Creamy Brussels Sprouts Bake
Creamy Brussels Sprouts Bake
If you love Brussels sprouts and are looking for a new and delicious way to serve them, then you need to try this Creamy Brussels Sprouts Bake! It’s creamy, cheesy and so flavourful. So good alongside beef, ham or turkey.
About this recipe:
This is a creamy and cheesy bake with Brussels sprouts as the main star! The sprouts are first sautéed and simmered in broth before being baked with cream and cheese. The flavour of the dish can change depending on the type of cheese you use. Swiss cheese or a sharp cheddar will be very different from a mild cheese like mozzarella or havarti. Both delicious.
Beautiful Brussels Sprouts.
Brussels sprouts get such a bad rap, but honestly, they’re just so so good. And with cream and cheese?! Oh my, the yummiest. This will be my go-to Brussels sprouts holiday side dish…in fact, this year I’m pairing them with prime rib for Christmas Dinner.
Creamy Brussels Sprouts Bake Recipe Tips
- BRUSSELS SPROUTS: Use about 2 lbs fresh Brussels sprouts.
- CHEESE: You can use any type of shredded cheese: Havarti, Gouda, Cheddar, Swiss or any of your favourite cheeses. I usually use Gouda.
- CREAM: Half + half or whole milk works great.
- I DO NOT recommend making this ahead of time. It’s best served hot and fresh!
What to serve with these Creamy Brussels Sprouts:
Creamy Brussels Sprouts Bake
Ingredients
- 2 lbs Brussels sprouts washed and cut in half vertically
- 1 clove garlic minced
- 1 tbsp olive oil
- 2 tbsp butter
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 cup chicken broth
- 1 cup heavy cream See notes.
- 1 1/2 cups shredded white cheese (mozzarella, havarti, gouda or cheddar) (Save 1/2 cup for the top)
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat your oven to 350 degrees F.
- Clean and cut the Brussels sprouts into quarters. Set aside.2 lbs Brussels sprouts
- In a large skillet over medium-high heat, warm up about 1 tbsp olive oil plus 2 tbsp butter. Add the cut sprouts and minced garlic, season with salt and pepper then sauté for about 5 minutes.1 tbsp olive oil, 2 tbsp butter, 1 clove garlic, 2 lbs Brussels sprouts, 1/4 tsp salt, 1/8 tsp ground black pepper
- Add the chicken broth and sauté for about 5 more minutes. The broth should be gone.1/2 cup chicken broth
- Add the cooked Brussels sprouts to an oven safe baking dish.
- Pour on the 1 cup cream and stir in 1 cup of the shredded cheese and all of the parmesan. Add 1/2 more shredded cheese to the top.1 cup heavy cream, 1 1/2 cups shredded white cheese (mozzarella, havarti, gouda or cheddar), 1/4 cup shredded parmesan cheese
- Bake uncovered for 25 to 30 minutes. The dish should be bubbling and the cheese lightly golden brown.
- Let sit for 5 minutes then serve.
More yummy Brussels sprouts recipes to try!
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Vegetables, stuffings, casseroles and so much more!
Have a delicious day!
Made this for thanksgiving everyone loved it. My mom’s never tried brussel sprouts and she highly enjoyed. She wants me to make this again for Christmas. Thank you for sharing your recipe.
I’m so happy you enjoyed it!