Brussels sprouts have come a long way from being the dreaded vegetable on our plates to becoming a cherished Thanksgiving favorite. While shaved Brussels sprouts salads and charred roasted versions are trendy now this creamy recipe takes us back to basics. The combination of butter cream and cheese brings out the natural sweetness of Brussels sprouts keeping them tender and juicy enough to convert even the strongest skeptics.
Why Creamed Brussels Sprouts Are Irresistible
These Brussels sprouts offer pure comfort food satisfaction while being remarkably easy to prepare. The velvety cream sauce transforms these humble vegetables into an elegant side dish that feels truly special. Perfect for those watching their carbs this one-pan wonder complements everything from roasted chicken to holiday turkey. The easy cleanup is just a bonus to this crowd-pleasing recipe.
Essential Ingredients :
- Brussels Sprouts: 1 pound halved or quartered for even cooking. Look for firm bright green sprouts.
- Butter: 2 tablespoons unsalted. Adds a rich creamy base to the dish.
- Heavy Cream: 1 cup for a luscious and smooth sauce. Use heavy whipping cream to avoid curdling.
- Sour Cream: 1/2 cup providing a tangy balance to the richness.
- Parmesan Cheese: 1/2 cup freshly grated. Adds a nutty salty finish.
- Seasonings: 1 teaspoon of thyme salt and pepper to taste. Adjust herbs based on your preference.
Creamed Brussels Sprouts: Step-by-Step Guide
- Blanch the Brussels Sprouts
- Boil sprouts for 2-3 minutes then transfer to an ice bath. This step retains their bright green color and prevents overcooking.
- Sauté in Butter
- Heat butter in a skillet over medium heat. Add sprouts and cook until lightly browned about 5 minutes.
- Create the Cream Sauce
- Lower the heat and stir in heavy cream and sour cream. Cook until the sauce begins to thicken 4-5 minutes. Add Parmesan and stir off the heat to prevent separation.
- Bake Until Golden
- Transfer the mixture to a baking dish and bake at 375°F (190°C) for 15-20 minutes or until bubbly and lightly golden on top.
Variations and Creative Twists
- Add Crispy Bacon: Sprinkle crumbled crispy bacon over the Brussels sprouts for a smoky and savory twist.
- Cheese Swap: Replace Parmesan with rich Gruyere or sharp cheddar for a creamier and more robust flavor profile.
- Fresh Herbs: Toss in freshly chopped parsley to add a burst of freshness and a pop of color to the dish.
- Dijon Mustard: Mix in a small amount of Dijon mustard to the cream sauce for a hint of tangy complexity.
- Main Course Option: Use the versatile cream sauce over pasta or baked potatoes to transform this side dish into a hearty and satisfying main course.
Frequently Asked Questions
- Why blanch the sprouts first?
Blanching keeps them bright green and partly cooked, so they'll be perfectly tender when the casserole is done. Don't skip the ice bath - it stops the cooking.
- Can this be made ahead?
You can assemble it up to two days ahead and keep in the fridge. Just bake when ready to serve. Perfect for holiday planning.
- Why two kinds of cheese?
Parmesan adds sharp flavor and helps thicken the sauce, while mozzarella gives you that stretchy, melty top everyone loves.
- How do I know when it's done?
Look for bubbling around the edges and a golden brown top. The sauce should be thick and creamy, not watery.
- Can I use frozen Brussels sprouts?
Fresh work best here, but if using frozen, skip the blanching step and thaw them completely first.