Creamy Baked Brussels Sprouts
Creamy Brussels sprouts is our absolute favorite way to serve these green vegetables! The brussels sprouts are sautéed with shallots and garlic first and then baked to perfection in a rich, creamy parmesan sauce.
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This brussels sprouts recipe really is the best for one simple reason… How can you not love creamy parmesan sauce? Heavy cream, freshly grated parmesan cheese, Dijon mustard and more combine to make the decadent sauce downright delicious.
It’s no secret that I’m a big fan of brussels sprouts. I love them simply tossed in a salad, cooked with bacon, and roasted with parmesan cheese. As much as I absolutely adore all of those recipes, I think this creamy brussels sprouts recipe might just reign supreme!
The way that the sprouts are sauteed with shallots and garlic before being baked in the most incredibly creamy parmesan sauce is just too comforting and satisfying to really compete with.
This side dish recipe is ideal for holiday gatherings and perfect to serve all year round. You can plate them next to virtually any main dish and they’ll compliment it so well. These brussels are so cheesy and delicious, even your kids will love them!
How To Make Creamy Brussels Sprouts
Prepare:
It’s important to prepare your ingredients before you can really get started. Remove the outer leaves of the brussels before you chop them into halves or quarters. Thinly slice the onions and mince the garlic. Measure everything else.
Preheat the oven to 400°F. Grease a baking dish. Preheat a pan over medium heat and add a splash of olive oil.
Sear the veggies:
Cook the onions for just a minute or two before adding the brussels sprouts to the pan. Sear the brussels until browned.
Stir in the garlic and let cook until fragrant. Remove all of the veggies from the pan and place them in the prepared baking dish.
Make the parmesan sauce:
Lower the heat to medium-low.
Melt the butter and sprinkle in the flour. Whisk continuously. Once it’s fully incorporated, slowly pour in the broth and cream while still whisking nice and slow.
Whisk in the Dijon mustard, parmesan, salt, and pepper. Once everything is melted and incorporated, remove the pan from the heat.
Bake:
Pour the parmesan sauce over the brussels sprouts. Stir to coat evenly.
Sprinkle a little extra cheese on top and bake for 10-13 minutes.
Storing and Reheating
Store your leftover creamy parmesan brussels sprouts in an airtight food storage container in the refrigerator. Properly stored, they will be good for about 3-4 days.
To reheat them, make sure to do it at a low heat or the sauce may separate. So if you are reheating in the microwave, do so in 30 second increments and make sure mix in between.
On the stove top, reheat the brussels in a small pan over medium-low heat, stirring often, and just until heated all the way through.
Making Ahead
You can prep the whole dish ahead of time right up to the baking step.
Sear the brussels and onions and then prepare the sauce. Mix the Brussels with the sauce in the baking dish you plan to use, but instead of baking, let it cool and cover it air-tight. Refrigerate for up to 24 hours and cook then next day.
Take the dish out of the refrigerator about 30 minutes before baking, add a little more parmesan cheese on top, and bake per recipe instructions.
More Brussels Sprouts Recipes To Try
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Creamy Brussels Sprouts Recipe
Ingredients
- 1-2 tbsp olive oil
- 1 lb Brussels sprouts
- 1/2 yellow onion
- 3 garlic cloves
- salt to taste
- black pepper to taste
Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour*
- 1/3 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- 1 cup heavy whipping cream
- 1/2 cup fresh grated parmesan cheese
- 1/8-1/4 tsp black pepper to taste
- pinch salt to taste
Instructions
- Prepare your ingredients first! Clean the outer dark and/or dry leaves off the brussels sprouts and cut off the bottom of the stem. Cut each brussels sprout in half or in quarters. Slice the onion thinly and smash and mince the garlic. Measure remaining ingredients.
- Preheat the oven to 400°F and grease a 2 quart baking dish (or similar size).
- Preheat a cooking pan over medium heat and add some olive oil.
- Start cooking the onions for a minute or so and then add brussels sprouts. Let brussels sear until nicely browned. Toss/mix them once in a while but not too often to let them get a nice sear.
- Once seared, stir in the garlic, mix and let it cook for just a few seconds.
- Take everything out of the pan and into the prepared baking dish.
- Lower the heat under the pan for medium-low.
- Melt butter and sprinkle the flour over it while whisking constantly. Once incorporated, start SLOWLY pouring in the broth and then cream, while constantly but slowly whisking.
- Whisk in Dijon mustard, parmesan cheese, salt and pepper. Let everything melt and incorporate smoothly and take off heat.
- Pour the cheese sauce over the brussels sprouts in the baking dish and stir it together to coat the brussels evenly.
- Sprinkle a little more parmesan cheese over the top and bake for about 10-13 minutes.
Video
Notes
- *Gluten free note: to make this recipe gluten free, simply substitute regular flour with a 1:1 gluten free all purpose flour. (It’s best not to use almond flour or coconut flour, results will not be the same.)
- Heavy whipping cream: heavy whipping cream provides the best rich and creamy texture to sauces, so I always recommend using it. If you are in a pinch, you can use half and half but note that it won’t be quite as thick and creamy. If you wish to make the sauce thicket, you can add another 1/2 tbsp or less of flour.
- Parmesan cheese: Use freshly grated parmesan cheese for the best flavor and consistency. Freshly grated parmesan cheese will also melt much smoother.
Nutrition
Originally published on Will Cook For Smiles in December 2022.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love this recipe!