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Brussels sprouts have traveled quite a journey from being those unwanted veggies on dinner plates to becoming a Thanksgiving must-have. While many folks now love thinly sliced salads or crispy roasted versions, this smooth and creamy approach goes back to the classics. Mixing butter, cream and cheese brings out their natural sweetness, keeping Brussels sprouts soft and moist enough to win over anyone who thinks they don't like them.
What Makes Creamy Brussels Sprouts So Tempting
These Brussels sprouts deliver pure comfort food vibes while being super simple to make. The smooth, rich sauce turns ordinary veggies into a fancy side that feels special. It's great for anyone cutting carbs, and this simple one-pan dish goes well with everything from your Sunday roast chicken to holiday meals. The quick cleanup afterward is just a nice extra perk to this family favorite.
Key Components
- Brussels Sprouts: 1 pound cut in half or quarters so they cook evenly. Go for firm ones with bright green color.
- Butter: 2 tablespoons unsalted. Creates a luxurious foundation for the dish.
- Heavy Cream: 1 cup for that silky smooth sauce. Better to use heavy whipping cream as it won't break apart.
- Sour Cream: 1/2 cup adding a nice zip against all the richness.
- Parmesan Cheese: 1/2 cup freshly grated. Brings a nutty, salty finish.
- Seasonings: 1 teaspoon of thyme plus salt and pepper as you like. Feel free to swap herbs based on what you enjoy.
Creamy Brussels Sprouts Made Simple
- Quick-Boil the Brussels Sprouts
- Cook sprouts for 2-3 minutes then drop them in ice water. This keeps their nice green color and stops them from getting mushy.
- Brown in Butter
- Warm butter in a pan over medium heat. Toss in sprouts and cook until they get some color, around 5 minutes.
- Whip Up the Sauce
- Turn down the heat and pour in heavy cream and sour cream. Let it bubble until it gets thicker, about 4-5 minutes. Mix in Parmesan off the heat so it doesn't clump up.
- Finish in the Oven
- Put everything in a baking dish and cook at 375°F (190°C) for 15-20 minutes until it's bubbling and the top turns slightly golden.
Fun Ways to Mix It Up
- Toss in Bacon: Add some crunchy bacon bits over your Brussels sprouts for a smoky, tasty upgrade.
- Try Different Cheese: Switch out Parmesan for Gruyere or sharp cheddar to get an even creamier, bolder taste.
- Add Fresh Herbs: Scatter some chopped parsley on top for freshness and to make the dish look prettier.
- Stir in Mustard: Add a bit of Dijon mustard to your cream sauce for an extra kick of flavor.
- Make it a Meal: Pour this same yummy cream sauce over pasta or baked potatoes to turn your side dish into a filling dinner option.
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Frequently Asked Questions
- → Why get the sprouts blanched?
Blanching keeps the green, helps soften them, and ensures they cook through during baking. Stopping the process with an ice bath is key.
- → Can I make it early?
Yes, put it together two days in advance and chill. Just bake right before serving. So helpful when planning big meals!
- → Why use two cheeses?
The Parmesan makes it nice and sharp while thickening the sauce. Mozzarella gives that beautiful stretchy topping everyone loves.
- → How do I know it's ready?
Watch for bubbly edges and a golden top. The sauce should be thick and creamy—not runny—when it’s all done.
- → Can I swap fresh for frozen?
Fresh is ideal, but frozen works too. Just skip blanching and make sure they’re thawed before using.