Creamy Brussels Sprouts in Alfredo Sauce
These Brussels sprouts in Alfredo sauce are tender, caramelized, and coated in a rich garlic Parmesan sauce, making them the ultimate comfort side dish for any meal!
Equipment
- Baking sheet
- Skillet
- Mixing bowl
- Whisk
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese freshly grated
- 1/4 teaspoon nutmeg optional
- Fresh parsley optional, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown and tender.
- Meanwhile, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Season the Alfredo sauce with salt, pepper, and nutmeg if using. Remove from heat.
- Toss the roasted Brussels sprouts with the Alfredo sauce, ensuring they are well coated.
- Garnish with fresh parsley if desired and serve immediately.
Notes
This dish pairs perfectly with roasted meats or pasta. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop with a splash of cream to restore the sauce’s creaminess.