Creamed Brussels sprouts bring a luxurious twist to a humble vegetable, layering it with creamy richness, savory aromatics, and melty cheese. It’s a side dish that feels both comforting and elegant—ideal for festive gatherings or cozy weeknight dinners when something warm and hearty is in order.
Ingredient Breakdown
Brussels sprouts are the star of this dish, and choosing the right ones makes all the difference. Look for fresh, firm sprouts with tight, vibrant green leaves. Smaller sprouts tend to be sweeter and more tender, making them a great choice for roasting and baking.
The aromatic base begins with finely chopped shallots and garlic, gently sautéed to release their natural sweetness. A touch of thyme adds earthiness, while freshly cracked black pepper brings subtle heat. Together, they build a flavorful backbone that cuts through the richness of the cream.
The creamy base is a luscious combination of heavy cream and sour cream. Heavy cream delivers a rich, silky mouthfeel, while sour cream adds a hint of tanginess that brightens the entire dish. Just a whisper of grated nutmeg ties it all together, giving the sauce depth without overpowering the vegetables.
Parmesan cheese lends a nutty sharpness, while mozzarella brings a gooey melt factor that makes each forkful irresistibly smooth and stretchy. The final flourish of chives adds a fresh, grassy lift that balances the dish’s richness with a hint of brightness.
Step-by-Step Preparation Guide
Start by blanching the Brussels sprouts to lock in their vibrant color and soften their texture. A quick boil followed by an ice bath preserves their tenderness while eliminating any bitterness. This step ensures the sprouts bake up tender without turning soggy.
Next, in a skillet over gentle heat, melt the butter until it begins to foam. Add the shallots, garlic, thyme, and black pepper, allowing them to cook slowly until aromatic and translucent. Stir in the heavy cream, sour cream, nutmeg, and a good pinch of salt. Let everything warm through gently, just enough for the flavors to meld.
Remove from heat and stir in the Parmesan and half the mozzarella until the sauce becomes creamy and velvety. The heat from the skillet helps the cheese melt smoothly, creating a luscious mixture that clings perfectly to the sprouts.
Pour the sauce over the blanched Brussels sprouts in a baking dish, folding gently to coat every piece. Top with the remaining mozzarella for a gooey, golden crust. Bake uncovered until the top is bubbling and browned in spots, giving the dish a crave-worthy texture contrast.
Just before serving, scatter fresh chives over the top. This simple touch cuts through the richness and adds a burst of color and aroma that makes the whole dish shine.
Recipe Tips
The best way to prevent the cheese sauce from becoming grainy:
Keep the heat low while melting the cheese, and avoid boiling the cream mixture. Stir continuously and remove from heat as soon as the cheese melts completely.
How to avoid overcooking Brussels sprouts and keep them from becoming mushy:
Blanch briefly and avoid overbaking. The oven finish is just to heat through and brown the top, not cook them again.
Choosing the right baking dish for even heat distribution:
Use a ceramic or glass baking dish that retains heat evenly and prevents hot spots.
Tips for achieving a perfectly bubbly, golden cheese topping:
Shred the mozzarella finely for better melting, and make sure it’s spread evenly across the top before baking.
What to Serve With This Recipe
Creamed Brussels sprouts make an excellent pairing with roasted meats—think juicy turkey, herb-crusted beef, or roasted chicken. Their richness also complements sides like garlic mashed potatoes, fluffy buttered rice, or baked pasta.
Add contrast with vibrant vegetable dishes like roasted carrots, green beans almondine, or a crisp fennel salad. For an extra dose of comfort, serve with warm crusty bread to scoop up every bit of that creamy sauce.
Leftovers can be repurposed into breakfast hash, stuffed into wraps or sandwiches, or stirred into casseroles for a quick, flavorful boost.
Creative Variations
For added richness and texture, fold in crispy crumbled bacon or diced pancetta before baking. A pinch of red pepper flakes or a swirl of Dijon mustard can introduce just the right amount of heat and tang.
Swap the cheese combination for bolder flavors—try aged cheddar, Gruyère, or fontina. If you’re in the mood to experiment, substitute the Brussels sprouts with cauliflower or broccoli for an equally satisfying twist on the classic.
Frequently Asked Questions
Can I prepare this dish ahead of time and bake it later?
Yes, assemble the dish up to two days in advance, refrigerate, and bake just before serving.
How do I store leftovers, and how should I reheat them?
Store in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
Can I make this recipe without heavy cream?
You can substitute with half-and-half or a combination of milk and cream cheese, though the texture may be slightly lighter.
