Recipe by Christine-CanadianCook
"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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sliced Brussels sprouts
1 1/4 cups
freshly shredded Parmesan cheese
salt and ground black pepper to taste
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 repertoire. This recipe helped to accomplish that for me! It smelled wonderful, and the Parmesan cheese and garlic worked wonders for this under-appreciated vegetable. I will make this again! I didn't make any changes. Thank you Christine for submitting this!!
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 to soften. The finished product was a little on the bitter side. My husband didn’t care for this side dish.
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 well worth the extra time. The parmesan sauce thickened upon standing. I have to admit I put the leftovers way back in the fridge so they would go undiscovered and I had them all to myself the next day!
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 at the end.
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.
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 soft) to take any bitterness out,worked well.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Parmesan Brussels Sprouts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 172
** Calories from Fat: 145
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