Name: Creamed Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, fresh, trimmed, and halved; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Optional: a pinch of nutmeg or cayenne pepper

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Introduction

Indulge in the rich, luxurious flavor of Creamed Brussels Sprouts, where tender sprouts are enveloped in a creamy, garlicky sauce. This elegant side dish elevates any meal, making it perfect for both festive occasions and weeknight dinners. Simple to prepare yet impressive in taste, it’s sure to win over even the pickiest eaters.

A white bowl filled with a creamy green and white dish, showing several cut Brussels sprouts with golden-brown toasted tops scattered throughout. The Brussels sprouts appear cooked and soft, with a rich, bubbly white cheese or sauce enveloping them. The texture on top is slightly crusty and browned, with some areas more melted and smooth. The background features a white marbled surface, and the bowl is viewed from above, focusing on the warm, comforting layers of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, fresh, trimmed, and halved
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional: a pinch of nutmeg or cayenne pepper

Instructions

Step 1: Trim the Brussels sprouts by removing any yellow or damaged leaves and cutting off the tough stem ends. Slice each sprout in half to ensure even cooking.
Step 2: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 5 minutes until bright green and slightly tender. Drain and set aside. Alternatively, steam the sprouts until tender.
Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to enhance the sauce’s flavor.
Step 4: Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and combined. Season the sauce with salt, pepper, and optional nutmeg or cayenne pepper.
Step 5: Add the cooked Brussels sprouts to the cream sauce, gently stirring to coat evenly. Allow the mixture to heat through for 2–3 minutes so the flavors meld.
Step 6: Transfer the creamed Brussels sprouts to a serving dish. Garnish with additional Parmesan cheese or freshly cracked pepper if desired, then serve warm.

Tips & Variations

Use fresh Brussels sprouts for the best flavor and texture, and avoid overcooking to keep a slight bite.
Add crispy cooked bacon bits for a smoky, crunchy twist.
Try fresh herbs like thyme or parsley to brighten the dish.
For a vegan version, substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast.
Mix in other cheeses such as Gruyère or cheddar for an extra cheesy, creamy texture.
Add a pinch of red pepper flakes or cayenne for a spicy kick.

Storage

Store leftover Creamed Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to maintain creaminess. For longer storage, freeze the cooled dish in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven for 20-30 minutes or until warmed through.

How to Serve

A white bowl filled with creamy baked Brussels sprouts, each small green sprout topped with golden brown, slightly crispy edges and melted cheese. The cheese is lightly browned, bubbling, and covers the sprouts evenly, creating a smooth, creamy texture over the green and roasted brown tops. The bowl sits on a white marbled surface, and the overall look is warm and inviting, with a mix of creamy white and roasted green colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts?

Yes, frozen Brussels sprouts can be used. Just make sure to thaw and drain them well before adding to the cream sauce to prevent excess water from thinning the sauce.

What can I substitute for heavy cream?

You can substitute half-and-half, whole milk, or a dairy-free cream alternative like coconut cream. Keep in mind that the sauce may be less rich and creamy depending on the substitute.

Can I prepare this dish ahead of time?

Absolutely! Prepare the Brussels sprouts and cream sauce separately in advance, then combine and gently heat just before serving for best results.

What can I do with leftover Creamed Brussels Sprouts?

Leftovers can be added to soups, stirred into pasta dishes, or simply reheated and served as a tasty side dish with any meal.

How do I know when the dish is done?

The dish is ready when the Brussels sprouts are heated through and the cream sauce is bubbly and smooth, coating the sprouts evenly.