Creamy Brussels Sprouts

5 from 2 votes

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, Parmesan, and mozzarella until golden and irresistible. It’s comfort food with an elegant touch!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, creamy brussels sprouts, Thanksgiving

Servings: servings

Author: Elena Davis

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 13x9-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.

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