These creamy baked Brussels sprouts with garlic, parmesan, and a touch of brandy make an easy and decadent side dish that's tasty enough for a special occasion.
These Brussels sprouts with a cream sauce make me happy. Yeah, in no way is this dish healthy, but this is one you want to pull out when you want something rich and luxurious. It would make a great easy holiday side dish, for example. Or are you looking for dinner party side dishes? Look no further.
This is the perfect accompaniment to any kind of roast. Or do as I did and eat them for lunch by themselves the next day. Yeah, as a food blogger I sometimes have an oddball (but tasty) assortment of leftovers. 😛
This dish is sort of like a creamy Brussels sprouts gratin.
I made it really easy, though, and there's no messing around with multiple pots, pans, or dishes. You throw it all into an 8x8 baking dish and wait for the oven to do its magic.
I added the brandy because I love a creamy brandy sauce. It gives it a nice je ne sais quoi... that extra special touch that makes dishes like these so good. I didn't test it without the brandy, but if you don't drink and/or want to leave it out for whatever reason, I think that would probably be fine. You might want to make cooking time a touch shorter, but other than that, it shouldn't be a problem.
Brussels sprouts in pretty much any form are wonderful, but creamed Brussels sprouts definitely take the mini cabbages to the next level. 😉
A couple quick notes on cooking these creamy Brussels sprouts:
When I made these, I didn't stir them at all while cooking. I wanted some of the Brussels sprouts and cheese to crisp up/brown a little. It's fine to stir them halfway through cooking if you're worried about them burning or you want more even color.
I cooked them to tender-crisp. I didn't want them mushy, but I also didn't want them to be too crisp. If you're particularly worried about over-cooking them, I would do a taste test at around the 25 minute mark, especially if your oven runs hot. I ended up roasting mine for about 35 minutes.
Love Brussles sprouts? You may also like my maple pecan Brussels sprouts recipe, this Brussels sprouts gratin, or my bacon and Brussels sprouts.
I hope you enjoy these creamy roasted Brussels sprouts.
Let me know below if you make them!
Creamy Baked Brussels Sprouts
Ingredients
- 2 dozen Brussels sprouts trimmed and cut into halves
- 1 cup heavy/whipping cream
- 1/4 cup brandy
- 1 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 2 tablespoons butter cut into small pieces
Instructions
- Preheat oven to 425F and move the rack to the middle position.
- Add the cream, brandy, parmesan, garlic powder, and some salt & pepper to an 8x8 baking dish. Give it a good stir so the garlic powder dissolves properly.
- Add the butter in (don't worry, it'll melt), along with the Brussels sprouts, and stir until the Brussels are coated.
- Bake for 30-35 minutes, or until the Brussels sprouts are cooked to your desired tenderness. I cooked mine for 35 minutes and they were tender-crisp (but not too crisp). Check after around 25 minutes if you're particularly worried about over-cooking them.
- Serve immediately.
Notes
- I did not stir them halfway through cooking because I wanted some crisp/browned pieces. You can stir halfway thru if desired.
Kim says
Can you add bacon to the recipe
Natasha says
Sure! That would be delicious. I'd fry it then drain it on a paper towel prior to adding it in.
Yvonne says
Made this tonight, with pan seared tilapia. It was soooo good. The only disappointing part is there are no leftovers for lunch tomorrow!
Natasha says
I am so happy to hear that, Yvonne!! 🙂 Thanks for leaving a comment.
Kerry says
Any substitute recs for the brandy?
Natasha says
Hi Kerry, I'd just leave it out. I am not sure anything can really substitute it. Hope you enjoy the recipe!
kaylen says
Natasha, girl this looks so dang good!!!! yummy!
Natasha says
Thanks, Kaylen! 🙂
Jennifer Farley says
I love brussels sprouts!!! What a great preparation.
Natasha says
Thanks so much, Jennifer!
Matt Robinson says
This would make for such a great Thanksgiving side!
Natasha says
Thanks, Matt!! Definitely. 🙂
Leigh Ann says
These look amazing and I am willing to bet even my non-loving brussel sprouts hubby would devour this recipe!
Natasha says
That's what I'm counting on! 😉 Thanks, Leigh Ann!
Mary Ann | The Beach House Kitchen says
every Thanksgiving I look to add one new vegetable side dish...this is it!! Looks amazing Natasha!
Natasha says
Aww thank you! I hope everyone around the table loves it. 🙂
Natasha's Sister says
Are you making these for Thanksgiving?
Natasha says
No.
Hillary says
Thank you so much for this amazingly simple and delicious preparation!!! I made it w/o the Brandy...added a quick grate of nutmeg and some white pepper. I managed to burn the tops and dry out some of the sauce because my oven runs too hot. I rescued it with a few splashes of clear chicken broth, a good stir, and back to the now off oven for a few minutes. It actually turned out very well and still had some caramelization. Next time, though, I'm adding the Brandy and slightly decreasing my oven temp...such a great dish. Can't wait to make it again...the right way. Thank you!
Natasha says
You are very welcome, Hillary! Thanks for your sweet comment.
Patricia @Sweet and Strong says
Oh YUM! I love brussels sprouts and had a dish similar to this at a restaurant I've been wanting to try to recreate at home.
Natasha says
Thank you!! Let me know if you make them. 😊