Description
A creamy and savory sauce made with tender Brussels sprouts and smooth cream cheese, perfect for pasta, roasted chicken, or as a dip.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 small shallot, diced
- 1 clove garlic, minced
- 1/4 cup white wine or chicken broth
- 4 oz cream cheese
- 1/2 cup milk (or more to thin)
- 1/3 cup grated Parmesan
- Pinch of nutmeg
- Black pepper, to taste
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss halved Brussels sprouts with olive oil and salt, roast cut-side down for 12–15 minutes until caramelized.
- In a skillet, sauté shallot and garlic in butter until translucent.
- Add roasted sprouts and deglaze with white wine or chicken broth.
- Lower heat and stir in cream cheese, milk, Parmesan, nutmeg, and black pepper; simmer and blend until smooth.
- Taste and adjust with salt and lemon juice.
Notes
The sauce can be made ahead and refrigerated for up to 3-4 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg