Sauteed Brussels sprouts in creamy Parmesan sauce is a delicious and easy side dish recipe that happens to be gluten free too!
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Brussels sprouts.
- Olive oil.
- Garlic.
- Cream. Heavy/whipping cream.
- Sour cream.
- Parmesan cheese.
- Salt and pepper.
- Lemon juice.
How to make Creamy Parmesan Brussels Sprouts
- Cook the Brussels Sprouts: Heat a large, deep frying pan over medium heat then add the olive oil. Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook. Once the brussel sprouts are fork-tender, remove from the pan and set aside.
- Make the creamy sauce: In the same pan, add a teaspoon of oil and cook the garlic until fragrant. Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan. Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.
Can I make this ahead?
The Brussels sprouts can be sauteed a day in advance. Make the sauce and add the Brussels sprouts just before serving for best results.
What to serve with Brussels sprouts
Side dish recipes
- Creamed spinach stuffed butternut squash
- Parmesan garlic mashed potatoes
- Baked sweet potatoes with whipped honey butter

Creamy Parmesan Brussels Sprouts
Sauteed Brussels sprouts in creamy Parmesan sauce is a delicious and easy side dish recipe that happens to be gluten free too!
Print
Pin
Rate
Add to Shopping List
Servings: 6
Calories: 172kcal
Ingredients
- 750 g (1½lbs) Brussels sprouts
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 1 cup cream
- ½ cup sour cream
- 1 tsp lemon juice
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Heat a large, deep frying pan over medium heat then add the olive oil.
- Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.
- Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
- In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
- Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
- Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 602mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1221IU | Vitamin C: 107mg | Calcium: 163mg | Iron: 2mg
Leave a Reply