Description
These Brussels Sprouts in Alfredo Sauce are tender, caramelized sprouts coated in a rich, creamy garlic Parmesan sauce — an indulgent side dish perfect for any meal.
Ingredients
Units
Scale
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, cut side down, and cook for 5–7 minutes until golden and tender. Stir occasionally for even browning.
- Reduce heat to medium. Push sprouts to the side and add butter and minced garlic. Cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan and nutmeg if using.
- Cook for 2–3 minutes, stirring, until sauce thickens and coats the sprouts. Season with salt and black pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add a squeeze of lemon juice for brightness if desired.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg