These creamy baked Brussels sprouts are a game-changer! With a rich cheese sauce and crunchy topping, they make veggies taste amazing. Say goodbye to boring greens!
I love how these sprouts turn out tender inside and crispy on top. It’s the perfect side dish that even the kids will ask for seconds. Trust me, they won’t resist this cheesy goodness!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key here! They should be firm and green. If you don’t have fresh ones, frozen can work in a pinch, just make sure to thaw and drain them well.
Heavy Cream: This adds richness to the dish. If you’re looking for a lighter option, you can substitute half-and-half or whole milk, but the texture will be less creamy.
Cheese: Parmesan gives a nice sharp flavor, and I love the stretchiness of mozzarella. If you’re dairy-free, try a plant-based cream and cheese alternative. Nutritional yeast can also add cheesy flavor.
Breadcrumbs: They add a satisfying crunch! If you don’t bread crumbs, crushed crackers or even some chopped nuts such as almonds or pecans can work well.
How Do I Cook the Brussels Sprouts Perfectly?
Cooking Brussels sprouts properly makes a big difference in flavor and texture. The initial step is parboiling them to get that tender inside.
- Boil salted water in a large pot.
- Add the halved Brussels sprouts and cook for about 5 minutes until they are just tender. You want them to be bright green!
- Drain the sprouts and let them sit while you prepare the cream sauce.
- This step helps to lock in their flavor and makes sure they’re not mushy after baking.
How to Make Creamy Baked Brussels Sprouts
Ingredients You’ll Need:
For the Main Dish:
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Optional Topping:
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil (if using breadcrumbs)
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and 25 minutes to cook, so expect a total of around 35 minutes from start to finish. It’s quick, easy, and perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when your Brussels sprouts are ready to bake!
2. Cook the Brussels Sprouts:
Bring a large pot of salted water to a boil. Once boiling, carefully add your halved Brussels sprouts and let them cook for about 5 minutes until just tender. This keeps them flavorful and ensures they won’t be mushy later. Drain them and set them aside.
3. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant — this will add tons of flavor! Then, pour in the heavy cream and bring it to a gentle simmer. Lower the heat and stir in the grated Parmesan and half of the shredded mozzarella cheese, mixing until it’s melted and smooth.
4. Season the Sauce:
Add the ground nutmeg, and season with salt and freshly ground black pepper to taste. Give it a good stir to blend everything well.
5. Combine and Prepare for Baking:
Next, take your cooked Brussels sprouts and gently mix them with the creamy cheese sauce until they’re all nicely coated. Transfer that delicious mixture into a baking dish.
6. Add the Crunchy Topping:
If you are using breadcrumbs, toss them with olive oil to make them crunchy. Sprinkle the breadcrumb mixture over the top of the Brussels sprouts. Then, finish by adding the remaining shredded mozzarella cheese on top for an extra cheesy finish.
7. Bake:
Place the baking dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the top is golden brown and bubbling with deliciousness!
8. Serve:
Once done, remove the dish from the oven and let it cool for a few minutes. This dish is best enjoyed warm, so scoop it onto your plate and savor every cheesy bite of these creamy baked Brussels sprouts!
Can I Use Frozen Brussels Sprouts?
Yes, you can use frozen Brussels sprouts! Just make sure to thaw and drain them well before cooking to prevent excess moisture in your dish. You might skip the parboiling step since they are pre-cooked.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk. Just be aware that the sauce may not be as thick and creamy but will still taste delicious!
Can I Prepare This Dish in Advance?
Absolutely! You can prepare the creamy sauce and combine it with the Brussels sprouts a day ahead. Just cover and refrigerate. Bake it just before serving, adding extra time if baking from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, gently warm in the oven or microwave until heated through, adding a splash of cream if the sauce has thickened too much.
