Brussels sprouts with creamy Parmesan sauce

    1 hour 35 min

    Brussels sprouts are baked with a lovely cream sauce with just the right amount of garlic and seasoning.

    35 people made this

    Serves: 8 

    • 1 tablespoon butter
    • 350g sliced Brussels sprouts
    • 300ml double cream
    • 20g grated Parmesan cheese
    • 1 clove garlic, minced
    • salt and pepper, to taste
    • 1 pinch ground nutmeg

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Preheat oven to 150 C / Gas 2. Generously grease a 22cm square baking dish with butter.
    2. 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 with aluminium foil.
    3. Bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    My husband and I tried this recipe last night. It took a while to cook, and was well worth it. I have never been a fan of this particular veggie, but have been wanting to expand our veggie repertoire. This recipe helped to accomplish that for me! It smelled wonderful, and the Parmesan cheese and garlic worked wonders for this under-appreciated vegetable. I will make this again! I didn't make any changes. Thank you Christine for submitting this!!  -  12 Mar 2011  (Review from Allrecipes US | Canada)


    Wow, have made this several times and there are never any leftovers. I sprinkle all the ingredients over the brussel Sprouts and then pour the heavy cream on top and I do not take the cover off at the end.  -  14 Jul 2011  (Review from Allrecipes US | Canada)


    Now I love brussels sprouts cooked anyway you want, but this was an outstanding dish! Like some others I found that I had to cook these much longer than the directions called for but they were well worth the extra time. The parmesan sauce thickened upon standing. I have to admit I put the leftovers way back in the fridge so they would go undiscovered and I had them all to myself the next day!  -  01 Dec 2011  (Review from Allrecipes US | Canada)