Brussels Sprouts With Creamy Parmesan Garlic Sauce Food
CREAMY PARMESAN GARLIC BRUSSEL SPROUTS
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
CREAMY BRUSSELS SPROUTS (KETO)
Steps:
- Pre-heat oven to 400Cut bacon into small pieces.
- Heat a large heavy-duty pan or skillet to medium-high heat. Add the bacon and cook 3-4 minutes or until crispy (skip this step if using pre-cooked bacon crumbles).
- Remove the bacon from the pan and to the same pan, add 1 tablespoon butter, brussels sprouts, and onion. Season with salt, pepper, and Italian seasoning; Cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
- Pour in heavy cream, stir until simmering. Taste the flavor and adjust salt and pepper as need. Drizzle with cheese and bacon. transfer to the oven and bake 15 minutes or until the brussels sprouts are tender.
Nutrition Facts : Calories 508 kcal, Carbohydrate 12 g, Protein 16 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 130 mg, Sodium 577 mg, Fiber 4 g, ServingSize 1 serving
CREAMY PARMESAN BRUSSELS SPROUTS
Sauteed Brussels sprouts in creamy Parmesan sauce is a delicious and easy side dish recipe that happens to be gluten free too!
Provided by Alida Ryder
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large, deep frying pan over medium heat then add the olive oil.
- Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.
- Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
- In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
- Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
- Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 17 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 148 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CREAMY BAKED BRUSSEL SPROUTS RECIPE
Creamy Baked Brussel Sprouts Recipe: this EASY low carb vegetable side dish is so loaded with flavor it's going to be your new favorite way to eat Brussel Sprouts!
Provided by Jessica
Categories Low Carb
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter a cast iron skillet or a small casserole dish (like a 9×9), set aside.
- In a large bowl, combine all ingredients. Pour into prepared skillet/casserole dish.
- Optional: You can sprinkle a little extra of both cheeses on top if you like it extra, extra cheesy!
- Bake for 25-30 minutes, till bubbly and edges are browned.
- Let rest for 5 minutes and serve!
Nutrition Facts : Calories 379 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CREAMY GARLIC-PARMESAN BRUSSELS SPROUTS
Mix up your weeknight side dishes with Creamy Garlic-Parmesan Brussels Sprouts. These garlic-Parmesan Brussels sprouts feature all things that are good: cheese, garlic (of course) and Caesar dressing for a zesty addition to a veggie favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Heat oil in large ovenproof skillet on medium-high heat. Add Brussels sprouts; cook and stir 3 to 5 min. or until crisp and evenly browned. Remove from heat.
- Bring water, dressing and garlic powder to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add shredded cheese; stir until melted. Add to Brussels sprouts; mix lightly. Sprinkle with Parmesan.
- Bake 12 to 15 min. or until sauce is hot and bubbly, and top is lightly browned.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BRUSSELS SPROUTS WITH GARLIC DILL SAUCE
Make and share this Brussels Sprouts with Garlic Dill Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Steam split brussels sprouts for 15-20 minutes or until tender.
- Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
- Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
- Boil to drive off alcohol; season to taste with salt and white pepper.
- Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
- Remove from heat.
- Place sprouts on plate and spoon sauce over them; serve.
BRUSSELS SPROUTS WITH CREAMY PARMESAN GARLIC SAUCE
Make and share this Brussels Sprouts With Creamy Parmesan Garlic Sauce recipe from Food.com.
Provided by Sandi From CA
Categories Cheese
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- With a small knife trim the base and discard the outer layer of leaves. Score an X in the center of the base for each sprout.
- Steam for about 5 minutes or until tender. Place cooked sprouts into a bowl and season with salt and pepper to taste.
- Blend together yogurt and dressing, then mix all ingredients and serve. Garnish with parmesan shavings.
Nutrition Facts : Calories 67.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 61.8, Carbohydrate 11.6, Fiber 4.3, Sugar 3.9, Protein 4.9
CREAMY PARMESAN BRUSSELS SPROUTS
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!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- 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.
- 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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
CREAMY PARMESAN GARLIC BRUSSEL SPROUTS RECIPE
You don't need to compromise on taste for a healthy side dish. These garlic Brussel sprouts are cooked in parmesan sauce to make a yummy and healthy dish.
Provided by Katherine Bowman
Categories Pan-Fry & Skillet
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender. This will be about 5 to 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 : Carbohydrate 13.55g, Cholesterol 36.20mg, Fat 13.41g, Fiber 4.54g, Protein 9.34g, SaturatedFat 7.06g, ServingSize 6.00 Person, Sodium 397.52mg, Sugar 0.00, UnsaturatedFat 4.84g
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BRUSSELS SPROUTS WITH PARMESAN CREAM RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 35 minsServings 6-8
- Preheat oven to 425°. Remove discolored leaves from Brussels sprouts. Remove and discard stem ends, and cut sprouts into quarters. Toss with olive oil, kosher salt, and 1/2 tsp. freshly ground black pepper, and place in a single layer on a baking sheet. Bake 25 minutes or until golden and tender, stirring halfway through.
