Creamy Parmesan Brussels Sprouts

Creamy Parmesan Brussels Sprouts

21
Christine-CanadianCook 7

"The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!"
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Ingredients

1 h 35 m servings 172 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  2. Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  3. Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Reviews

21
  1. 28 Ratings

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Most helpful positive review

My husband and I tried this recipe last night. It took a while to cook, and was well worth it. I have never been a fan of this particular veggie, but have been wanting to expand our veggie repe...

Most helpful critical review

These were okay, but not as amazing as I expected them to be. The recipe doesn’t state whether to slice the brussels sprouts thick or thin. I guess mine were too thick, because they took forever...

My husband and I tried this recipe last night. It took a while to cook, and was well worth it. I have never been a fan of this particular veggie, but have been wanting to expand our veggie repe...

Now I love brussels sprouts cooked anyway you want, but this was an outstanding dish! Like some others I found that I had to cook these much longer than the directions called for but they were w...

Wow, have made this several times and there are never any leftovers. I sprinkle all the ingredients over the brussel Sprouts and then pour the heavy cream on top and I do not take the cover off...

I have not eaten brussels sprouts in approx 40 years and had a hankering for them one day so I made these. I'm a convert. These were really good and even most of my kids liked them.

These were okay, but not as amazing as I expected them to be. The recipe doesn’t state whether to slice the brussels sprouts thick or thin. I guess mine were too thick, because they took forever...

This recipe was amazing. No one in my family has a love of brussels sprouts but they all loved this recipe. I will defintely make it again!

I have made this recipe several times and its always I hit, I usually put some extra cheese on top. I increase the heat to 350 and cook for 90 minutes before I uncover to crisp up the top. Enjoy!

I loved it, made it for family whom not all are fans of brussel sprouts, well they are now,just one little change to recipe and that was to boil sprouts in chicken broth(did not let them get to ...

I had this at a friend's house and it was delicious. I went home and made it the very next night. Because fresh sprouts take so long to cook, I boiled them first to soften. Only ended up baking ...