*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband and I tried this recipe last night. It took a while to cook and was well worth it. I have never been a fan of this particular veggie but have been wanting to expand our veggie repertoire. This recipe helped to accomplish that for me! It smelled wonderful and the Parmesan cheese and garlic worked wonders for this under-appreciated vegetable. I will make this again! I didn't make any changes. Thank you Christine for submitting this!!
Wow have made this several times and there are never any leftovers. I sprinkle all the ingredients over the brussel Sprouts and then pour the heavy cream on top and I do not take the cover off at the end.
Now I love brussels sprouts cooked anyway you want but this was an outstanding dish! Like some others I found that I had to cook these much longer than the directions called for but they were well worth the extra time. The parmesan sauce thickened upon standing. I have to admit I put the leftovers way back in the fridge so they would go undiscovered and I had them all to myself the next day!
These were okay but not as amazing as I expected them to be. The recipe doesn t state whether to slice the brussels sprouts thick or thin. I guess mine were too thick because they took forever to soften. The finished product was a little on the bitter side. My husband didn t care for this side dish.
I loved it made it for family whom not all are fans of brussel sprouts well they are now just one little change to recipe and that was to boil sprouts in chicken broth(did not let them get to soft) to take any bitterness out worked well.
I love Brussels sprouts but the boyfriend and father do not. Men.... So I tried to hide the taste some what with this recipe. This was a big hit. I did add chopped up garlic and onions in the sprouts filled by the parmesan cream. Then baked as directed. 15mins before done I added on top a mixture of butter nutmeg and bread crumbs. Let it brown the served. Besides the long cooking time very very good.