Easy Creamy Baked Brussels Sprouts
Easy Creamy Baked Brussels Sprouts is a simple dish that turns these little green veggies into a comforting, creamy side. The Brussels come out tender and slightly crispy on the…
By Ava
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Reading time: 5 min
Tip: save now, make later.
Easy Creamy Baked Brussels Sprouts is a simple dish that turns these little green veggies into a comforting, creamy side. The Brussels come out tender and slightly crispy on the edges, all coated in a smooth, cheesy sauce that makes them hard to resist. It’s a great way to enjoy Brussels sprouts even if you usually skip them.
I love making this when I want something quick but tasty. The best part is how the creaminess blends with the natural nuttiness of the Brussels, making each bite cozy and rich without being heavy. I usually sprinkle a little extra cheese on top before popping them in the oven to get that golden, bubbly finish that everyone loves.
To serve, I like pairing these baked Brussels sprouts with roasted chicken or a simple pasta dish. They add just the right amount of comfort without taking over the plate. Plus, they’re great warm or even as leftovers the next day, making them perfect for busy weeknights or casual gatherings.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts work best for tenderness and flavor. If fresh aren’t available, you can try frozen, but fresh gives the best roast and texture.
Heavy Cream: This makes the sauce creamy and rich. For a lighter option, use half-and-half or a mix of milk and cream cheese. Coconut cream works well for dairy-free.
Cheese: Mozzarella adds gooey meltiness, while Parmesan brings sharp flavor. You can swap mozzarella with fontina or provolone for similar stretchiness, and parmesan with Pecorino Romano or Asiago.
Garlic Powder and Italian Herbs: These add a subtle depth of flavor. Fresh garlic can replace the powder (about 1-2 cloves minced), and you can use fresh herbs if you prefer for a brighter taste.
How Do You Get Brussels Sprouts Tender But Not Soggy?
Cooking Brussels sprouts just right means balancing tenderness with a bit of crispness. Here’s how to do that:
- Toss sprouts evenly in olive oil and seasonings — this helps them roast rather than steam.
- Spread them in a single layer in the dish so air circulates and they brown nicely.
- Bake uncovered to let moisture evaporate, avoiding sogginess.
- Check for doneness at around 25 minutes; sprouts should be tender when pierced with a fork but still hold their shape.
I like to peek a few times while baking to make sure they’re roasting well. Crisp edges and a tender inside create the perfect bite every time.
Equipment You’ll Need
- Baking dish – a medium-sized one works well to spread the Brussels sprouts evenly for roasting.
- Mixing bowl – handy for tossing sprouts with oil and seasonings before baking.
- Measuring cups and spoons – to get the cream, cheese, and spices just right.
- Wooden or silicone spoon – perfect for stirring the cream sauce and mixing ingredients gently.
Flavor Variations & Add-Ins
- Add crispy cooked bacon or pancetta for a smoky, salty twist that pairs well with creamy cheese.
- Mix in chopped sun-dried tomatoes or roasted red peppers for a sweet and tangy pop of flavor.
- Swap mozzarella for Gruyère or sharp cheddar if you want a nuttier or bolder cheese taste.
- Stir in toasted walnuts or pine nuts just before serving for extra crunch and texture contrast.
How to Make Easy Creamy Baked Brussels Sprouts
Ingredients You’ll Need:
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25–30 minutes to bake, so you’ll have a delicious, creamy side dish ready in about 35–40 minutes total.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish so the Brussels sprouts don’t stick.
2. Toss Brussels Sprouts:
In a large bowl, mix the halved Brussels sprouts with olive oil, salt, and pepper. Make sure each sprout is well coated with the oil and seasonings.
3. Arrange in Baking Dish:
Spread the Brussels sprouts in a single layer in your prepared baking dish. This helps them cook evenly.
4. Make Cream Sauce:
In another bowl, whisk together the heavy cream, garlic powder, and dried Italian herbs until combined.
5. Combine and Add Cheese:
Pour the cream mixture over the Brussels sprouts, spreading it evenly. Sprinkle shredded mozzarella and Parmesan cheese over the top.
6. Bake to Perfection:
Bake uncovered for 25 to 30 minutes until the Brussels sprouts are tender, and the cheese is bubbly and golden brown on top.
7. Garnish and Serve:
Let it cool for a few minutes, then sprinkle fresh chopped parsley on top. Serve warm and enjoy your creamy, comforting Brussels sprouts!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw them completely and pat dry to remove excess moisture. This helps prevent the dish from becoming watery and ensures better roasting.
How Can I Make This Dish Dairy-Free?
Substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use a plant-based cheese or nutritional yeast for the cheesy flavor. The texture will be slightly different but still delicious!
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can assemble the dish up to the baking step and refrigerate it for a few hours. When ready, bake as directed, adding a few extra minutes if needed to warm through.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep the creamy sauce smooth.