These roasted brussels sprouts with cream sauce will be your new favorite side! They feature a garlic cream sauce, balsamic glaze, and crunchy pine nuts.
If there is any other way to eat Brussels sprouts besides roasted and charred, it’s roasted and charred and smothered in cream sauce! Today’s recipe is super simple to throw together, and this cheesy garlic sauce can be used for all spreading over all kinds of other roasted veggies too!
Related: Oven Roasted Vegetable Pasta
To start with, you oven roast the Brussels sprouts at a high temp. I like to use 450 degrees Fahrenheit because it gets them nice and crispy and charred on the tops. Stirring them around once or twice during the cooking process helps to ensure they get charred all over.
Related: Roasted Acorn Squash Salad
While the Brussels sprouts are roasting, you can prepare the garlic cheese sauce. I realllllly love garlic, so I added eight cloves to mine, but if you like more or less you can definitely adjust this amount. After the cheese sauce is complete, you can keep it warm on the stove or in the oven. If it seems to thick to drizzle over the Brussels sprouts when they are finished, you can add a splash of water or milk to help loosen up the sauce.
Related: Creamy Garlic Chicken Salad
Now it’s your turn – what is your favorite way to cook Brussels sprouts? Share with me by commenting below, and if you make this recipe, be sure to tag @thecharmingdetroiter and #thecharmingdetroiter on Instagram!
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar (regular is okay too)
- 1/2 teaspoon kosher salt
- 1 1/2 pounds Brussels sprouts, ends trimmed and cut in half lengthwise
- 4 tablespoons unsalted butter
- 8 cloves garlic, pressed
- 1 large pinch red pepper flakes
- 4 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces cream cheese, cubed
- Kosher salt
- Ground black pepper
- 1/4 cup pine nuts, toasted
- Heat oven to 450 degrees Fahrenheit. In a large bowl, whisk together olive oil, balsamic, and salt until combined. Add Brussels sprouts and toss until coated. Transfer to a large baking sheet, spreading out the sprouts in one layer. Roast in oven about 20-25 minutes, flipping once, until crunchy and charred.
- While Brussels sprouts are roasting, prepare garlic cheese sauce. Melt butter over medium heat in a medium-sized saucepan. Add garlic and red pepper flakes and saute, stirring frequently, for about 2-3 minutes. Whisk in flour and allow to brown for about 2-3 minutes. Slowly whisk in milk and bring to a boil, then turn the heat down to low-medium and allow to simmer until thickened, about 4-5 minutes. Remove from heat and add cream cheese, stirring until cheese is fully melted and incorporated. Season to taste with salt and black pepper.
- Add pine nuts to a small skillet over medium heat. Cook until toasted, stirring frequently, about 3-5 minutes. Watch carefully to prevent burning.
- When Brussels sprouts are cooked, remove from oven and serve topped with cheese sauce and toasted pine nuts.