Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon (15g) unsalted butter
  • 1 tablespoon (15ml) lemon juice
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Ensure even distribution.
  2. Roast Brussels sprouts for 20-25 minutes, or until tender and browned, flipping halfway through. Look for a nice char on the edges.
  3. While Brussels sprouts roast, melt butter in a small saucepan (or microwave). Add minced garlic and sauté until fragrant (about 30 seconds). Do not burn!
  4. Stir in heavy cream, Parmesan cheese, lemon juice, and red pepper flakes (if using). Simmer gently until the cheese melts and the sauce thickens slightly.
  5. Pour the sauce over the roasted Brussels sprouts and toss to coat evenly. Garnish with extra Parmesan cheese. Serve immediately as one of the best beef steak side dishes.