Creamy Brussels Sprouts smothered in a rich, soul-satisfying cheese sauce that takes this overlooked veggie over the top. Delicious and nutritious Brussels sprouts paired with a decadent sauce will have your family and guests singing your praises. So try this recipe for your next go-to side.
If you love Brussels sprouts and are looking for a new take on this incredible veggie, then you have to try this recipe. I guarantee you’ll never look at them the same way again. Besides being highly nutritious, they’re the ideal winter side.
You’ll love the cheesy, creamy sauce that takes this dish from ordinary to extraordinary. Not only that, it’s effortless to make. And you can have this deliciousness on the table in 30 minutes.
Why Creamy Brussels Sprouts Are the Ultimate Winter Side
When it’s cold outside and you want to feel warm inside, comfort food is the way to go. While comfort food and healthy don’t usually go together, this one qualifies for both. And if your family thinks they’re a little too bitter, then smother them with more cheese.😍
Recipe Ingredients
- Brussels Sprouts – An outstanding veggie with an excellent bitter-sweet flavor that steals the show in this recipe.
- Chicken Broth – Why use water when you can enhance the flavor with broth? Beef or vegetable broth also works.
- Heavy Cream – Creamy and rich makes any sauce better. If you need a dairy-free option, try a dairy-free cream substitute or run tofu through a blender.
- Parmesan – This bold-flavored cheese livens up the cream sauce of the dish. And you can also add your creamy, melty favorites.
How to Make Creamy Brussels Sprouts
Prep the Ingredients
- Heat the Skillet over medium-high heat. Once hot, add a tablespoon of butter and then the Brussels sprouts. Season with salt. (Photo 1)
- Saute the Sprouts – Cook for 3-4 minutes until brown, turning once. Sprinkle Creole or Italian seasoning over them, and continue cooking for 1-2 minutes. Remove and set them aside. (Photo 2)
- Saute the Aromatics – Add the rest of the butter, onions, and garlic to the same skillet. Saute them for 1-2 minutes. (Photos 3-4)
- Make it Creamy – Stir in the flour. Then slowly add the broth and cream. Bring to a boil and simmer until slightly thickened. Remove from heat, add about ½ of the parmesan cheese, and stir until the cheese completely melts. (Photos 5-8)
- Adjust Seasoning – Adjust seasonings with salt, pepper, and extra seasonings to taste if desired. (Photo 9)
Bake
- Add the Brussels Sprouts – Scatter the Brussels sprouts evenly into the sauce if there is enough room. Top with the remaining cheese. (Photo 10)
- Bake – Transfer the cast iron to the preheated oven and bake for 10-12 minutes or until it starts to bubble. Allow it to cool enough that you don’t burn your tongue. Bon appétit!
Recipe Variations
- Create a vegan version by swapping in vegan butter, vegetable broth, vegan cream, and vegan parmesan. Often these ingredients have a cashew base and add another creamy dimension to this dish.
- Add more vegetables such as cauliflower, asparagus, and mushrooms to boost the flavor and texture of the dish while increasing its nutritional value. All of the above go oh-so-well with a creamy cheese sauce.
- For creamy Brussels sprouts with bacon, fry up your bacon until crispy, then leave on a towel to soak up extra oils and fat. Crumble it up and add it to the sauce right before it goes into the oven.
Tips and Tricks
- If you want to use frozen Brussels sprouts, add them while frozen. The frozen ones aren’t as crunchy, but hey, soft sprouts are better than no sprouts.
- Squeeze a little lemon over the dish for the perfect flavor enhancement.
- Roasting Brussels sprouts for a few minutes creates a delicious, smoky flavor that works so well with the sauce.
Make-Ahead Instructions
You can prepare this dish up until the point it goes into the oven to bake. You can then cover it with foil and refrigerate it for a day or two. Bring it back to room temperature and bake it. Yay!
Serving and Storage Instructions
It is best to serve them warm and tasty straight out of the oven. However, you can refrigerate leftovers for 3-5 days. If you want to freeze them, do so before adding them to the sauce. They should last 12 months.
FAQs
Your Brussels sprouts should be as fresh as possible because older ones tend to be sour. They’re firm with tight leaves and free of damage and browning. And the small ones are tastier and have more crunch.
Who can say no to more cheese? For a cheesier experience, add grated mozzarella, fontina, crumbled blue cheese, or cream cheese to the sauce before putting it in the oven.
Opt for half-half if you want to cut back on calories. Use half the measure for milk and the other half for heavy cream. You could use whole milk, but the result may be a bit watery. If you’re going for dairy-free, coconut cream will work.
What to Serve With Creamy Brussels Sprouts
If a pasta craving is calling, you could top off a plate of spaghetti and meatballs with some creamy Brussels sprouts. However, this side dish is perfect for tender, juicy, smothered chicken or smoked pork tenderloin. And if you feel like fish, grilled salmon goes with it perfectly.
More Scrumptious Brassica Recipes to Try
- Sauteed Brussel Sprouts
- Kale Salad
- Balsamic Baked Brussel Sprouts
- Ethiopian Collard Greens
- Shaved Brussels Sprout Salad
Conclusion
This creamy Brussels sprouts recipe is mouthwateringly good and super simple to whip up. What do you think of Brussels sprouts—is it love or hate? Share your thoughts in the comments below.❤️
Creamy Brussels Sprouts
Ingredients
- 1½ pound (685g) Brussels sprouts, trimmed and halved
- 2-3 tablespoons (30-40g) unsalted butter
- 1 tablespoon garlic, minced (3-4 cloves)
- 2 teaspoons flour
- ½ medium onion
- 2 teaspoon Creole seasoning (or Italian seasoning)
- 1 cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- ½-¾ cup parmesan cheese, freshly grated and divided
Instructions
- Preheat the oven to 400°F/200°C.
- Heat a large skillet over medium-high. Once hot, add a tablespoon of butter and then the Brussels sprouts. Season with salt.
- Cook for 3-4 minutes until brown, turning once. Sprinkle Creole or Italian seasoning over them, and continue cooking for 1-2 minutes. Remove and set them aside.
- Then in the same skillet, add the remaining butter, onions, and garlic. Saute for 1-2 minutes until onion wilts. After that, stir in the flour, followed by the broth and cream. Bring to a boil and simmer until slightly thickened.
- Remove from heat, add about ½ of the parmesan cheese, and stir until the cheese completely melts.
- Adjust seasonings with salt, pepper, and extra seasonings to taste if desired.
- Scatter the Brussels sprouts evenly into the sauce if there is enough room. Top with the remaining cheese.
- Transfer the cast iron to the preheated oven and bake for 10-12 minutes or until it starts to bubble.
- Remove and serve warm.
Tips & Notes:
- If you want to use frozen Brussels sprouts, add them while frozen. The frozen ones aren’t as crunchy, but hey, soft sprouts are better than no sprouts.
- Squeeze a little lemon over the dish for the perfect flavor enhancement.
- Roasting Brussels sprouts for a few minutes creates a delicious, smoky flavor that works so well with the sauce.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
BRET H HARRIS says
If I can say one thing you are an amazing chef inspiration. I love to check out your recipes, but now being old and single I always would cook for a family of four that is now long gone. But I share my cooking skills with others and I so appreciate all you share with your fellow followers. YOU ROCK IT MISS IMMA!
Imma says
Thank you so much, Bret. I would love to hear from you about every recipe you tried. Much love:)