Creamy Parmesan Brussels Sprouts Recipes

CREAMY PARMESAN GARLIC BRUSSEL SPROUTS

Steps:

• In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
• Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
• Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

PARMESAN BRUSSELS SPROUTS

Steps:

• Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
• Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 350.
• Lightly coat baking dish with non-stick spray.
• In large skillet, cook onions and garlic in butter over medium heat until onions are soft.
• Stir in brussels sprouts and thyme.
• Cook for 5 minutes or until onions begin to brown.
• Add broth and bring to a boil.
• Cook 7-8 minutes, stirring occasionally until broth is nearly evaporated.
• Add cream and nutmeg.
• Cook for 4 minutes or until broth begins to thicken.
• Transfer to baking dish, stir in 1/2 cheese, salt and pepper.
• Sprinkle with remaining cheese.
• Bake, uncovered, 20-25 minutes.

MASHED BRUSSELS SPROUTS WITH PARMESAN AND CREAM

Steps:

• Preheat the oven to 175 C or 350°F.
• Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
• Drain and put in a food processor, along with the cream and some salt and pepper.
• Whizz for about 20 seconds until they're just roughly chopped but not a purée.
• Stir in the parmesan, leaving a bit aside.
• Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
• Bake until the top gets a fine, crunchy crust.