Creamy GARLIC Brussels Sprouts | A Dish you Won’t be Able to Resist

These creamy garlic Brussels sprouts, known as coles de bruselas a la crema, are the perfect side dish for any time of the year. But they’re extra special during the holidays, as they’re filled with so many delicious flavors and have a beautiful presentation.

To make this recipe I used fresh Brussels sprouts. But you can also use the frozen kind. Just make sure to fully thaw them out beforehand and skip the step of washing them. Either way, make sure to pat them completely dry; that way, they can achieve that light, crusty sear.

To make the creamy garlic sauce, I used a combination of olive oil, garlic, flour, oregano, thyme, milk, and vegetable broth. You can mix it up and use different spices and herbs. As well as any other type of milk or broth you prefer.

TIPS & TRICKS to Make this Recipe: The secret to giving these Brussels sprouts that crusty sear is to first mix them with the olive oil in the pan. Then place them in a single layer, all cut side down, and cook for 4 to 5 minutes without mixing.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Creamy GARLIC Brussels Sprouts

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Creamy GARLIC Brussels Sprouts | Coles de Bruselas a la Crema

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 233 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 lbs brussels sprouts 450 grams
• 8 cloves garlic (roughly chopped)
• 1/2 tbsp all purpose flour 4 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 1/2 cup low fat milk 120 ml
• 1/2 cup vegetable broth 120 ml
• 2 tbsp grated Manchego cheese 15 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Add the Brussels sprouts into a colander and rinse under cold water, then lay them over a dishcloth, all in a single layer, and pat completely dry, then cut off the tough stem and remove any of the damaged or yellow leaves, and cut each one in half lengthwise

2. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

3. After a couple of minutes, add in the Brussels sprouts, mix them around, then add them all in a single layer cut side down, cook for 4 to 5 minutes without mixing, then gently mix together for 1 to 2 minutes, season with salt & pepper and mix together, then remove from the pan and set them aside

4. Using the same pan with the same heat, add in another 2 tbsp (30 ml) olive oil, and immediately add in the chopped garlic, mix continuously, after 30 seconds, add in the flour, mix together for 1 minute, then add in the oregano and thyme and mix together, then add in the milk and vegetable broth, and gently mix together for a few minutes or until you get a slightly creamy sauce

5. After 4 to 5 minutes and you have achieved a slightly creamy sauce, season with salt & pepper, mix together, then add the Brussels sprouts back into the pan and mix together, turn off the heat, add in the grated cheese and lemon juice, and give it one final mix

6. Transfer into a large serving dish and top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Creamy GARLIC Brussels Sprouts | Coles de Bruselas a la Crema

Amount Per Serving

Calories 233 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 9mg3%

Sodium 336mg15%

Potassium 523mg15%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 4g4%

Protein 7g14%

Vitamin A 1030IU21%

Vitamin C 99mg120%

Calcium 186mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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