Tasty Boursin Brussels Sprouts Recipe

Isabella

Tasty Boursin Brussels Sprouts Recipe

This incredibly flavorful and easy side dish transforms humble Brussels sprouts into a creamy, garlicky, and herbaceous delight, perfect for any meal. Pan-roasted Brussels sprouts beautifully coated in a creamy, herbed Boursin cheese sauce, it’s a standout side that comes together in just about 25-30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American, French-Inspired

Ingredients Equipment Method Notes

Ingredients

1 ½ pounds Brussels sprouts trimmed and halved (or quartered if very large)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 package Boursin Garlic & Fine Herbs cheese (5.2 oz), softened
¼ cup chicken or vegetable broth (low sodium preferred)
2 cloves garlic minced
1 tablespoon fresh parsley chopped (for garnish, optional)
1 tablespoon fresh chives chopped (for garnish, optional)

Equipment

Large Skillet or Cast Iron Pan
Large Bowl
Small Bowl
Whisk
Serving Dish

Method

Start by thoroughly washing and trimming your Brussels sprouts. Cut off the tough ends and remove any discolored outer leaves. For medium-sized sprouts, slice them in half through the stem. If you have particularly large sprouts, quarter them to ensure even cooking and a tender bite.
1 ½ pounds Brussels sprouts
In a large bowl, toss the prepared Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Ensure all the sprouts are lightly coated.
1 ½ pounds Brussels sprouts, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned Brussels sprouts in a single layer, cutting-side down if possible. Cook for 5-7 minutes without moving them, allowing them to get a nice caramelized, crispy crust.
1 ½ pounds Brussels sprouts
After the initial sear, stir the Brussels sprouts and continue cooking for another 5-8 minutes, stirring occasionally, until they are tender-crisp and have a slightly charred appearance all over.
1 ½ pounds Brussels sprouts
While the sprouts are cooking, prepare the sauce. In a small bowl, combine the softened 5.2 oz package of Boursin Garlic & Fine Herbs cheese with ¼ cup of chicken or vegetable broth and 2 cloves of minced garlic. Whisk until smooth and creamy. If the cheese is still a bit firm, you can gently warm the broth slightly to help it melt and combine better.
1 package Boursin Garlic & Fine Herbs cheese, ¼ cup chicken or vegetable broth, 2 cloves garlic
Once the Brussels sprouts are tender and roasted to your liking, reduce the heat to low. Pour the Boursin sauce over the cooked sprouts. Toss gently but thoroughly to coat every sprout evenly with the creamy, aromatic sauce.
1 ½ pounds Brussels sprouts, 1 package Boursin Garlic & Fine Herbs cheese, ¼ cup chicken or vegetable broth, 2 cloves garlic
Cook for another 1-2 minutes, allowing the sauce to warm through and cling to the sprouts. Remove from heat. Transfer the creamy Boursin Brussels sprouts to a serving dish. Garnish with a sprinkle of fresh chopped parsley and chives, if desired, to add a touch of color and extra freshness. Serve immediately and enjoy this incredibly flavorful side dish!
1 ½ pounds Brussels sprouts, 1 tablespoon fresh parsley, 1 tablespoon fresh chives

Notes

For best results, aim for a single layer of Brussels sprouts in the pan to ensure proper caramelization. Adjust the seasoning to your taste, adding more salt or pepper if desired.