Roasted Brussels sprouts become something a little more special when they land on warm Parmesan cream. The cut sides turn golden in the oven, the loose leaves crisp up, and a spoonful of lemon-chili butter adds brightness to the rich cheese beneath. Serve this as an autumn dinner side or bring it to a holiday table, assembling everything just before eating.
Keep the sprouts crisp and the Parmesan cream smooth
Cook the three components separately: the sprouts need dry heat, while the cream needs gentle warming. Cream cheese gives the sauce a spreadable base, and finely grated Parmesan melts in off the heat. Add lemon juice to the butter rather than the dairy mixture. Spoon the sprouts onto the cream at the last moment so their crisp leaves keep some texture.
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At a glance
Crispy Brussels Sprouts Meet Parmesan Cream and Lemon-Chili Butter
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Yield
- 4
Ingredients for 4 side-dish servings
Prep: 15 minutes · Cook: 25 minutes · Total: about 40 minutes, making the cream and butter while the sprouts roast. You need a large metal baking sheet, two small saucepans, a whisk and a fine grater.
| Amount | Ingredient |
|---|---|
| 800 g | trimmed Brussels sprouts (about 1 3/4 lb; buy roughly 2 lb before trimming) |
| 25 g | olive oil* (about 2 tbsp) |
| 1/2 tsp | fine salt (about 3 g) for the sprouts, plus more if needed |
| 1/4 tsp | freshly ground black pepper (about 0.5 g), divided between sprouts and cream |
| 150 g | plain full-fat cream cheese (about 5.3 oz) |
| 100 ml | whole milk (about 1/3 cup plus 1 tbsp), plus 1–2 tbsp water if needed |
| 60 g | Parmesan from a block (about 2.1 oz): 50 g finely grated for the cream and 10 g shaved to finish |
| 30 g | unsalted butter (about 2 tbsp) |
| 1 | unwaxed lemon: use about 2 tsp finely grated zest (2 g) and 1 tbsp juice (15 ml) |
| 1/4 tsp | crushed red pepper flakes (about 0.5 g), starting with less if very hot |
Instructions
- Heat the oven to 425°F / 220°C conventional, or 400°F / 200°C fan. Set out a large metal baking sheet, roughly 12 × 16 inches. Wash the sprouts and dry very thoroughly. Remove damaged outer leaves and trim the stems sparingly. Halve through the stem, quartering very large sprouts. Weigh out 800 g after trimming.
- Toss the sprouts with the 25 g olive oil, 1/2 tsp salt and half the black pepper. Arrange cut-side down in one layer with space between pieces. Use two sheets if your pan is smaller, allowing for a change in cooking time. Reserve any loose leaves for later.
- Roast on the middle rack for about 22–28 minutes, until the cut surfaces are deeply golden and a small knife slides into the stems easily. Avoid turning repeatedly. Add the loose leaves only for the final 5–7 minutes and remove them before they blacken. Rotate the sheet once if needed.
- While the sprouts roast, finely grate 50 g Parmesan and shave the remaining 10 g. Wash and dry the lemon, finely zest the yellow part only, then squeeze 15 ml juice.
- Whisk the cream cheese and milk in a small saucepan over low heat until smooth and warm; do not boil. Remove from the heat and gradually stir in the 50 g finely grated Parmesan. The cream should be smooth and spreadable; loosen with 1–2 tbsp warm water if needed. Taste, add the remaining black pepper and only a little extra salt if needed. Keep warm without boiling.
- Melt the butter in a small saucepan over low to medium heat. Add the red pepper flakes and let them infuse gently for about 30 seconds without burning. Take off the heat, let cool briefly, then carefully stir in the lemon zest and 15 ml lemon juice; it may splutter. The butter may separate again, so stir before serving.
- Carefully taste a sprout and a little cream. Add a small pinch of salt to the sprouts if needed, and balance the lemon-chili butter with a little extra lemon juice or a few more pepper flakes to taste. Remember that Parmesan already brings salt.
- Spread the warm Parmesan cream over a serving platter or four plates. Top with the hot sprouts and crisp leaves, drizzle with the lemon-chili butter and finish with the 10 g Parmesan shavings. Serve immediately.
How to get crisp edges
Use fresh sprouts, dry them thoroughly and give them space on the baking sheet. A thin coating of oil and direct contact with the metal help the cut sides brown. Do not blanch first or crowd them in a deep baking dish. If the outside darkens before the stems soften, lower the oven temperature slightly and give them a little longer.
Make-ahead and leftovers
Trim the sprouts and grate the cheese a day ahead, then refrigerate separately in covered containers. You can also make the cream ahead: cool promptly, refrigerate and reheat gently with a splash of milk or water. Roast the sprouts fresh if possible and assemble at the last moment. Refrigerate leftovers promptly, use within two days and reheat thoroughly; the leaves will lose some crispness.
What to serve alongside
Makes four generous side-dish servings for mushroom Wellington, roasted fish or baked potatoes. For a vegetarian version, use an aged hard cheese made with microbial rennet instead of traditional Parmesan, and check the cream cheese label. For two light main-course servings, double the stated nutrition per serving.
Estimated nutrition per serving
Per one-quarter of the complete recipe as a side: approximately 402 calories, 22 g carbohydrate, 15 g protein and 31 g fat. Includes all cream, butter, oil and 60 g cheese. Calculated from representative USDA values; brands, ingredients and serving sizes change the estimate.
Contains milk. Traditional Parmesan is made with animal rennet and is not vegetarian. Adjust chili heat to your preference.
Recipe by myai
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