If you’ve been looking for a side dish that’s both comforting and packed with flavor, this Creamy Baked Brussels Sprouts with Parmesan and Mozzarella Recipe is an absolute winner. Imagine tender, caramelized Brussels sprouts lounging in a luscious, garlicky cream sauce, enriched with the nutty tang of Parmesan and the melty goodness of mozzarella cheese—baked to bubbly perfection. It’s not only a fantastic way to enjoy this often-misunderstood vegetable but also a crowd-pleaser that’s as elegant as it is easy to prepare. Whether it’s a weeknight dinner upgrade or a festive holiday addition, this dish will quickly become your go-to for cozy, cheesy satisfaction.
Ingredients You’ll Need
Simple ingredients come together here to create layers of flavors and textures that are truly irresistible. Each component, from the fresh Brussels sprouts to the rich cheeses and fragrant garlic, plays a vital role in making this dish shine brilliantly.
- Brussels sprouts: Fresh and trimmed, halved to ensure even roasting and maximum caramelization.
- Olive oil: Adds a subtle fruitiness and helps the sprouts crisp up nicely.
- Salt and black pepper: Simple seasoning essentials that elevate every bite.
- Unsalted butter: Provides a creamy richness and carries the garlic flavor beautifully.
- Garlic cloves: Minced to release aromatic warmth that permeates the cream sauce.
- Heavy cream: The luscious base for the sauce, ensuring every sprout is enveloped in decadence.
- Dijon mustard: Adds a subtle tang that balances the richness without overwhelming.
- Crushed red pepper flakes: Optional, but a pinch gives a lovely gentle heat kick.
- Parmesan cheese: Grated fresh for nutty, savory depth that crisps up beautifully when baked.
- Mozzarella cheese: Shredded for that irresistible melty, gooey texture.
- Breadcrumbs: Optional topping that brings a delightful crunch contrast.
How to Make Creamy Baked Brussels Sprouts with Parmesan and Mozzarella Recipe
Step 1: Prepare and Roast the Brussels Sprouts
Start by preheating your oven to 400°F (200°C). Toss your halved Brussels sprouts in olive oil, salt, and pepper—this simple seasoning ensures the natural flavors shine through while creating a crispy, caramelized exterior. Spread them evenly in a greased 9×13-inch baking dish to guarantee even cooking and roasting.
Step 2: Make the Creamy Garlic Sauce
While the sprouts get cozy in the oven, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté just until fragrant, about one minute—you want to release its aroma without burning it. Then stir in the heavy cream, Dijon mustard, and crushed red pepper flakes if you like that subtle hint of heat. Let the mixture simmer gently for 2–3 minutes until it thickens slightly; this creamy sauce is the heart of the recipe.
Step 3: Combine and Layer the Dish
Pour your luscious cream sauce over the partially roasted Brussels sprouts, ensuring each piece is generously coated. Next, sprinkle the grated Parmesan and shredded mozzarella evenly over the top for that dreamy cheese pull. If you’re opting for extra texture, top with breadcrumbs—it adds a perfect crunch to contrast the creamy base.
Step 4: Bake to Golden Perfection
Pop your assembled dish back in the oven for about 25–30 minutes. You’re looking for tender sprouts, bubbling creamy sauce, and a golden, slightly crispy cheese crust. When the top achieves that irresistible inviting color, it’s ready to come out and cool just briefly before serving.
How to Serve Creamy Baked Brussels Sprouts with Parmesan and Mozzarella Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of fresh color and a subtle herbal lift, brightening the dish’s rich creaminess. For a bit of zest, a light dusting of lemon zest can work wonders, cutting through the luxurious cheese layers with vibrant brightness.
Side Dishes
This creamy baked Brussels sprouts dish is a superb companion to roasted chicken, grilled steaks, or even a hearty pasta. It also shines beautifully alongside mashed potatoes or a light quinoa pilaf, balancing richness with wholesome, earthy elements.
