Creamy One-Pan Parmesan Brussels Sprouts
These creamy one-pan parmesan brussels sprouts are a delightful twist on a classic vegetable side dish, elevating the most looked past brussels sprout to new heights of flavor and richness. In just one pan (aka easy clean up), you can create a creamy, cheesy masterpiece that combines the nutty taste of roasted brussels sprouts with the savory goodness of parmesan cheese (& bacon if you’re feelin crazy). Perfect for busy weeknights or festive gatherings, this dish is not only easy to prepare but also promises to impress your family and friends.
Reasons Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal prep and cleanup, making it perfect for busy weeknights.
- One-Pan Wonder: Cooking everything in one pan saves time and reduces dishwashing A+ for me), making these creamy one-pan parmesan brussels sprouts a breeze to make for dinner.
- Healthy Side Dish: Brussels sprouts are packed with nutrients, including vitamins C and K, making this dish a healthy choice.
- Versatile Pairing: This dish pairs well with a variety of main courses, from roasted meats to vegetarian options.
Ingredients You’ll Need for these Creamy One-Pan Parmesan Brussels Sprouts
- One Bag of Frozen Brussels Sprouts: Convenient and ready to use, frozen Brussels sprouts are perfectly tender and maintain their flavor, making them an ideal base for this dish.
- Olive Oil: This healthy fat adds richness and helps achieve a delicious golden-brown color when roasting the Brussels sprouts.
- Butter: For a luscious, creamy texture and added flavor, butter complements the other ingredients beautifully.
- Minced Garlic: Fresh (or jared) minced garlic infuses the dish with aromatic flavor, enhancing the overall taste of the creamy sauce.
- Heavy Cream: This ingredient creates the creamy base of the sauce, providing a smooth texture and indulgent flavor.
- Parmesan Cheese: Parmesan cheese adds a savory, nutty flavor that elevates the dish and makes it irresistibly cheesy.
- Cream Cheese: Cream cheese contributes to the creaminess and adds a subtle tang that balances the richness of the heavy cream.
- Salt and Pepper: Essential seasonings that enhance the flavors of the dish, allowing each ingredient to shine through.
- Bacon Bits or Chopped Cooked Bacon: Bacon bits bring a smoky, savory crunch that complements the creamy sauce and adds depth to the dish.
- Lemon Juice: A splash of lemon juice brightens the flavors and adds a refreshing zing, cutting through the richness of the cream.
How to Make These Creamy One-Pan Parmesan Brussels Sprouts
- Thaw and Prepare the Brussels Sprouts:
- Begin by removing the bag of frozen Brussels sprouts from the freezer and let them thaw for about 10-15 minutes.
- Once thawed, slice each Brussels sprout in half lengthwise to help them cook evenly and create a nice caramelization on the cut sides.
- Sauté the Brussels Sprouts:
- In a large skillet or sauté pan, heat olive oil and butter over medium heat. Allow the butter to melt completely and the mixture to become hot but not smoking.
- Add the halved Brussels sprouts to the pan. Sauté them for about 7-10 minutes until they are tender and caramelized.
- Add the Garlic:
- Once the Brussels sprouts are sautéed, add minced garlic to the pan. Sauté for about 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to let it burn.
- Create the Creamy Sauce:
- Lower the heat to medium-low and pour in heavy cream. Stir gently to combine with the Brussels sprouts and garlic.
- Next, add the parmesan cheese and cream cheese. Stir continuously until the cheeses have melted and the sauce becomes creamy and smooth.
- Season the mixture with salt and pepper to taste, adjusting according to your preference.
- Simmer and Incorporate the Bacon:
- Allow the sauce to simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly. This will enhance the flavors and create a rich, creamy texture.
- Stir in the bacon bits or chopped cooked bacon, ensuring they are evenly distributed throughout the Brussels sprouts and sauce.
- Finish with Lemon Juice:
- Finally, drizzle in one teaspoon of lemon juice to brighten the flavors of the dish. Stir well to combine and remove the pan from heat.
Storage Tips for this Recipe
- Cool Before Storing: Allow the Brussels sprouts to cool completely at room temperature before storing. This helps prevent condensation from forming in the storage container, which can lead to sogginess.
- Use an Airtight Container: Transfer the cooled Brussels sprouts to an airtight container.
- Refrigeration: Store the container in the refrigerator if you plan to eat the leftovers within 3-4 days. The creamy sauce will continue to thicken slightly as it sits, but it will still be delicious when reheated.
- Freezing (Optional): While freezing is an option, keep in mind that the texture of the Brussels sprouts and the creamy sauce may change upon thawing. If you choose to freeze:
- Portion the sprouts into freezer-safe bags or containers, leaving some space for expansion.
- Label the bags with the date to keep track of freshness. Frozen Brussels sprouts can be stored for up to 2-3 months.
- To reheat, thaw overnight in the refrigerator before gently reheating on the stove over low heat, adding a splash of cream to restore creaminess.
- Reheating: To reheat the Brussels sprouts, place them in a skillet over medium-low heat. Add a little splash of cream or water to loosen the sauce and help it return to its creamy consistency. Stir occasionally until heated through. Alternatively, you can reheat them in the microwave in short intervals (30-60 seconds), stirring in between until warmed.
- Avoid Repeated Reheating: To maintain quality, only reheat the portion you plan to eat at that time. Repeated reheating can affect the texture and flavor of the dish.
Common FAQ’s About This Recipe
- Can I use fresh Brussels sprouts instead of frozen?
