Creamy Baked Brussels Sprouts are a delicious way to enjoy these little green gems that might not always get the love they deserve. This dish brings together tender, roasted Brussels sprouts baked in a rich, creamy sauce that wraps each bite in smooth, cheesy goodness. The outside gets golden and slightly crispy, while the inside stays soft and full of flavor.
I love making this recipe when I want to turn Brussels sprouts into something everyone at the table is excited to eat. The creamy sauce makes them feel like a special treat, not just a simple side dish. I find that adding a bit of garlic or a sprinkle of parmesan on top before baking really kicks the flavor up and makes the kitchen smell amazing.
This dish is perfect for family dinners or holiday meals when you want to impress without spending hours in the kitchen. I like serving it alongside something simple like roasted chicken or baked potatoes. It’s one of those recipes that makes me feel like I’m sneaking in a healthy vegetable while serving up a creamy, comforting dish that everyone loves.
Key Ingredients & Substitutions for Creamy Baked Brussels Sprouts
Brussels Sprouts: Fresh sprouts are best for roasting. Look for firm, bright green ones with tight leaves. If you can’t find fresh, frozen sprouts can work—just thaw and dry them well before using.
Olive oil: I like using olive oil for a light, healthy touch. You can swap with avocado or sunflower oil if you want a milder flavor or higher smoke point.
Butter and Flour (Roux): Butter adds richness to the sauce, while flour thickens it. For a dairy-free option, use olive oil or vegan butter and a gluten-free flour blend.
Milk and Heavy Cream: Whole milk and cream make the sauce smooth and rich. If you want a lighter version, try half-and-half or just milk, though the sauce will be thinner. Plant-based milks like oat milk work too but avoid sweetened versions.
Cheese: Mozzarella provides gooey meltiness, and Parmesan adds sharp flavor. If needed, use cheddar or Monterey Jack for melt, and nutritional yeast can replace Parmesan for a vegan twist.
Thyme and Garlic: These build flavor depth. Fresh herbs bring brightness, but dried works fine too. Feel free to add a pinch of nutmeg to the sauce, which complements creamy dishes nicely.
How Do You Make the Creamy Sauce Without Lumps?
Getting a smooth, creamy sauce is key here. The trick is in how you combine the flour and the liquids to avoid lumps.
- Start by melting butter and sautéing garlic for flavor without browning too much.
- Whisk in flour and keep stirring. This forms the roux, which thickens the sauce. Cook it gently for 1-2 minutes to remove any raw flour taste.
- Slowly pour in milk and cream while whisking constantly. Adding liquids gradually helps keep lumps from forming.
- Keep whisking over medium heat until the mixture thickens and coats the back of a spoon.
- Once thickened, remove from heat before adding cheese to prevent it from becoming grainy.
Patience and constant whisking help make the sauce creamy and smooth, perfect for coating the roasted Brussels sprouts evenly.
Equipment You’ll Need
- Large baking sheet – perfect for roasting Brussels sprouts evenly and getting them crispy.
- Medium saucepan – you’ll make the creamy sauce here; choose one with a thick bottom to prevent burning.
- Whisk – essential for mixing the roux and sauce smoothly with no lumps.
- Large mixing bowl – to toss the roasted Brussels sprouts with the sauce evenly.
- Oven-safe baking dish – for baking the coated Brussels sprouts until bubbly and golden.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty crunch that pairs well with creamy sauce.
- Mix in caramelized onions to add sweetness and depth to balance the dish.
- Use Gruyère or sharp cheddar instead of mozzarella for a different cheesy flavor.
- Sprinkle toasted pine nuts or chopped walnuts on top before serving for extra texture and nuttiness.
How to Make Creamy Baked Brussels Sprouts
Ingredients You’ll Need:
- 1.5 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 45 minutes in total. Around 10 minutes to prep the Brussels sprouts and sauce, 20-25 minutes roasting the sprouts, and another 15-20 minutes baking everything together in the creamy cheese sauce. It’s a simple, cozy dish that comes together without rushing!
Step-by-Step Instructions:
1. Preheat and Prepare Brussels Sprouts:
Start by heating your oven to 400°F (200°C). Trim the Brussels sprouts by cutting off the ends and pulling off any yellow or damaged outer leaves. Then cut the sprouts in half so they’ll roast evenly.
2. Roast the Brussels Sprouts:
Place the halved sprouts in a big bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together so the sprouts get a nice, even coating. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway to get golden, caramelized edges and soft centers.
3. Make the Creamy Cheese Sauce:
While the Brussels sprouts roast, melt butter in a saucepan over medium heat. Add the minced garlic and cook about 1 minute, just until fragrant. Stir in the flour and keep stirring for 1-2 minutes to make a smooth paste called a roux.
Gradually whisk in the milk and cream slowly so no lumps form. Keep whisking as the sauce thickens over 4-5 minutes. Once thick and smooth, remove from heat and stir in mozzarella, Parmesan cheese, thyme, and a pinch of salt and pepper until the cheese melts smoothly.
4. Combine and Bake:
Transfer the roasted Brussels sprouts to a greased oven-safe baking dish. Pour the creamy cheese sauce evenly over the sprouts and toss gently to coat them well. Bake uncovered for 15-20 minutes until the top bubbles and turns golden brown.
5. Garnish and Serve:
Take the dish out of the oven. Sprinkle freshly chopped parsley on top for a little freshness and color. Serve the creamy baked Brussels sprouts warm as a comforting side dish everyone will love.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but make sure to thaw them completely and pat them dry before roasting. This helps prevent excess moisture and ensures they roast nicely instead of steaming.
Can I Make This Dish Ahead of Time?
Absolutely! You can roast the Brussels sprouts and prepare the sauce ahead, then combine and bake just before serving. Store the components separately in the fridge for up to 2 days, then bake as directed for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, stirring occasionally to keep the sauce creamy.
Can I Substitute the Cheese?
Yes! Mozzarella and Parmesan work great, but feel free to use Gruyère, sharp cheddar, or even a dairy-free cheese alternative to suit your taste or dietary needs.