Creative Ways to Present
Want to impress guests? Serve this as individual portions in small ramekins or bake right in a cast-iron skillet for a rustic, charming presentation. For a twist, drizzle a touch of balsamic glaze on top just before serving for a sweet and tangy finish that elevates every bite.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish keeps beautifully, but the texture of the Brussels sprouts and the breadcrumb topping will be best on day one.
Freezing
You can freeze the creamy baked Brussels sprouts by placing them in a freezer-safe container for up to 2 months. Bear in mind that the texture might slightly soften after freezing, especially in the cheese sauce, but the flavors remain wonderfully intact.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes, uncovered, to revive that crispy top and warm the creamy base evenly. Avoid microwaving if you want to maintain the best texture and flavor experience.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are ideal for roasting to get that perfect caramelized texture, you can use frozen ones if necessary. Just make sure to thaw and drain them well to avoid excess moisture, which can make the dish soggy.
Is there a way to make this dish vegan?
Absolutely! Substitute the heavy cream with coconut cream or a plant-based alternative and use vegan cheese varieties instead of Parmesan and mozzarella. Olive oil or vegan butter can replace the unsalted butter to keep the richness intact.
Can I skip the breadcrumbs topping?
Yes! The breadcrumbs add a lovely crunch, but the dish is equally delicious without them. If you prefer a gluten-free version, simply omit the breadcrumbs or swap in gluten-free options.
What can I add for extra flavor?
For an added smoky note, stirring in cooked, crispy bacon or pancetta before baking gives wonderful depth. You can also sprinkle some toasted pine nuts or walnuts on top for crunch and nuttiness.
How do I know when the Brussels sprouts are perfectly cooked?
They should be tender but not mushy, easily pierced with a fork, and beautifully browned around the edges. The cheese on top should be bubbly and golden for the ideal finish.
Final Thoughts
This Creamy Baked Brussels Sprouts with Parmesan and Mozzarella Recipe is a game changer for anyone who’s ever hesitated to cook Brussels sprouts or wanted to elevate a simple side dish. It strikes the perfect balance between cozy comfort and knockout flavor, impressing family and friends alike. Give this recipe a try—you might just find it becomes your new favorite way to enjoy Brussels sprouts year-round.
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Creamy Baked Brussels Sprouts with Parmesan and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy baked Brussels sprouts recipe is a deliciously comforting side dish featuring tender Brussels sprouts enveloped in a rich, garlicky cream sauce, topped with melted Parmesan and mozzarella cheeses and optionally a crunchy breadcrumb topping. Perfect for holiday meals or any dinner where you want to impress with a cheesy vegetable bake.
Ingredients
Vegetables
- 1 ½ pounds Brussels sprouts, trimmed and halved
Seasonings and Oils
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
Dairy
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- ½ teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Toppings
- ¼ cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it hot and ready for baking the Brussels sprouts.
- Prepare the Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Then spread them out in a greased 9×13-inch baking dish in a single layer.
- Make the cream sauce: Heat a small saucepan over medium heat. Melt the unsalted butter, then add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the heavy cream, Dijon mustard, and crushed red pepper flakes if using. Let the mixture simmer gently for 2–3 minutes, stirring occasionally, then remove from heat.
- Combine and top: Pour the warm cream sauce evenly over the Brussels sprouts in the baking dish. Sprinkle the grated Parmesan cheese and shredded mozzarella evenly on top. If you prefer a crunchy topping, sprinkle the breadcrumbs over the cheese layer.
- Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the Brussels sprouts are tender and the top is golden brown and bubbly.
- Cool and serve: Remove from the oven and let the dish cool slightly before serving to enjoy the creamy, cheesy flavors at their best.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness and calories.
- Add cooked bacon or pancetta before baking to introduce a smoky flavor contrast.
- Ensure Brussels sprouts are spread out evenly for uniform cooking and browning.
- You can omit the breadcrumbs for a less crunchy topping or for gluten-free adaptation.
