Dinner is a time to nourish both body and soul. Savour your Keto Creamy Garlic Parmesan Brussels Sprouts, and let them remind you to appreciate the simple pleasures of a satisfying meal.
Keto Creamy Garlic Parmesan Brussels Sprouts
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
4
Calories
160
Ingredients
- 16ounces Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are lightly browned and start to become tender.
- 2. Push the Brussels sprouts to one side of the skillet, and add the remaining tablespoon of butter to the other side. Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.
- 3. Mix the Brussels sprouts with the garlic. Pour in the heavy cream, chicken or vegetable broth, and sprinkle with grated Parmesan cheese. Stir to combine all ingredients.
- 4. Allow the mixture to simmer for about 5-7 minutes until the sauce thickens and the Brussels sprouts are cooked through and tender.
- 5. Season the Keto Creamy Garlic Parmesan Brussels Sprouts with salt and black pepper to taste.
- 6. Stir in the chopped fresh parsley for added flavor.
- 7. Serve hot as a creamy and keto-friendly side dish, perfect for complementing a variety of main courses.
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