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Brussels sprouts used to get a bad rap, right? Now they're everyone’s favorite at big family meals. Forget all those shredded salads or trendy burnt ones. This super creamy version goes old school and brings that sweet, nutty Brussels flavor center stage. With butter, cream, and a layer of cheese, every bite turns soft and juicy. Even your pickiest friend might change their mind.
Craveable Creamy Brussels Sprouts
You’ll love how cozy these Brussels sprouts feel—and they’re a breeze to whip up. That smooth, thick sauce turns these little green guys into something really fancy. Lower in carbs too, so they’re a smart pick with everything from Thanksgiving turkey to your weeknight chicken. Best part? One pan means barely any dishes to do when you’re done. Win-win for any crowd.
Must-Have Ingredients
- Thyme Salt and Pepper: About a teaspoon of thyme plus however much salt and pepper you like. Feel free to use your favorite herbs here.
- Parmesan Cheese: 1/2 cup, freshly shredded. It brings out a savory, nutty kick.
- Sour Cream: 1/2 cup. Cuts through the richness with a little tang.
- Heavy Cream: 1 cup—look for the heavy whipping stuff, so the sauce turns out thick and silky.
- Butter: 2 tablespoons (unsalted’s best). It’s what makes everything delicious and smooth.
- Brussels Sprouts: 1 pound, cut into halves or quarters so they cook nice and even. Pick ones that look bright green and feel firm.
Dreamy Brussels Sprouts: How To Make Them
- Bake To Finish It Off
- Pour everything into a dish and let it bake at 375°F (about 190°C) until you see it bubbling and the top turns a little golden, 15–20 minutes.
- Add The Cheesy Cream
- Keep the burner low, mix in sour cream and heavy cream. Simmer until the sauce's thick—give it around 4–5 minutes. Toss in your cheese at the very end, away from heat, so it stays smooth.
- Cook Your Sprouts In Butter
- Throw the sprouts into hot butter in a skillet, and let them brown for a few minutes (around 5) until you see some color on them.
- Boil & Chill Your Sprouts
- Drop the sprouts in boiling water for 2–3 minutes, then quickly scoop them into a bowl of cold water. This keeps them looking bright and delicious.
Fun Mix-Ins And Variations
- Make It Main-Focused: Spoon all that creamy goodness over some pasta or baked potatoes for a filling meal.
- Add Tangy Dijon: A dab of Dijon mustard in the sauce makes things extra interesting and zippy.
- Herby Freshness: Sprinkle on some chopped parsley before serving for color and a fresh note.
- Try A Cheese Twist: Grammy Gruyere or tangy cheddar can swap in for Parmesan for a totally new taste.
- Crispy Bacon On Top: Crumbled bacon on your Brussels brings smoky crunch to each forkful.
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Common Questions
- → Can you say why the blanching matters?
Blanching keeps these guys bright and jump-starts the cooking, so they end up soft but not mushy. The ice water helps keep that color and stops them from getting overcooked.
- → How far ahead can you prep this?
You can put everything together a couple of days before, stash it in your fridge, and just bake when you want. Less stress for big meals!
- → What’s the deal with two cheeses?
Parmesan brings some sharpness and helps thicken everything, while mozzarella melts all stretchy on the top. You get the best of both worlds.
- → Any tips to tell when it's ready?
Check if the edges are bubbling and the top's browned just right. The sauce should be thick, not runny.
- → Can frozen Brussels sprouts work?
Fresh are ideal, but thawed frozen ones are fine if you’re in a hurry. Skip blanching with frozen!