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Warm, bubbly, and full of flavor, these creamy Brussels sprouts are the ultimate holiday side dish. Tender sprouts are baked in a luscious cream sauce with fresh herbs and cheese until golden and irresistible. It’s comfort food with an elegant touch!
You’ll also love my Longhorn crispy Brussels sprouts, Parmesan Brussels sprouts, and Brussels Sprouts with bacon and balsamic.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
- Dietary Info: Vegetarian, gluten-free
- Method: Baked casserole
- Technique: Blanching Brussels sprouts, creamy cheese sauce, oven-baked finish
- Flavor & Texture: Rich, creamy, cheesy, with tender Brussels sprouts and a golden bubbly top
Why you’ll love this family favorite!
Do you know someone who’s not a fan of Brussels sprouts? Have them try this recipe! These creamy Brussels sprouts are comfort food with an elegant twist. The sprouts stay tender and never mushy, wrapped in a rich, herby creamy sauce that bubbles to golden perfection in the oven.
It’s the kind of side dish that feels special enough for Thanksgiving or Christmas dinner, but easy enough for any weeknight. Simple ingredients, cozy flavors, and guaranteed empty plates! Kids approve.
Serve with roasted Thanksgiving turkey or prime rib roast, accompanied by the best mashed potatoes, candied sweet potatoes, and a maple pecan pie.
Made With Amore,
Table of Contents
Ingredients for Creamed Sprouts
- Brussels sprouts – trimmed and halved for even cooking
- Butter – adds richness and depth to the sauce
- Shallots & garlic – the aromatic flavor base
- Fresh thyme & rosemary – earthy herbs that complement the creaminess
- Sea salt or Kosher salt & freshly ground black pepper – simple seasoning that makes everything shine
- Heavy cream – creates a velvety smooth sauce
- Cream cheese – makes the sauce extra creamy and tangy
- Fresh nutmeg – a pinch adds warmth and balance
- Parmesan cheese – nutty and salty, a perfect match for Brussels sprouts
- Mozzarella cheese – a melty and gooey topping for a bubbly finish
See the recipe card for exact quantities.
Substitutions and Variations
- Cheese swaps: Use Gruyère, Fontina, Gouda, or swiss cheese instead of mozzarella for deeper flavor. A delcious way to enjoy Brussels sprouts! Try my homemade au gratin potatoes or vegetables au gratin next time.
- Add protein: Crispy bacon, pancetta, or cooked sausage make it heartier.
- Breadcrumb topping: For extra crunch, top with buttery panko, Italian breadcrumbs, crushed crackers, or even fried onions.
- Frozen Brussels sprouts: Thaw, pat dry, and skip blanching before baking.
How To Make Creamed Brussels Sprouts
This is a step-by-step photo overview of this Brussels sprouts casserole recipe; the full instrcutions are in the recipe card below.
Step #1: Blanch the Brussels Sprouts: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the sprouts and cook until they are just bright green, about 2 minutes. Drain immediately and transfer to a 13×9-inch baking dish.
Step #2: Make the Cream Sauce: In a large skillet or pot over medium-low heat, melt the butter. Add shallots, garlic, thyme, rosemary, salt, and pepper.
Step #3: Saute, stirring occasionally, until shallots are softened, about 4 minutes. Stir in the heavy cream, cream cheese, and nutmeg. Simmer for a minute. Remove from heat. Add Parmesan and ½ cup mozzarella, stirring until melted and smooth.
Step #4: Assemble: Pour the cream mixture over the Brussels sprouts and gently toss to coat. Sprinkle evenly with the remaining 1 cup mozzarella.
Step #5: Bake uncovered until bubbly and golden on top, about 25–30 minutes.
Step #6: Remove from oven and sprinkle with extra herbs if desired. Serve warm.
Make Ahead Option: Creamed Brussels sprouts can be assembled (without baking) up to 2 days ahead. Cover tightly with plastic wrap and refrigerate. When ready to serve, uncover and bake as directed.
My Pro Tips
Recipe Tips
- Blanch, then bake: Blanching keeps the sprouts vibrant green and prevents them from turning soggy in the oven.
- Dry well after blanching: Excess water will thin the cream sauce—pat sprouts dry before adding to the casserole dish.
- Use full-fat dairy: Heavy cream and cream cheese give the best creamy, smooth texture without curdling.
- Shred cheese fresh: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly.
- Don’t overbake: Bake until bubbly and golden—about 25–30 minutes. Overbaking can make sprouts mushy and the sauce oily.
- Make ahead: Assemble up to 2 days in advance, refrigerate, and bake fresh for stress-free holidays.
FAQ’s
Use full-fat cream and cream cheese. Avoid boiling the sauce—keep the heat low and stir gently until smooth.
For this recipe, I do recommend it; blanching keeps the sprouts vibrant and prevents them from turning mushy or bitter when baked.
Make-Ahead, Storage, and Reheating
- Make Ahead: Assemble up to 2 days in advance. Cover tightly with plastic wrap and refrigerate. Bake uncovered as directed when ready to serve.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 325°F oven, covered with foil, until heated through. For a quicker option, reheat in the microwave in short bursts, stirring occasionally. Add a splash of cream if needed to bring back the sauce’s silky texture.
- Freezing: Not recommended—the cream sauce may separate when thawed.
More Delcious Recipes
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Creamy Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 ¼ cups heavy cream
- 4 ounces full-fat cream cheese
- Pinch grated nutmeg
- ½ cup Parmigiano or Parmesan cheese, finely grated
- 1 ½ cups mozzarella cheese, freshly shredded, divided
- Sea salt and freshly ground black pepper, to taste
Instructions
- Blanch the Brussels Sprouts: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until just bright green, about 2 minutes. Drain immediately and transfer to a 13×9-inch baking dish.
- Make the Cream Sauce: In a large skillet or pot over medium-low heat, melt the butter. Add shallots, garlic, thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until shallots are softened, about 4 minutes. Stir in the heavy cream, cream cheese, and nutmeg. Remove from heat. Add Parmesan and ½ cup mozzarella, stirring until melted and smooth.
- Assemble: Pour the cream mixture over the Brussels sprouts and gently toss to coat. Sprinkle evenly with the remaining 1 cup mozzarella.
- Bake: Bake uncovered until bubbly and golden on top, about 25–30 minutes. Remove from oven and sprinkle with extra herbs if desired. Serve warm.
- Make Ahead Option: Creamed Brussels sprouts can be assembled (without baking) up to 2 days ahead. Cover tightly with plastic wrap and refrigerate. When ready to serve, uncover and bake as directed.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 325°F oven, covered with foil, until heated through. For a quicker option, reheat in the microwave in short bursts, stirring occasionally. Add a splash of cream if needed to bring back the sauce’s silky texture.
- Freezing: Not recommended—the cream sauce may separate when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
