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People used to push Brussels sprouts to the edge of their plates, but now they're often the star at big family meals, especially in the fall. While folks love them shaved up in crunchy salads or roasted until crisp, this cozy dish dials it back to good old comfort food. Mixing in butter, cream, and cheese highlights their sweetness, keeping 'em juicy and soft—even picky eaters tend to come around after one bite.
Unbeatable Creamy Brussels Sprouts
You'll get total comfort vibes from these Brussels sprouts, and making them couldn't be simpler. That creamy sauce takes humble veggies and turns them into a fancy side that really stands out. If you're cutting back on carbs, this easy one-pan meal goes great with everything, from turkey to roasted chicken. As a bonus, cleanup is a breeze, especially when you’re making dinner for a bunch of people.
Key Things You'll Need
- Seasonings: A teaspoon of thyme plus salt and pepper. Switch up herbs to match what you like best.
- Parmesan Cheese: Half a cup, shredded right before using for a salty, nutty kick.
- Sour Cream: A half cup cuts the richness and adds a little tang.
- Heavy Cream: One cup—to make the sauce silky. Heavy whipping cream is best so nothing clumps.
- Butter: Two tablespoons, unsalted, melted to start things off creamy.
- Brussels Sprouts: One pound, chop 'em up into halves or quarters so they cook evenly. Choose ones that look bright and firm.
Succulent Brussels Sprouts: Easy Steps
- Bake 'Til Bubbly
- Scoop everything into a dish and pop it in the oven at 375°F (190°C) for fifteen to twenty minutes. You want the top bubbling and just turning golden.
- Finish the Cream Sauce
- Turn down to low, pour in the heavy cream and sour cream, then let it cook for about 4 or 5 minutes until it thickens. Stir in your Parmesan after turning off the heat, so it stays smooth.
- Sauté with Butter
- In a skillet, melt the butter over medium. Add your sprouts and cook, moving them around, for five minutes so they start to brown just a little.
- Start by Blanching
- Boil the sprouts in hot water for a few minutes, then move them to a big bowl with ice water. It helps them keep their green color and keeps them from getting mushy.
Try These Creative Mix-ins
- Main Meal Switch: Pour the creamy veggie mix over baked potatoes or toss it with pasta to make it a filling dinner.
- Dijon Kick: Stir in a smidge of Dijon mustard for a quick boost of flavor.
- Herb Finish: Top with some fresh parsley to brighten things up and make the dish look more colorful.
- Cheese Change: Try swapping in Gruyere or sharp cheddar instead of Parmesan for a bigger, richer flavor.
- Crispy Bacon: Crumble bacon on top for crunch and smoky flavor.
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Frequently Asked Questions
- → Why start by blanching the sprouts?
Blanching helps with color and texture, so they'll bake evenly. An ice bath is key to stopping the cooking process instantly.
- → Is it okay to make this in advance?
Yes! Assemble it a day or two early and chill in the fridge. Bake it fresh when you're ready to serve your guests.
- → Why use two cheeses?
Parmesan thickens the sauce and gives a bold taste, while mozzarella makes the topping gooey and delicious.
- → How do I know if it's ready?
Watch for a bubbly edge and nicely browned top. The cheese sauce should be creamy without any excess liquid.
- → Can I substitute frozen sprouts?
Fresh is ideal, but for frozen, skip blanching. Just thaw them fully before starting.