Introduction
Creamy Brussels Sprouts are the perfect way to turn a simple vegetable into a rich and comforting side dish that everyone enjoys. This recipe takes Brussels sprouts beyond basic roasting or steaming by coating them in a silky, flavorful cream sauce that enhances their natural sweetness. I often make this dish when I want something cozy and satisfying that still feels balanced and homemade. The first time I prepared it, I was surprised by how quickly the sprouts absorbed the sauce, becoming tender without losing their structure. Even those who usually avoid Brussels sprouts tend to go back for seconds. This recipe is ideal for weeknight dinners, holiday tables, or anytime you want a vegetable side that feels indulgent without being complicated. With minimal ingredients and straightforward steps, creamy Brussels sprouts deliver maximum flavor with very little effort.
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Creamy Brussels Sprouts (Rich, Comforting, and Easy Side Dish)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Brussels sprouts are tender roasted or sautéed sprouts tossed in a rich, savory cream sauce with garlic and cheese, making a comforting and flavorful side dish.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a pot of salted water to a boil and blanch Brussels sprouts for 5 minutes; drain well.
- Heat olive oil in a large skillet over medium heat.
- Add Brussels sprouts and sauté for 4–5 minutes until lightly golden.
- Add butter and garlic, cooking for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and nutmeg if using.
- Season with salt and black pepper.
- Simmer for 5–7 minutes until sauce thickens and coats the sprouts.
- Remove from heat, garnish with parsley, and serve warm.
Notes
- Do not overcook to keep sprouts tender, not mushy.
- Swap cream for half-and-half for a lighter version.
- Add crispy bacon or mushrooms for extra flavor.
- Best served immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: European
Why You’ll Love This Recipe
This recipe transforms Brussels sprouts into a creamy, savory dish that is comforting and versatile. It is easy to prepare, pairs well with many main courses, and has a smooth texture that balances the slight bitterness of the sprouts. It is also customizable and can be made ahead for convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brussels sprouts
Brussels sprouts are the star of this dish. When cooked properly, they become tender with a mild, slightly sweet flavor that pairs perfectly with cream.
Butter
Butter adds richness and depth, forming the base of the creamy sauce.
Garlic
Garlic brings aromatic warmth and enhances the overall savory profile.
Heavy cream
Heavy cream creates the smooth, luxurious texture that coats the Brussels sprouts evenly.
Parmesan cheese
Parmesan cheese adds sharpness and umami, balancing the richness of the cream.
Salt
Salt enhances the natural flavor of the sprouts and the sauce.
Black pepper
Black pepper adds gentle heat and contrast.
Directions
Begin by trimming the ends of the Brussels sprouts and cutting them in half. Bring a pot of salted water to a boil and blanch the Brussels sprouts for 5 to 6 minutes until just tender. Drain well and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
Pour in the heavy cream and bring it to a gentle simmer. Season with salt and black pepper, then stir in the grated parmesan cheese. Allow the sauce to simmer for 3 to 4 minutes until slightly thickened.
Add the cooked Brussels sprouts to the skillet and toss gently to coat them evenly in the sauce. Cook for an additional 2 to 3 minutes until everything is heated through. Remove from heat and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people as a side dish. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes. Total time is roughly 25 minutes.
Variations and Customizations
Creamy Brussels sprouts are easy to adapt to your taste. You can add cooked bacon bits or pancetta for extra savory flavor. A pinch of nutmeg adds warmth and pairs beautifully with cream-based sauces.
For a lighter version, substitute half of the heavy cream with milk. You can also add sautéed mushrooms or caramelized onions to deepen the flavor. If you enjoy a bit of heat, a pinch of red pepper flakes works well.
This dish pairs well with roasted meats, chicken, fish, or even as part of a vegetarian meal served with grains.
Nutrition and Dietary Info
The following nutrition information is approximate and based on one serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Protein | 7 g |
| Carbs | 12 g |
| Fat | 21 g |
| Saturated fat | 12 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 420 mg |
Expert Tips & Customizations
Do not overcook
Overcooking Brussels sprouts can make them mushy and bitter.
Blanch first
Blanching ensures even tenderness before adding the sauce.
Simmer gently
Avoid boiling the cream to prevent separation.
Use freshly grated cheese
Fresh parmesan melts better and improves texture.
Serve immediately
The sauce is best when freshly made.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in the microwave, stirring to maintain a smooth sauce.
FAQs
Can I use frozen Brussels sprouts?
Yes, thaw and drain them well before using.
Can I make this ahead of time?
Yes, reheat gently before serving.
Is this dish very rich?
It is creamy but balanced by the Brussels sprouts.
Can I add other vegetables?
Yes, broccoli or cauliflower work well.
Can I make it dairy-free?
Use plant-based butter and cream alternatives.
Why is my sauce too thick?
Add a splash of milk or cream to loosen it.
Can I bake this dish?
Yes, transfer to a baking dish and bake briefly.
What cheese works best?
Parmesan is ideal, but Gruyère also works.
Conclusion
Creamy Brussels Sprouts are a simple yet indulgent side dish that elevates an everyday vegetable into something special. With their tender texture and rich sauce, they pair effortlessly with a wide range of meals and are sure to become a repeat favorite on your table.
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