Brussels Sprouts In Alfredo Sauce

Creamy Brussels Sprouts in Alfredo Sauce

This recipe combines the richness of Alfredo sauce with roasted Brussels sprouts for a comforting and flavorful dish. It’s perfect for a weeknight meal yet feels special enough for guests.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
3. While the Brussels sprouts are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan with a slotted spoon, leaving about 3 tablespoons of bacon fat in the pan.
4. Add the butter to the pan with the bacon fat and melt over medium heat. Add the garlic and cook for 30 seconds, or until fragrant.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Pecorino Romano (if using) until melted and the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.
6. Once the Brussels sprouts are roasted, add them to the pan with the Alfredo sauce. Toss to coat the Brussels sprouts evenly in the sauce.
7. Serve immediately, garnished with chopped fresh parsley and crispy bacon (optional).

Tips:

• For a richer flavor, use full-fat cream cheese instead of Parmesan cheese. Add it to the sauce along with the Parmesan, a little at a time, until desired consistency is reached.
• If you don’t have Pecorino Romano cheese, you can substitute it with more Parmesan cheese.
• To make this dish vegetarian, simply omit the bacon. You can add chopped walnuts or pecans for a nice crunch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or cream if needed to thin out the sauce.