Creamy Baked Brussels Sprouts That Will Wow Your Guests

Discover creamy baked Brussels sprouts that transform vegetables into a comforting side dish, perfect for gatherings and busy weeknights.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dish

1 pound Brussels Sprouts trimmed and halved
2 tablespoons Olive Oil for drizzling
to taste Salt
to taste Pepper
2 cloves Garlic minced

For the Cream Sauce

1 cup Heavy Cream can use dairy alternatives
1/2 cup Parmesan Cheese grated, plus more for topping

Optional Add-Ins

1/2 cup Crispy Bacon Bits
to taste Different Cheeses such as Cheddar or Gouda

Equipment

Oven
skillet
Baking dish
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grease your baking dish with olive oil or butter.
Rinse the Brussels sprouts under cold water, trim the ends, and slice them in half.
Drizzle olive oil over the halved Brussels sprouts and season with salt and pepper. Toss to coat.
In a skillet, heat olive oil over medium heat, then sauté minced garlic until fragrant (about 30 seconds).
Pour heavy cream into the skillet with garlic, add half the Parmesan cheese, and stir until well combined and slightly thickened.
Transfer seasoned Brussels sprouts to the baking dish, pour cream sauce over them, and sprinkle with remaining Parmesan cheese.
Bake for 25-30 minutes until bubbly and golden brown, then serve warm.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 90mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the unbaked dish for up to 2 months.

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