Rich And Creamy Brussels Sprouts Recipes

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CREAMY PARMESAN GARLIC BRUSSEL SPROUTS



Creamy Parmesan Garlic Brussel Sprouts image

Creamy Parmesan Garlic Brussels Sprouts are sautéed in a rich, thick and creamy parmesan sauce with minced garlic cooked until soft and tender. These make the perfect side dish!

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 9

1 1/2 pounds brussels sprouts (halved)
1 tablespoon olive oil
3 cloves garlic (minced)
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste

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.

Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

RICH AND CREAMY BRUSSELS SPROUTS



Rich and Creamy Brussels Sprouts image

Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup slivered almonds, toasted

Steps:

  • Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.

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