Creamy Parmesan Brussels Sprouts

10 Reviews

Prep: 20 min
Cook: 1 hr 15 min
Ready In: 1 hr 35 min

“The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!” - by Christine-CanadianCook

Ingredients

1 tablespoon butter
4 cups sliced Brussels sprouts
1 1/4 cups heavy cream
1/4 cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition

Amount Per Serving (8 total)

Calories
172 cal
9%

Fat
16.1 g
25%

Carbs
5.3 g
2%

Based on a 2,000 calorie diet

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Reviews (10)

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Heather Harris

Mar. 14, 2011

"My husband and I tried this recipe last night. It took a while to cook, and was well worth it. I have never been a fan of this particular veggie, but have been wanting to expand our veggie repertoire..." See more. This recipe helped to accomplish that for me! It smelled wonderful, and the Parmesan cheese and garlic worked wonders for this under-appreciated vegetable. I will make this again! I didn't make any changes. Thank you Christine for submitting this!!"

Canadianliz

Jul. 14, 2011

"Wow, have made this several times and there are never any leftovers. I sprinkle all the ingredients over the brussel Sprouts and then pour the heavy cream on top and I do not take the cover off at th..." See moree end."

LYNN39SCAF

Jun. 9, 2011

"I have not eaten brussels sprouts in approx 40 years and had a hankering for them one day so I made these. I'm a convert. These were really good and even most of my kids liked them...." See more"

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