Creamed Brussels Sprouts
Rich and delicious is the best way to describe creamed Brussels Sprouts with garlic and parmesan.
Servings: 10
Ingredients
For the Brussels Sprouts
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 pounds Brussels sprouts trimmed and sliced thin, about 1/4-inch thickness
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cloves garlic minced
For the Sauce
- 1 cup heavy cream
- 1 teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup milk
- 2 tablespoons all-purpose flour
- ¼ cup freshly shredded parmesan cheese OPTIONAL
- ½ pound bacon cooked and crumbled OPTIONAL
- 1 tablespoon fresh Italian parsley
Instructions
- Warm the olive in a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt before adding the Brussels sprouts and garlic. Toss to coat and saute while stirring frequently, until almost tender about 6-8 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper while cooking. Transfer the Brussels sprouts to a bowl or plate and set aside.
- In a skillet over medium heat, combine the cream, 1 teaspoon salt, and ¼ teaspoon pepper. Whisk together the milk and flour, and stir into the cream mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the remaining butter, and return the Brussels sprouts to the sauce. Sprinkle with parsley. Taste and adjust salt and pepper, as needed. Top with Parmesan and/or bacon, if desired. Serve warm.
Nutrition
Calories: 389kcal | Carbohydrates: 12g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 484mg | Potassium: 427mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1199IU | Vitamin C: 78mg | Calcium: 110mg | Iron: 1mg