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Brussels sprouts aren't the dreaded veggie they used to be—they're now a top pick at holiday tables. Sure, shaved salads and roasted versions are everywhere, but whipping them up in a creamy sauce is pure comfort. With butter, cream, and cheese in the mix, these veggies turn out sweet and juicy. Even folks who think they hate Brussels sprouts usually end up loving them.
Dreamy Creamed Brussels Sprouts Everyone Wants
These Brussels sprouts totally hit the spot when you're craving something warm and satisfying. You just need one pan and a few steps, and they turn out super tender in a silky sauce. They're a win for anybody keeping carbs in check, and they pair great with chicken or turkey. Plus, you won't be stuck with a pile of dishes after.
What You'll Need
- Seasonings: Toss in a teaspoon of thyme along with salt and pepper for more flavor. Feel free to play with your favorite herbs.
- Parmesan Cheese: Half a cup, freshly grated so it melts in and gives a salty kick.
- Sour Cream: Half a cup for that perfect creamy tang.
- Heavy Cream: One cup heavy whipping cream makes your sauce extra smooth and keeps it from breaking.
- Butter: Two tablespoons of unsalted butter sets up the velvety sauce base.
- Brussels Sprouts: One pound, either halved or quartered to cook evenly. Go for firm sprouts with bright green leaves.
Step-by-Step Creamed Brussels Sprouts
- Bake To Bubbly Perfection
- Spoon it all into an oven dish, then slide it into a 375°F (190°C) oven for 15 to 20 minutes. You're after edges that are bubbling and a top turning golden.
- Thicken That Cream Sauce
- Next, turn the heat down. Add sour cream and heavy cream, stirring gently. Cook about 4-5 minutes so it thickens. Take it off the heat, sprinkle in Parmesan, and stir so it stays smooth.
- Get a Good Sear
- Once you've melted the butter in your skillet over medium, toss in the sprouts. Let them brown for around five minutes—they should get a nice little crust.
- Start By Blanching
- Drop those sprouts in boiling water for a couple of minutes. Dump them in a bowl of ice water so they keep their color and don't turn mushy.
Fun Ideas to Mix Things Up
- Main Course Twist: Pour the creamy mix over baked spuds or a big bowl of pasta and call it dinner.
- Dijon Kick: Swirl just a bit of Dijon mustard into your sauce if you want a subtle punch.
- Fresh Parsley Finish: Sprinkle chopped parsley on at the end for a bright hit of green and a fresh taste.
- Cheesy Remix: Swap out the Parmesan with Gruyere or sharp cheddar if you want things extra gooey and bold.
- Crispy Bacon: Crumble bacon on top for a smoky, salty twist that's tough to beat.
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Frequently Asked Questions
- → Why blanch the sprouts first?
If you don’t blanch them first, they can get mushy instead of just-tender. That quick ice bath is what keeps them looking green and fresh, too.
- → Can this be made ahead?
Yep, just put it together up to two days before and stash it in the fridge. Bake right before dinner for less hassle.
- → Why two kinds of cheese?
Parmesan gives that big flavor boost and helps make the sauce thick, while mozzarella melts on top for that gooey stretch everyone digs.
- → How do I know when it's done?
Watch for bubbles at the edges and a toasty top. You want the sauce creamy—not runny—and lots of browning on top.
- → Can I use frozen Brussels sprouts?
Fresh ones turn out best, but you can swap in frozen. Just thaw totally and skip the blanch and ice bath part.