- Meanwhile, stir together cream, rosemary, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, 15 to 20 minutes or until reduced to about 1 cup. Discard rosemary and garlic. Stir in grated Parmesan cheese. Drizzle over Brussels sprouts mixture. Top with shaved Parmesan cheese, sliced chives, and black pepper, and serve immediately.
CREAMY BRUSSELS SPROUTS - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 12Servings 6-8Cuisine ItalianCategory Side Dish
- Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
- Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
- Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add 1/4 cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook 2 minutes. After 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional 1 minute.
SAUTEED BRUSSEL SPROUTS WITH GARLIC PARMESAN SAUCE RECIPE ...
From chefdehome.com
Cuisine AmericanCategory Side DishServings 4Total Time 35 mins
- Heat a heavy bottom skillet (preferably cast iron). Add one tablespoon butter (and oil if using). Let it melt and coat the pan. Add brussel sprouts in pan in single layer. Let cook undisturbed until cut side is brown and caramelized. Once caramelized, cover and continue cook until brussel sprouts are fork tender. (4-5 minutes)
- Transfer sprouts to a plate. Heat remaining butter in skillet, add minced garlic, and thyme sprig. Let garlic perfume butter. Deglaze pan with wine, let alcohol cook off (1-2 minutes). Add lemon juice, zest with cream. Cook for 1 more minute. Add parmesan cheese.
- Return brussel sprouts back to the skillet. Cover and continue simmer for 2 minutes or until sauce thickens and perfumes brussel sprouts. Sprinkle with generous pinch of salt and black pepper. Remove from heat.
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- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
- Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
- Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
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- Trim the bottoms of the Brussels sprouts and discard any brown, wilted leaves. Peel the outermost leaves from the Brussels sprouts to use for your chips. Discard the core of the sprout, or chop up and save for later use.
- In a large mixing bowl, toss the sprout leaves with olive oil, Parmesan cheese, garlic powder, sea salt and black pepper.
- Line up the coated leaves in a single layer on the baking sheet. Bake on the middle rack for 10 to 12 minutes, or until crispy and slightly charred on the edges.
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4.5/5 (31)Total Time 45 minsCategory AppetizersCalories 295 per serving
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil).
- In three wide rim bowls (or plates), place flour, salt, and pepper in one bowl, beaten eggs mixed with a tablespoon of water in the second bowl, and Panko breadcrumbs and parmesan cheese in the third bowl.
- Take the Brussels sprouts and place them into the flour mixture. Using your hands, toss the Brussels sprout with the flour mixture until evenly coated.
- Take a floured Brussels sprout (shake off excess flour), place it in the eggs, and then coat it with the parmesan breadcrumb mixture before transferring to the baking sheet. Repeat for the rest of the Brussels sprouts.
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5/5 (1)Total Time 20 minsCategory Side DishCalories 240 per serving
- In a large cast iron skillet, lay the bacon in rows. Turn heat to medium and cook the bacon, flipping halfway through, about 10 min. until crispy and brown. Remove the bacon from the pan onto paper towels, crumble and set aside. Drain most of the bacon drippings into a heat proof container leaving just a tad in the skillet to sauté the Brussels sprouts in.
- Place the skillet back on the stove at medium-high. Add butter. Once melted add minced onion and Brussels sprouts.
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- In a large cast iron skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Retain the drippings.
- In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, sea salt and cracked black pepper.
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- Place them in a bowl or bag. Spray with oil, sprinkle with kosher salt and pepper and stir or shake the bag well.
- Place them on a baking sheet lined with foil or parchment paper. Bake for about 20 minutes or until tender.
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5/5 (2)Total Time 40 minsCategory Side DishCalories 239 per serving
- In a large pot of boiling water add the brussels spouts and blanch for 7 minutes. Add them to an ice bath to stop the cooking process. Drain and set aside. In a medium saucepan add the bacon and cook for 4-5 minutes or until crisp. Remove and set aside on a paper towel lined plate.
- Preheat oven to 350 degrees. Add the brussels spouts to the bottom of a 9x13 inch pan or large skillet.
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5/5 (1)Total Time 30 minsCategory Side DishCalories 201 per serving
- Melt butter in cast-iron skillet (or oven safe skillet) over medium high heat. Add onions and sauté until soft, about 2-3 minutes. Add brussels sprouts, Italian seasoning, salt and pepper. Sauté until the brussels sprouts are crispy and start to char, about 6 minutes. Add garlic, and stir until fragrant, about 1 minute.
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- Wash the Brussels sprouts under cold running water, then pat dry with a paper towel. Cut the Brussels sprouts into half.
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- In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside.
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5/5 (23)Total Time 40 minsCategory Side DishCalories 461 per serving
- Cook bacon in a large cast iron skillet until browned and crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Remove and discard all but 2 to 3 tbsp of bacon grease.
- Add Brussels sprouts to bacon grease in pan and season with salt and pepper to taste. Cook until Brussels sprouts over medium-high heat until they are lightly charred, about 6 minutes. Stir in garlic and cook until fragrant.
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