Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce Recipe

Introduction

Garlic Parmesan Roasted Brussels Sprouts are a deliciously crispy and flavorful side dish. Coated with melted butter, garlic salt, and Parmesan cheese, these sprouts roast to a tender perfection with a savory golden crust. Served with a creamy Dijon chive sauce, they make a perfect complement to any meal.

Ingredients

• 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 Brussels sprouts, trimmed and halved
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, finely grated
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. Step 1: Preheat your oven to 425°F. In a medium bowl, combine the 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 Brussels sprouts cut-side-down into the cheese mixture, arranging them in a single layer about 1 inch apart.
3. Step 3: Bake for 15 to 18 minutes until the Brussels sprouts are tender and the cheese is lightly golden. 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, Parmesan, Dijon mustard, chives, garlic, and black pepper in a small bowl. Mix well.
5. Step 5: Serve the roasted Brussels sprouts warm, accompanied by the Dijon chive cream sauce.

Tips & Variations

• For extra crispiness, use a nonstick baking sheet and make sure Brussels sprouts are spaced out evenly.
• Try adding a squeeze of fresh lemon juice to the sauce for a bright, tangy twist.
• Substitute chives with fresh parsley or basil for a different herbal flavor.
• Use regular garlic instead of garlic salt if you prefer to control the saltiness more precisely.

Storage

Store any leftover roasted Brussels sprouts and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the sprouts in a 375°F oven until heated through to maintain crispness. Stir the sauce before serving and keep it chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used but may release more moisture, which can affect crispiness. It’s best to thaw and pat them dry thoroughly before roasting.

Is there a way to make this dish vegan?

Yes, substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast, and replace the butter with olive oil. For the sauce, use a dairy-free sour cream substitute.

Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

Garlic Parmesan Roasted Brussels Sprouts feature tender, caramelized Brussels sprouts baked with a crispy Parmesan cheese crust and served with a flavorful Dijon chive cream sauce. This easy-to-make side dish combines savory garlic, sharp Parmesan, and fresh herbs for a crowd-pleasing addition to any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 to 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Brussels sprouts, trimmed and halved

Sauce

• 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. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts at a high heat that will crisp the cheese and tenderize the vegetables.
2. Prepare Parmesan Mixture and Arrange Brussels Sprouts: In a medium bowl, combine the shredded Parmesan cheese, melted unsalted butter, garlic salt, and freshly ground black pepper. Spread this cheese mixture evenly on a nonstick rimmed baking sheet. Place the halved Brussels sprouts cut-side down on top of the Parmesan mixture, spaced about 1 inch apart to ensure even roasting.
3. Bake the Brussels Sprouts: Roast in the preheated oven for 15 to 18 minutes, until the Brussels sprouts are tender and the Parmesan cheese forms a light golden-brown crust. After baking, allow the sprouts to sit at room temperature for at least 5 minutes before gently separating them to keep the cheese crust intact.
4. Make the Dijon Chive Cream Sauce: While the Brussels sprouts roast, combine sour cream, grated Parmesan, Dijon mustard, chopped fresh chives, finely grated garlic, and freshly ground black pepper in a small bowl. Mix thoroughly until smooth and well blended.
5. Serve: Plate the roasted Parmesan Brussels sprouts alongside the Dijon chive cream sauce and enjoy this flavorful, cheesy side dish.

Notes

• For best results, use freshly shredded Parmesan cheese rather than pre-grated to ensure better melting and crisping.
• Make sure Brussels sprouts are dry before roasting for maximum crunchiness.
• The Dijon chive cream sauce can be prepared ahead and refrigerated for up to 2 days.
• Adjust garlic salt and black pepper to taste if you prefer a stronger or milder flavor.
• This dish pairs well with roasted meats, grilled chicken, or as part of a holiday meal.

Keywords: Brussels sprouts, Parmesan, roasted vegetables, garlic Parmesan, side dish, Dijon sauce, chive cream sauce