Description
Brussels Sprouts in Alfredo Sauce is a rich and creamy side dish that combines tender Brussels sprouts with a velvety Alfredo sauce made from butter, cream, and Parmesan cheese. It’s a luxurious twist on a classic vegetable.
Ingredients
Units
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil (for roasting, optional)
Instructions
- If roasting, preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender. If boiling, cook in salted boiling water for 5–7 minutes until tender; drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 3–4 minutes, stirring often, until slightly thickened.
- Stir in Parmesan cheese and nutmeg (if using). Season with salt and pepper to taste.
- Add the cooked Brussels sprouts to the skillet and toss to coat in the sauce. Cook for 2–3 more minutes until heated through.
- Serve hot, optionally topped with extra Parmesan.
Notes
- Roasting the sprouts adds extra flavor and texture.
- Use freshly grated Parmesan for the best sauce consistency.
- Can be served as a side or vegetarian main dish with pasta or rice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg