These creamy garlic brussels sprouts are charred and crispy on the outside and juicy on the inside. This is hands down one of my all-time favorite side dishes!
The flavor and texture of these creamy brussels sprouts is outstanding! They’re super creamy, garlicky, and meaty on the inside. I love to serve these with garlic butter steak tips, baked chicken tenders, or ribeye steaks.
HOW LONG DO I COOK BRUSSELS SPROUTS FOR?
These cooked in under 12 minutes! I pan-seared them in olive oil for 4-5 minutes then simmered them in the creamy garlic sauce for 5-6 minutes and they turned out perfect! They were firm but tender and not mushy at all! Absolute perfection!
INGREDIENT NOTES
- Brussels Sprouts – I’m not a fan of frozen brussels sprouts and although I highly recommend using fresh, feel free to use frozen if you wish.
- Garlic – Avoid using garlic that comes in a jar. Use fresh, if possible!
- Olive Oil – Although I used olive oil, any type of oil will work.
- Parmesan Cheese – Avoid using powdered parmesan cheese that comes in a bottle otherwise your sauce can turn out grainy.
- Red Crushed Pepper Flakes – Completely optional!
IMPORTANT RECIPE TIPS!
- I highly recommend using fresh garlic and freshly grated parmesan cheese. This recipe requires minimal ingredients so the cheese and garlic will definitely stand out and we want it to taste amazing!
- Don’t use any flour or cornstarch to thicken the cream sauce, it will thicken on its own the longer you cook it.
- Season the sauce and brussels sprouts generously with Kosher salt and black pepper for best results.
- Feel free to include bacon, pancetta, or sausage!
STORAGE
Place any leftover brussels sprouts in an air-tight container and refrigerate for up to 3 days.
Reheat in the microwave or in a saucepan on the stovetop.
Freezing: I don’t recommend freezing these brussels sprouts because it contains heavy cream and heavy cream doesn’t freeze well.
MORE RECIPES YOU MIGHT ENJOY…
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Creamy Garlic Brussels Sprouts
Ingredients
- 1 lb brussels sprouts trim bottoms and slice in half
- 1 cup heavy cream
- ¼ cup parmesan cheese
- 3 garlic cloves finely minced
- 2 tablespoons olive oil
- ¼ teaspoon red crushed pepper flakes optional
- salt and pepper to taste
Instructions
- Wash the brussels sprouts under cold water to remove any dirt and discard any damaged leaves. Pat them dry with a paper towel, trim off the bottoms, and slice them in half.
- Heat olive oil in a large skillet over medium heat.
- Add the brussels sprouts to the skillet and cook for 4-5 minutes. Season generously with salt and pepper.
- Stir in the garlic and red crushed pepper and cook for 20 seconds. Add more oil if needed.
- Add the heavy cream and parmesan cheese. Cook for 2-3 minutes or until the sauce thickens. Make sure to stir frequently.
- Season the cream sauce with salt and pepper and enjoy warm!
Notes
- I highly recommend using fresh garlic and freshly grated parmesan cheese. This recipe requires minimal ingredients so the cheese and garlic will definitely stand out and we want it to taste amazing!
- Don’t use any flour or cornstarch to thicken the cream sauce, it will thicken on its own the longer you cook it.
- Season the sauce and brussels sprouts generously with Kosher salt and black pepper for best results.
- Feel free to include bacon, pancetta, or sausage!
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