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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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1 lb Brussels sprouts, trimmed and halved
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1 tablespoon olive oil or butter
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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¼ teaspoon nutmeg (optional)
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Salt and black pepper, to taste
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Optional add-ins:
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Crispy bacon, chopped
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Red pepper flakes
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Mushrooms, sliced
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Optional garnish: fresh parsley or thyme
Instructions
- Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 5–6 minutes until just tender. Drain well.
- Heat olive oil or butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Season with salt, pepper, and nutmeg if using.
- Stir in Parmesan cheese until melted and the sauce thickens slightly.
- Add Brussels sprouts to the skillet and toss to coat in the creamy sauce.
- Simmer for 3–5 minutes, allowing flavors to meld.
- Taste and adjust seasoning. Garnish and serve warm.
Notes
- Don’t overcook the sprouts—they should stay slightly firm.
- For extra richness, add 2 tablespoons cream cheese.
- Make it keto-friendly by serving as-is or with grilled chicken.
- Add bacon for a salty crunch that pairs perfectly with the cream.
This Creamy Brussels Sprouts dish is rich, comforting, and full of savory flavor. Tender Brussels sprouts are coated in a smooth, creamy sauce that turns this simple vegetable into an irresistible side.
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Perfect for weeknight dinners or holiday tables, this recipe is easy to prepare yet feels indulgent. Even Brussels sprout skeptics will come back for seconds.
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