Ingredients:

  • 900g (2 lb) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tbsp olive oil (30 ml)
  • ½ tsp salt (3g)
  • ¼ tsp black pepper (0.5g)
  • 2 tbsp unsalted butter (28g)
  • 4 cloves garlic, minced (about 12g)
  • 1 tbsp all-purpose flour (8g)
  • 1 cup heavy cream (240 ml)
  • ½ cup grated Parmesan cheese, freshly grated (50g)
  • ¼ tsp salt (1.5g), or to taste
  • ⅛ tsp black pepper (0.25g), or to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Toss Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Ensure they're spread in a single layer.
  3. Roast for 20-25 minutes, or until tender and slightly browned.
  4. While sprouts roast, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute), being careful not to burn.
  5. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  6. Gradually whisk in heavy cream until smooth. Bring to a simmer. Stir in Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly, about 2-3 minutes.
  7. Add roasted Brussels sprouts to the creamy sauce. Toss to coat.
  8. Garnish with fresh parsley and serve immediately.