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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.

Creamy Baked Brussels Sprouts

These creamy parmesan garlic Brussels sprouts with a touch of brandy make an excellent side dish!

Course Side Dish
Cuisine American
Keyword Brussels sprouts with cream sauce, creamy baked Brussels sprouts
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Natasha Bull


  • 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


  1. Preheat oven to 425F and move the rack to the middle position.
  2. 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. 
  3. Add the butter in (don't worry, it'll melt), along with the Brussels sprouts, and stir until the Brussels are coated. 
  4. 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.
  5. Serve immediately. 

Recipe Notes

  • I did not stir them halfway through cooking because I wanted some crisp/browned pieces. You can stir halfway thru if desired.