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Brussels sprouts used to be the veggie everyone avoided but now they're loved at family gatherings. Forget just roasting or making a raw salad—this dreamy and rich dish takes things old-school. Melty cheese, butter, and cream make Brussels sprouts sweet and oh-so-juicy, so even folks who usually pass them up are sure to dig in.
Seriously Creamy Brussels Sprouts Everyone Loves
When you want something cozy that doesn't need a million steps, these Brussels sprouts hit the spot. That smooth, creamy sauce turns these little green veggies into a side that's hard to resist. They get along with everything from a weeknight roast chicken to turkey at a big family meal. Plus, if you're cutting carbs, they're a total win. Best of all, you only need one pan so clean-up is easy breezy.
Main Ingredients You’ll Want
- Parmesan Cheese: 1/2 cup, grated fresh for a punch of savory flavor.
- Butter: 2 tablespoons (unsalted), letting everything cook up nice and rich.
- Sour Cream: 1/2 cup, adds a gentle tang to balance out the rest.
- Brussels Sprouts: 1 pound, cut in half or quarters so they cook evenly. Pick bright green, tight ones.
- Heavy Cream: 1 cup, keeps the sauce silky. Heavy whipping cream works best so it doesn't separate.
- Seasonings: 1 teaspoon dried thyme, salt and pepper as you like. Change up the herbs if you want.
Ultimate Brussels Sprouts Cooking Walkthrough
- Bake at the Finish
- Pop the filled baking dish into a 375°F (190°C) oven for about 15-20 minutes. You'll know it's ready when it's bubbling and golden up top.
- Mix Up That Creamy Sauce
- Turn the heat down and blend in the sour cream and heavy cream. Let it bubble gently for 4-5 minutes, so it thickens up. Stir in the cheese after you take it off the heat, so it doesn't get grainy.
- Sear in Butter
- Melt butter in a pan over medium. Toss in those sprouts and cook till they're getting some color—about 5 minutes.
- Give Them a Quick Dip
- Boil the sprouts for a couple of minutes, then toss them in icy water. It keeps ’em bright and stops them from turning mushy.
Fun Ways to Make It Your Own
- Cheese Change: Try swapping Parmesan with sharp cheddar or creamy Gruyere for a totally new vibe.
- Mustard Kick: Stir in a little Dijon mustard for a fun tang in the sauce.
- Top With Herbs: Chop some fresh parsley and sprinkle it on for extra green and fresh taste.
- Bacon Crunch: Throw on some crisped-up bacon bits for another layer of flavor and crunch.
- Make It a Main: Pour that creamy mix over roasted potatoes or pasta and you've got yourself a whole meal.
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Frequently Asked Questions
- → Why should I blanch the sprouts?
Blanching gives them vibrant color and starts cooking them, so they come out tender after baking. Use cold water to stop them from overcooking.
- → Can it be prepped early?
Yep, you can put it all together up to 48 hours before and keep it cool in the fridge. Just pop it in the oven when you're ready to serve. Great for holidays!
- → Why use both Parmesan and mozzarella?
Parmesan thickens the sauce and adds a little bite, while mozzarella gives you that melty, stretchy goodness on top.
- → How do I know when it’s finished?
It’s ready when the edges are bubbling and the cheese on top turns a lovely golden shade. The sauce should stay thick and creamy, not thin.
- → Can I use frozen sprouts instead of fresh?
Fresh ones are ideal, but frozen works too. Just skip blanching and make sure they’re thawed before assembling.