Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce Recipe

Introduction

Garlic Parmesan Roasted Brussels Sprouts are a deliciously crispy and cheesy side dish that combines tender roasted vegetables with a savory garlic and Parmesan crust. Paired with a tangy Dijon chive cream sauce, this recipe makes Brussels sprouts irresistible for any meal.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup Parmesan cheese, finely shredded
• 1/4 cup unsalted butter, melted
• 2 teaspoons garlic salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chive
• 1 clove garlic, finely grated
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a medium bowl, combine the finely shredded Parmesan cheese, melted butter, garlic salt, and black pepper.
2. Step 2: Sprinkle the cheese mixture evenly over a nonstick rimmed baking sheet. Press the halved Brussels sprouts, cut sides down, into the cheese mixture in a single layer, spaced about 1 inch apart.
3. Step 3: Bake for 15 to 18 minutes, or until the Brussels sprouts are tender and the cheese turns light golden brown. Let them sit at room temperature for at least 5 minutes before gently separating.
4. Step 4: Meanwhile, prepare the sauce by combining sour cream, grated Parmesan, Dijon mustard, chopped chives, grated garlic, and freshly ground black pepper in a small bowl. Mix well.
5. Step 5: Serve the roasted Brussels sprouts warm with the Dijon chive cream sauce on the side for dipping.

Tips & Variations

• For a nuttier flavor, try using pecorino cheese instead of Parmesan in the cheese mixture.
• If fresh Brussels sprouts are not available, frozen ones can be used—just thaw and pat dry before roasting.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.
• To make this recipe vegan, substitute dairy ingredients with plant-based alternatives such as vegan Parmesan and sour cream.

Storage

Store any leftover Brussels sprouts and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sprouts in a 375°F oven for about 10 minutes to restore crispness. The sauce is best served cold or at room temperature and should not be heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Brussels sprouts in advance?

Yes, you can trim and halve the Brussels sprouts ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. However, it’s best to bake them fresh for optimal texture and flavor.

What can I use if I don’t have garlic salt?

If you don’t have garlic salt, use 1 teaspoon of garlic powder plus 1 teaspoon of salt as a substitute. Adjust to taste to maintain the right balance of seasoning.

Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce Recipe

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4.8 from 462 reviews

Crispy and flavorful Garlic Parmesan Roasted Brussels Sprouts featuring a golden Parmesan crust and a creamy Dijon chive sauce, perfect as a savory side dish.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For Brussels Sprouts

• 1 cup parmesan cheese, finely shredded
• 1/4 cup unsalted butter, melted
• 2 teaspoons garlic salt
• 1/4 teaspoon black pepper, freshly ground
• 2 pounds brussel sprouts, trimmed and halved

For Sauce

• 1 cup sour cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon dijon mustard
• 1 tablespoon chopped chive, fresh
• 1 clove garlic, finely grated
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts and parmesan mixture.
2. Prepare Parmesan Mixture: In a medium bowl, combine the finely shredded parmesan cheese, melted unsalted butter, garlic salt, and freshly ground black pepper, mixing until fully incorporated to create a flavorful base layer.
3. Arrange Brussels Sprouts: Evenly sprinkle the parmesan cheese mixture across a nonstick rimmed baking sheet forming a layer. Press the halved Brussels sprouts cut-side-down into the cheese mixture in a single layer, spacing them about 1 inch apart to ensure even roasting and browning.
4. Roast Brussels Sprouts: Bake the assembly in the preheated oven for 15 to 18 minutes until the Brussels sprouts are tender and the cheese underneath is lightly golden brown, creating a crispy parmesan crust.
5. Rest the Sprouts: Remove the baking sheet from the oven and let the Brussels sprouts sit at room temperature for at least 5 minutes before gently separating them from the cheese layer to preserve their crispy texture.
6. Prepare the Sauce: While the Brussels sprouts roast, combine sour cream, grated parmesan cheese, dijon mustard, chopped fresh chives, finely grated garlic, and freshly ground black pepper in a small bowl. Mix well until smooth and creamy.
7. Serve: Plate the roasted parmesan Brussels sprouts alongside the dijon chive cream sauce for dipping, serving immediately for maximum flavor and texture.

Notes

• Ensure Brussels sprouts are spaced apart on the baking sheet to allow even roasting and prevent steaming.
• The resting period after baking helps the cheese to crisp up fully and makes it easier to separate the sprouts.
• The Dijon chive cream sauce pairs perfectly, adding a tangy and fresh contrast to the rich roasted sprouts.
• For extra crispiness, use a nonstick rimmed baking sheet or line the pan with parchment paper.
• Adjust garlic salt amount to taste depending on your salt preference.

Keywords: Garlic Parmesan Brussels Sprouts, Roasted Brussels Sprouts, Parmesan Roasted Vegetables, Dijon Chive Cream Sauce, Side Dish Recipe