Brussels Sprouts in Cream and Parmesan


I wasn’t one of those kids who hated Brussels sprouts.  I loved them so much I would beg my grandmother to make them for me.   And now, decades later, my sons beg me to make Brussels sprouts for them.  I guess loving Brussels sprouts is genetic!  This Brussels sprouts recipe is simple and incredibly delicious.  Even Jess, who can’t stand Brussels sprouts, admits that this recipe makes them ‘not bad at all.’

I have a hard time finding fresh Brussels sprouts, so I use frozen ones.  I always stock up on them when I’m shopping.  On evenings when there’s not much time to cook, this is Brussels sprouts recipe is always a winner.

(12 votes, average: 4.33 out of 5)
Brussels Sprouts in Cream and Parmesan


  • 1.5 lb. frozen Brussels sprouts (yes, you can use fresh ones)
  • 2 Garlic cloves, chopped
  • 2 Tablespoons salted butter
  • 1 Cup heavy cream
  • ¼ Cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste


  1. Cook the Brussels sprouts in boiling water for three minutes (if using fresh ones then blanch them), remove and strain. Let the sprouts sit in a colander for a few minutes so the excess water drips out.
  2. Melt the butter in a medium saucepan over a medium heat.
  3. Add the garlic and the Brussels sprouts and cook, stirring occasionally until sprouts start to brown, about 5 minutes.
  4. Add the cream and cook for another 7 minutes. The cream should turn slightly brown.
  5. Turn off the heat, stir in the Parmesan, add the salt and pepper and serve.

Yield: 4-6

Notify of
Inline Feedbacks
View all comments
Jerimiah Milton
Jerimiah Milton
8 years ago

Is there a way we could get the nutrition information on this dish, it was amazing!

Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x