Creamy Brussels Sprouts
User Reviews
5
Creamy Brussels Sprouts
Description
The method begins with halving or quartering large Brussels sprouts, then sautéing them in olive oil until they are tender yet retain some crispness and begin to brown slightly. Chicken broth is added to deglaze and cook the sprouts further until reduced. Butter and minced garlic are cooked briefly before adding heavy cream to create a rich sauce. Parmesan cheese and lemon zest are mixed in off heat to avoid cheese separation, adding depth and freshness. The dish is finished under a broiler to brown the extra cheese sprinkled on top, creating a golden crust. Seasoning is adjusted last since Parmesan adds saltiness.
This makes a hearty vegetable side with a creamy texture balanced by crisp-tender sprouts and bright lemon notes. The broiling step adds flavorful, lightly crispy cheese that contrasts with the creamy sauce. This dish complements a variety of main courses.
Use a microplane grater for lemon zest to avoid the bitter white pith. If the sauce thickens too much, thinning with broth or cream is effective. Avoid overcooking sprouts to maintain some bite. Adding cheese after heat preserves smooth texture.
Ingredients
- 1 ½ pounds Brussels sprouts
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- 2 tablespoons butter
- 1 clove garlic minced
- 1 cup heavy whipping cream
- ⅓ cup Parmesan Cheese + 2 tablespoons for topping, shredded
- 1 teaspoon lemon zest
- salt to taste
- black pepper to taste
Instructions
- Slice brussel sprouts in half from top to bottom (or quarters if large).
- Heat oil in a large 14" oven-proof skillet over medium-high heat. Season Brussel sprouts with ⅛ teaspoon each salt and pepper.
- Add to the skillet and cook 4-5 minutes or until tender-crisp and slightly browned. Add broth and simmer until evaporated, about 3 minutes.
- Move brussels to the side of the pan and add the butter and garlic, cook for 30 seconds. Add heavy cream and simmer 4-5 minutes or until slightly thickened.
- Remove from the heat and add ⅓ cup parmesan cheese and lemon zest. Stir to combine. Taste and season with kosher salt and black pepper.
- Turn the broiler on to high and sprinkle with remaining cheese. Broil 1-2 minutes or until golden.
- Garnish with parsley if desired and serve warm.
Notes
- Use a fine grater to zest only the lemon's yellow skin, avoiding bitter white pith.
- Cut the Brussels sprouts in halves or quarters; do not overcook in broth as they will soften further in cream.
- Add Parmesan cheese off the heat to prevent it from separating in the cream sauce.
- If sauce becomes too thick, thin it with broth or cream as needed.
- Adjust salt and pepper after adding cheese to balance seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411 | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 387mg | 16% |
| Potassium | 739mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2430IU | 49% |
| Vitamin C | 147mg | 163% |
| Calcium | 263mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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