These creamy baked Brussels sprouts are a tasty side dish your family will love! They’re mixed with a rich sauce and baked until bubbly and golden brown.
Trust me, even sprout haters will enjoy these! It’s hard to resist that cheesy goodness. I like to serve them with dinner, and they disappear faster than you can say “vegetable!”
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key here; look for small, firm ones. If fresh isn’t available, frozen can work in a pinch—just make sure to thaw and drain well.
Heavy Cream: This gives the dish its creaminess. If you’re looking for a lighter version, use half-and-half or whole milk, but keep in mind that it won’t be as rich.
Cheeses: Parmesan and mozzarella add flavor and gooeyness. You could use Gruyère or cheddar if you prefer. For a dairy-free option, try cashew cream with nutritional yeast for a cheesy flavor.
Garlic: Fresh garlic adds great depth. In a hurry? Garlic powder can be used, but you’ll miss that fresh kick.
How Do I Get My Brussels Sprouts Perfectly Tender and Flavorful?
The secret to great Brussels sprouts is in the blanching. By boiling them first, you ensure they cook through while keeping their bright color. Here’s how to do it:
- Boil salted water and add halved Brussels sprouts.
- Cook for just 5 minutes; this softens them without losing their crunch.
- Drain well to keep them from becoming soggy.
After that, sauté them briefly to add flavor before mixing with the creamy sauce. This step is crucial for getting that nice golden crust in the oven!
How to Make Creamy Baked Brussels Sprouts
Ingredients You’ll Need:
For The Brussels Sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- 2 cloves garlic, minced
For The Creamy Sauce:
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon nutmeg (optional)
- 1 teaspoon Dijon mustard (optional)
For Garnish:
- Fresh thyme or parsley, chopped (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and 20 minutes to bake, giving you a total of about 30 minutes from start to finish. Perfect for a quick yet delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready for baking the Brussels sprouts to perfection.
2. Blanch the Brussels Sprouts:
Bring a large pot of salted water to a boil. Carefully add the halved Brussels sprouts and let them cook for 5 minutes. This quick boiling helps to soften them slightly. After that, drain the sprouts and set them aside.
3. Sauté the Garlic:
In a large skillet over medium heat, warm the olive oil or butter. Once it’s hot, add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to burn it!
4. Combine with Brussels Sprouts:
Add the blanched Brussels sprouts into the skillet with the garlic. Toss them well to coat in the garlic and oil/butter. Season with salt and pepper to taste, and cook them for about 3-4 minutes until they begin to brown slightly.
5. Make the Creamy Sauce:
Lower the heat and carefully pour in the heavy cream. Next, add the grated Parmesan cheese and Dijon mustard if you decide to use it. Stir gently for about 2-3 minutes until the sauce thickens a bit. Don’t forget to season with a pinch of nutmeg, salt, and pepper for extra flavor!
6. Prepare for Baking:
Transfer the Brussels sprouts and the creamy sauce mixture into a baking dish. Spread everything out evenly so every sprout gets a taste of that delicious sauce.
7. Top with Cheese:
Sprinkle the shredded mozzarella cheese evenly over the top of the mixture. This is what gives your dish that fantastic bubbly, cheesy crust!
8. Bake and Enjoy:
Place the baking dish in the oven and let it bake for 15-20 minutes, or until the top is golden brown and bubbly. You might want to peek in after about 15 minutes!
9. Serve and Garnish:
Once it’s out of the oven, let it sit for a few minutes to cool slightly. If you’d like, garnish with fresh chopped thyme or parsley before serving. Then dig in and enjoy your creamy baked Brussels sprouts!
This dish features tender Brussels sprouts enveloped in a rich, cheesy cream sauce with a golden-baked crust. Perfect for holidays or any cozy meal!
Can I Use Frozen Brussels Sprouts in This Recipe?
Yes, you can! Just make sure to thaw and drain them well before using. You may want to give them a quick blanch to maintain a tender texture as frozen Brussels sprouts can be more watery.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! Just ensure your cheese choices are suitable if you’re seeking vegetarian cheese. Most Parmesan cheeses are not vegetarian, so check the label for those that are.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally, until hot.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to mix in other vegetables like cauliflower or broccoli for added color and flavor. Just cut them into similar sizes to ensure even cooking.