What’s the best way to keep the cheese sauce from separating?
Avoid overheating the sauce. Stir cheese in off the heat to keep it smooth.
Can I make this dish vegetarian-friendly without compromising flavor?
Absolutely—just ensure the Parmesan is vegetarian-friendly, or swap with a plant-based alternative.
Creamed Brussels sprouts bring together creamy richness, savory aromatics, and golden, melted cheese in a dish that’s both comforting and elegant. Whether served at a holiday table or alongside a simple roast chicken, this side dish is full of flavor, texture, and heartwarming appeal.
Ingredients
Kosher salt
2 lb. Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. unsalted butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tsp. chopped fresh thyme
1 tsp. freshly ground black pepper
1 cup heavy cream
1/2 cup sour cream
Pinch of freshly grated nutmeg
1/2 cup finely grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/4 cup thinly sliced fresh chives
Instructions
Preheat your oven to 375°F. In a large pot, bring water to a vigorous boil and season generously with kosher salt. Meanwhile, prepare a large bowl filled with ice water. Add the Brussels sprouts to the boiling water and blanch for about 2 minutes, just until their color turns vibrant green. Immediately transfer them to the ice bath to halt the cooking process. Let them chill for around 5 minutes, then drain thoroughly and arrange evenly in a 13″ x 9″ baking dish.
In a large skillet over medium-low heat, melt the butter until it begins to bubble slightly. Add the chopped shallots, garlic, thyme, and black pepper. Cook, stirring occasionally, for about 4 minutes or until the shallots soften and become fragrant.
Reduce the heat slightly and stir in the heavy cream, sour cream, a pinch of nutmeg, and about 2 teaspoons of kosher salt. Allow the mixture to gently warm through, then remove the skillet from heat. Add the grated Parmesan and half of the shredded mozzarella cheese, stirring continuously until the cheeses melt completely into a smooth, velvety sauce.
Pour the creamy cheese sauce over the blanched Brussels sprouts in the baking dish, tossing gently to ensure everything is well coated. Sprinkle the remaining 1/2 cup of mozzarella over the top to form a golden, bubbling crust as it bakes.
Place the dish uncovered in the oven and bake for 25 to 30 minutes, or until the mixture is bubbly and the top is golden brown. Remove from the oven and garnish with fresh chives just before serving.
Make Ahead Tip: You can assemble the entire dish up to two days in advance. Cover tightly with plastic wrap and store in the refrigerator. When ready to serve, uncover and bake as directed for a hassle-free, flavorful side.
Creamed Brussels Sprouts Recipe
Ingredients
- Kosher salt
- 2 lb. Brussels sprouts trimmed and halved lengthwise
- 2 Tbsp. unsalted butter
- 2 shallots finely chopped
- 2 cloves garlic finely chopped
- 1 tsp. chopped fresh thyme
- 1 tsp. freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- Pinch of freshly grated nutmeg
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1/4 cup thinly sliced fresh chives
Instructions
- Preheat your oven to 375°F. In a large pot, bring water to a vigorous boil and season generously with kosher salt. Meanwhile, prepare a large bowl filled with ice water. Add the Brussels sprouts to the boiling water and blanch for about 2 minutes, just until their color turns vibrant green. Immediately transfer them to the ice bath to halt the cooking process. Let them chill for around 5 minutes, then drain thoroughly and arrange evenly in a 13″ x 9″ baking dish.
- In a large skillet over medium-low heat, melt the butter until it begins to bubble slightly. Add the chopped shallots, garlic, thyme, and black pepper. Cook, stirring occasionally, for about 4 minutes or until the shallots soften and become fragrant.
- Reduce the heat slightly and stir in the heavy cream, sour cream, a pinch of nutmeg, and about 2 teaspoons of kosher salt. Allow the mixture to gently warm through, then remove the skillet from heat. Add the grated Parmesan and half of the shredded mozzarella cheese, stirring continuously until the cheeses melt completely into a smooth, velvety sauce.
- Pour the creamy cheese sauce over the blanched Brussels sprouts in the baking dish, tossing gently to ensure everything is well coated. Sprinkle the remaining 1/2 cup of mozzarella over the top to form a golden, bubbling crust as it bakes.
- Place the dish uncovered in the oven and bake for 25 to 30 minutes, or until the mixture is bubbly and the top is golden brown. Remove from the oven and garnish with fresh chives just before serving.
- Make Ahead Tip: You can assemble the entire dish up to two days in advance. Cover tightly with plastic wrap and store in the refrigerator. When ready to serve, uncover and bake as directed for a hassle-free, flavorful side.