- Yes, fresh Brussels sprouts can be used! Trim and halve them, then follow the same sautéing instructions. Fresh sprouts will require a bit more cooking time to become tender.
- Can I substitute the heavy cream with a lighter option?
- While heavy cream gives the best texture and richness, you can use half-and-half or whole milk for a lighter version. Keep in mind that the sauce may be less creamy and may require a thickening agent like cornstarch.
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Creamy One-Pan Parmesan Brussels Sprouts
These creamy one-pan parmesan brussels sprouts are a delightful twist on a classic vegetable side dish, elevating the most looked past brussels sprout to new heights of flavor and richness. In just one pan (aka easy clean up), you can create a creamy, cheesy masterpiece that combines the nutty taste of roasted Brussels sprouts with the savory goodness of Parmesan cheese (& bacon if you're feelin crazy). Perfect for busy weeknights or festive gatherings, this dish is not only easy to prepare but also promises to impress your family and friends.
Servings: 4
Equipment
- Large Sauté Pan
- Measuring Cups & Spoons
Ingredients
- 1 bag Frozen Brussels Sprouts
- 2 tbsp. Olive Oil
- 2 tbsp. Butter
- 2 tbsp. Minced Garlic
- 1 cup Heavy Cream
- 1/4 cup Parmesan Cheese
- 3 tbsp. Cream Cheese
- Salt & Pepper (to laste)
- 1/4 cup Bacon Pits or Chopped Cooked Bacon
- 1 tsp. Lemon Juice
Instructions
- Begin by removing the bag of frozen Brussels sprouts from the freezer. Let them thaw on the counter for 10-15 minutes.1 bag Frozen Brussels Sprouts
- Once thawed a bit, slice each Brussels sprout in half lengthwise to help them cook evenly and create a nice caramelization on the cut sides.
- In a large skillet or sauté pan, heat two olive oil and butter over medium heat. Allow the butter to melt completely and the mixture to become hot but not smoking.2 tbsp. Olive Oil, 2 tbsp. Butter
- Add the halved Brussels sprouts to the pan, sauté them in the oil and butter for about 7-10 minutes until they are tender and caramelized.
- Once the Brussels sprouts are sautéed, add minced garlic to the pan. Sauté for about 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to let it burn.2 tbsp. Minced Garlic
- Lower the heat to medium-low and pour in heavy cream. Stir gently to combine with the Brussels sprouts and garlic.1 cup Heavy Cream
- Next, add the grated parmesan cheese and cream cheese. Stir continuously until the cheeses have melted and the sauce becomes creamy and starts to thicken. Season the mixture with salt and pepper to taste, adjusting according to your preference.1/4 cup Parmesan Cheese, 3 tbsp. Cream Cheese, Salt & Pepper (to laste)
- Allow the sauce to simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly. This will enhance the flavors and create a rich, creamy texture.
- Stir in the bacon bits or chopped cooked bacon, ensuring they are evenly distributed throughout the Brussels sprouts and sauce.1/4 cup Bacon Pits or Chopped Cooked Bacon
- Finally, drizzle in lemon juice to brighten the flavors of the dish. Stir well to combine and remove the pan from heat.1 tsp. Lemon Juice
Notes
Storage Tips for this Recipe
- Cool Before Storing: Allow the Brussels sprouts to cool completely at room temperature before storing. This helps prevent condensation from forming in the storage container, which can lead to sogginess.
- Use an Airtight Container: Transfer the cooled Brussels sprouts to an airtight container.
- Refrigeration: Store the container in the refrigerator if you plan to eat the leftovers within 3-4 days. The creamy sauce will continue to thicken slightly as it sits, but it will still be delicious when reheated.
- Freezing (Optional): While freezing is an option, keep in mind that the texture of the Brussels sprouts and the creamy sauce may change upon thawing. If you choose to freeze:
- Portion the sprouts into freezer-safe bags or containers, leaving some space for expansion.
- Label the bags with the date to keep track of freshness. Frozen Brussels sprouts can be stored for up to 2-3 months.
- To reheat, thaw overnight in the refrigerator before gently reheating on the stove over low heat, adding a splash of cream to restore creaminess.
- Reheating: To reheat the Brussels sprouts, place them in a skillet over medium-low heat. Add a little splash of cream or water to loosen the sauce and help it return to its creamy consistency. Stir occasionally until heated through. Alternatively, you can reheat them in the microwave in short intervals (30-60 seconds), stirring in between until warmed.
- Avoid Repeated Reheating: To maintain quality, only reheat the portion you plan to eat at that time. Repeated reheating can affect the texture and flavor of the dish.
Common FAQ’s About This Recipe
- Can I use fresh Brussels sprouts instead of frozen?
- Yes, fresh Brussels sprouts can be used! Trim and halve them, then follow the same sautéing instructions. Fresh sprouts will require a bit more cooking time to become tender.
- Can I substitute the heavy cream with a lighter option?
- While heavy cream gives the best texture and richness, you can use half-and-half or whole milk for a lighter version. Keep in mind that the sauce may be less creamy and may require a thickening agent like cornstarch or extra cheese.
- What can I serve this dish with?
- This creamy Brussels sprouts dish pairs well with roasted chicken, pork chops, steak, or as a rich side for vegetarian meals like grain bowls or hearty salads.
- What if I don’t have Parmesan cheese?
- If you don’t have Parmesan cheese, you can substitute with another hard cheese like Pecorino Romano or Grana Padano, or use a dairy-free cheese alternative.
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