Roasted Brussels Sprouts with Parmesan Cheese Sauce is a wonderfully creamy, cheesy, and savory makeover for ordinary Brussels Sprouts; made with a deliciously flavorful and creamy Parmesan sauce that makes them completely irresistible side dish to serve all year long
I admit it my husband and I am one of the few that enjoys Brussels Sprouts with vigor; with one exception, please do not attempt to serve me frozen Brussells Sprouts of any kind. I want them fresh as can be. The taste of fresh compared to frozen is immensely different to me and my better half.
Roasted Brussels Sprouts with Parmesan Cheese Sauce is one of the easiest side dishes to make too! It’s as simple as cleaning up fresh Brussels Sprouts, halving them, adding a bit of olive oil, placing them in the metal pan, seasoning them, and pan-roasting them on the stovetop until they are lightly caramelized on the outer edges, then add the Parmesan Cheese Sauce and cook the Brussels Sprouts a few more moments. How simple is that?
These Brussels Sprouts are so flavorful tasting, even if you aren’t fond of plain Brussels Sprouts you might find yourself loving this recipe. Trust me I have turned a few Brussels Sprout enemies into fans with this recipe. That’s an awesome feeling too, just knowing they didn’t like them at all until they tasted my recipe for Roasted Brussels Sprouts with Parmesan Cheese Sauce. That’s a total win in my book.
Purchasing Brussels Sprouts
- Look for the Brussels sprouts that have tighter heads; avoid any that have several loose leaves.
- Fresh Brussels Sprouts should be very firm without any soft spots or dark marks.
- Avoid purchasing any Brussels Sprouts with spots, blemishes, gashes, or damaged leaves.
- Smaller Brussels Sprouts are sweeter and the larger ones tend to taste more in line with green cabbage.
- To clean Brussels sprouts, rinse them off in cold tap water to remove any dirt or undesired impurities on the produce.
- Using a paring knife, cut off the tip of the Brussels Sprout stem and discard.
- Remove any of the outer leaves that have blemishes, brown spots, or gashes; don’t be concerned if a few more leaves fall off during the process.
- Place the Brussels Sprouts on a clean cutting board and slice the Brussel sprout in half from the top to the bottom of the Brussels Sprout.
Did you know that one cup of plain steamed Brussels Sprouts only contains approximately 38 calories? Did you also know that Brussels Sprouts are high in fiber, vitamins, minerals, and antioxidants? Or that they may also have some awesome health benefits, including the potential to reduce the risk of cancer, decrease inflammation, and even improve one’s blood sugar? You have to love hearing that!
- Fresh Brussels Sprouts
- Organic Olive Oil
- Fresh Garlic
- Kosher Salt
- Black Pepper
- Bertolli Organic Sauce, Creamy Alfredo – 15 ounce
- Parmesan Cheese
Hint: Feel free to make your own Homemade Alfredo Cheese sauce if desired. I usually do during the holidays, but I wanted a recipe so that Mom’s and Dad’s could get out of the kitchen a little faster to spend time with their children.
Roasted Brussels Sprouts with Parmesan Cheese Sauce is a wonderfully creamy, cheesy, and savory makeover for ordinary Brussels Sprouts; made with a deliciously flavorful and creamy Parmesan sauce that totally makes them a completely irresistible side dish
- 2-3 tablespoons Olive Oil Organic
- 1½ pounds Fresh Brussels Sprouts Trimmed, cleaned, halved
- 4 cloves Fresh Garlic Sliced
- Kosher salt To own taste
- Freshly ground pepper To own taste
- 1-15- ounce Jar of Bertolli Organic Sauce, Creamy Alfredo or your own homemade Alfredo sauce
- ½ cup Parmesan Cheese
Prepare the Brussels Sprouts by cleaning in cold tap water, then removing excess leaves, and trimming the stems.
Place the Brussels Sprouts on a clean cutting board and slice the Brussel sprout in half from the top to the bottom of the Brussels Sprout.
Meanwhile, place a large metal skillet on a burner and adjust the heat setting to medium heat. once heated add the olive oil, let it become warm but do not let it become not to a smoking point before adding the Brussels Sprouts. Do not overcrowd the metal skillet. Season the Brussels Sprouts with kosher salt, and black pepper to own taste. Stir occasionally, cook for 10-12 minutes or just until slightly caramelized looking. Add the chopped garlic to metal skillet, cook for about 1-2 minutes.
Add the Alfredo sauce and Parmesan cheese to the metal skillet containing the roasted Brussels Sprouts, toss them in the metal skillet to evenly coat and combine with the sauce with the Brussels Sprouts.
Taste and reseason with Kosher salt and ground pepper if desired,
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