Creamy Garlic Brussels Sprouts

This recipe was inspired by one that I found through Facebook. I executed it per instructions on a weekday evening, and I found it cumbersome. I'm willing to deal with one or two phases in a weeknight recipe, but not four. I don't really have time or attention for that level of fuss when I have my outfit to plan for the next day.

I did, however, love the basic flavour profile, so started think of ways to modify and simplify. This is the result. Even starting from un-touched Brussels sprouts, I would do this on a weeknight. It takes about 20 minutes from melting butter to that-look-in-his-eye from the boyfriend.

Creamy Garlic Brussels Sprouts

for the garlic cream sauce

• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic 
• 2 tablespoons all-purpose flour
• 1 1/2 cups half and half
• 1/2 cup whipping cream
• 1 cup freshly grated parmesan
• 1/2 teaspoon salt
• 1/4 freshly ground black pepper
• 1/4 teaspoon cayenne pepper

for the Brussels sprouts

• 2 tablespoons of unsalted butter
• 1 cup diced onions
• 4 cups peeled Brussels sprouts sliced in half

Melt two tablespoons of butter over medium heat. Add the garlic and cook for 1-2 minutes. Add the flour and whisk to form a roux. Whisk continuously and watch carefully as the roux cooks. When it begins to darken, remove the pan from heat and whisk in the half and half and cream.

Return the pan to the burner and turn the heat up to medium high. Stir continuously until the sauce thickens and reaches a rolling boil while being stirred. Add the Parmesan and stir until melted and combined. Add the dry spices and set aside.

Melt the remaining butter over high heat, Add the onions and fry until the very first appearance of browning around the edges appears. Add the Brussels sprouts and stir continuously. When the sprouts begin to brown and caramelize on the cut sides and edges, add a quarter cup of water and cover. Allow the sprouts to steam for about four minutes.

Remove the lid and stir in the cream sauce. Transfer to a serving bowl and sprinkle the remaining cheese on top.