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
Scale
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.
