These creamy parmesan garlic Brussels sprouts with a touch of brandy make an excellent side dish!
Brussels sprouts with cream sauce, creamy baked Brussels sprouts
AuthorSalt & Lavender
2dozen Brussels sproutstrimmed and cut into halves
1cupfreshly grated parmesan cheese
Salt & pepperto taste
2tablespoonsbuttercut into small pieces
Preheat oven to 425F and move the rack to the middle position.
Add the cream, brandy, parmesan, garlic powder, and some salt & pepper to an 8x8 baking dish. Give it a good stir so the garlic powder dissolves properly.
Add the butter in (don't worry, it'll melt), along with the Brussels sprouts, and stir until the Brussels are coated.
Bake for 30-35 minutes, or until the Brussels sprouts are cooked to your desired tenderness. I cooked mine for 35 minutes and they were tender-crisp (but not too crisp). Check after around 25 minutes if you're particularly worried about over-cooking them.
I did not stir them halfway through cooking because I wanted some crisp/browned pieces. You can stir halfway thru if desired.