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Roasted Brussels Sprouts with Creamy Garlic Sauce are a side dish that’s anything but ordinary. These vibrant green gems are perfectly roasted to bring out their natural sweetness, then drizzled with a rich and creamy garlic sauce that adds an irresistible flavor punch. Ideal for family dinners or special occasions, this dish is simple enough for a weeknight but impressive enough for entertaining.
Why You’ll Love This Recipe
These Roasted Brussels Sprouts with Creamy Garlic Sauce are not just tasty; they’re also quick and easy to prepare. The combination of roasting and a creamy sauce elevates these little sprouts to a whole new level.
- Quick prep and cook time.
- Rich, bold flavors that complement any meal.
- Healthful and satisfying.
- A great way to encourage veggie lovers, young and old.
- Perfect for meal prep or entertaining.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
How to Make Roasted Brussels Sprouts with Creamy Sauce
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until well coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside, stirring halfway through for even cooking.
- While the Brussels sprouts roast, prepare the creamy garlic sauce. In a small saucepan over medium heat, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the heavy cream to the saucepan and bring to a gentle simmer. Stir in the lemon juice and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the creamy garlic sauce over the top. Toss gently to combine.
- Transfer the Brussels sprouts to a serving dish and garnish with fresh parsley before serving.
Tips for the Best Results
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Use fresh Brussels sprouts for the best flavor and texture. Ensure they are cut evenly to promote uniform cooking. For extra crunch, roast them a few minutes longer, but keep an eye on them to prevent burning.
Easy Variations
- For a vegan version, substitute heavy cream with coconut cream and replace Parmesan with nutritional yeast.
- Add crispy bacon bits for a smoky flavor.
- Mix in some red pepper flakes for a spicy kick.
- Incorporate other vegetables like carrots or sweet potatoes for variety.
What to Serve With It
- Grilled chicken or steak
- Vegetable stir-fry
- Quinoa salad
- Stuffed bell peppers
- Roasted salmon
Storage and Reheating
Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. The creamy sauce may thicken upon cooling; stir in a little water or additional cream when reheating to loosen it up.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until well coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside, stirring halfway through for even cooking.
- While the Brussels sprouts roast, prepare the creamy garlic sauce. In a small saucepan over medium heat, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the heavy cream to the saucepan and bring to a gentle simmer. Stir in the lemon juice and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the creamy garlic sauce over the top. Toss gently to combine.
- Transfer the Brussels sprouts to a serving dish and garnish with fresh parsley before serving.
Notes: Use fresh Brussels sprouts for the best flavor, and adjust the garlic to your taste preference.
