Creamy Parmesan Garlic Brussel Sprouts
recipe courtesy of therecipecritic.com
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I made these Brussel sprouts for Christmas dinner. They were a big hit. I normally just roast my vegetables but since it was a holiday I wanted to try something different. I had some heavy cream and the parmesan cheese on hand so I decided to give it a whirl. They were delicious and got a thumbs up from the guests at my table. Enjoy!
1 1/2 pounds Brussel sprouts, halved
1 TBSP olive oil
3 cloves of garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 tsp cornstarch
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
salt and pepper to taste
In a medium sized skillet add the Brussel sprouts, olive oil and garlic. Saute until almost tender about 5-7 minutes. Remove the Brussel sprouts and set aside.
Combine the chicken broth, heavy cream and cornstarch and whisk together until smooth. Add the parmesan cheese, Italian seasoning and salt and pepper. Simmer in the pan until the sauce starts to thicken.
Add the Brussel sprouts back into pan and toss to coat in the creamy sauce until heated through.