Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts and parmesan mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
