Creamy Baked Brussels Sprouts is our absolute favorite way to serve these green vegetables! The brussels sprouts are seared with shallots and garlic first and then baked to perfection in a rich, creamy parmesan sauce.
If you love brussels sprouts, don’t miss our Parmesan Roasted Brussels Sprouts and Garlic Brussels Sprouts.
The BEST Way To Serve Brussels Sprouts
Even the pickiest eater seated at the table will love Creamy Baked Brussels Sprouts. If you’ve been looking for a delicious way to sneak more green veggies on your plate without sacrificing flavor or satisfaction, you’ve found it! This recipe really is the best for one simple reason… How can you not love creamy parmesan sauce? Heavy cream, freshly grated parmesan cheese, Dijon mustard and more combine to make the decadent sauce downright delicious.
It’s no secret that I’m a big fan of brussels sprouts. I love them simply tossed in a salad, cooked with bacon, and roasted with parmesan cheese. As much as I absolutely adore all of those recipes, I think this creamy baked recipe might just reign supreme! The way that the brussels are seared with shallots and garlic before being baked in the most incredibly creamy parmesan sauce is just too comforting and satisfying to really compete with.
This side dish recipe is ideal for holiday gatherings. Surprise everyone on Thanksgiving or Christmas by presenting what might just be everyone’s new favorite holiday staple! With that being said, these creamy brussels are also perfect for serving all year round. You can plate them next to virtually any entree of your choice and they’ll compliment it so well. These brussels are so cheesy and delicious, even your kids will be requesting them over and over again!
Ingredients You’ll Need:
For the brussels sprouts:
- Olive Oil – This can be swapped with avocado oil if preferred.
- Brussels Sprouts – Be sure to peel off the outer leaves before you cut them into halves or quarters.
- Onion – A yellow onion is preferred, but a white onion works in a pinch.
- Garlic – Use fresh garlic, not pre-minced.
- Salt and Black Pepper
For the creamy parmesan sauce:
- Butter – Keep the sodium level low with unsalted butter.
- Flour – All-purpose flour is preferred, but you can swap it with a gluten free alternative if you need to.
- Broth – You can use either chicken or vegetable broth.
- Dijon Mustard – Do NOT replace this with regular yellow mustard.
- Heavy Whipping Cream – heavy whipping cream will provide the sauce with the best thick, creamy consistency. You can use half and half if needed but the sauce will be thinner.
- Parmesan Cheese – For the best results, make sure you freshly grate the cheese off the block yourself.
- Salt and Black Pepper
Step by Step Instructions
It’s important to prepare your ingredients before you can really get started. Remove the outer leaves of the brussels before you chop them into halves or quarters. Thinly slice the onions and mince the garlic. Measure everything else.
Preheat the oven to 400°F. Grease a baking dish. Preheat a pan over medium heat and add a splash of olive oil.
Sear the veggies.
Cook the onions for just a minute or two before adding the brussels sprouts to the pan. Sear the brussels until browned.
Stir in the garlic and let cook until fragrant. Remove all of the veggies from the pan and place them in the prepared baking dish.
Make the parmesan sauce.
Lower the heat to medium-low.
Melt the butter and sprinkle in the flour. Whisk continuously. Once it’s fully incorporated, slowly pour in the broth and cream while still whisking nice and slow.
Whisk in the Dijon mustard, parmesan, salt, and pepper. Once everything is melted and incorporated, remove the pan from the heat.
Pour the parmesan sauce over the brussels sprouts. Stir to coat evenly.
Sprinkle a little extra cheese on top and bake for 10-13 minutes.
Storing and Reheating
You can store your leftover creamy parmesan brussels sprouts in an airtight food storage container in the refrigerator. Properly stored, they will be good for about 3-4 days.
To reheat them, you will need to do it at a low heat or the sauce may separate. So if you are reheating in the microwave, do so in 30 second increments and make sure mix in between. On the stove top, reheat the brussels in a small pan over medium-low heat, stirring often, and just until heated all the way through.
You can prep the whole dish ahead of time right up to the baking step.
Sear the brussels and onions and then prepare the sauce. Mix the Brussels with the sauce in the baking dish you plan to use, but instead of baking, let it cook and cover it air-tight. Refrigerate for up to 24 hours and cook then next day.
Take the dish out of the refrigerator about 30 minutes before baking, add a little more parmesan cheese on top, and bake per recipe instructions.
Creamy Brussels Sprouts
- 1-2 tbsp olive oil
- 1 lb Brussels sprouts
- 1/2 yellow onion
- 3 garlic cloves
- salt to taste
- black pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1/3 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- 1 cup heavy whipping cream
- 1/2 cup fresh grated parmesan cheese
- 1/8-1/4 tsp black pepper to taste
- pinch salt to taste
- Prepare your ingredients first! Clean the outer dark and/or dry leaves off the brussels sprouts and cut off the bottom of the stem. Cut each brussels sprout in half or in quarters. Slice the onion thinly and smash and mince the garlic. Measure remaining ingredients.
- Preheat the oven to 400° and grease a 2 quart baking dish (or similar size).
- Preheat a cooking pan over medium heat and add some olive oil.
- Start cooking the onions for a minute or so and then add brussels sprouts. Let brussels sear until nicely browned. Toss/mix them once in a while but not too often to let them get a nice sear.
- Once seared, stir in the garlic, mix and let it cook for just a few seconds.
- Take everything out of the pan and into the prepared baking dish.
- Lower the heat under the pan for medium-low.
- Melt butter and sprinkle the flour over it while whisking constantly. Once incorporated, start SLOWLY pouring in the broth and then cream, while constantly but slowly whisking.
- Whisk in Dijon mustard, parmesan cheese, salt and pepper. Let everything melt and incorporate smoothly and take off heat.
- Pour the cheese sauce over the brussels sprouts in the baking dish and stir it together to coat the brussels evenly.
- Sprinkle a little more parmesan cheese over the top and bake for about 10-13 minutes.
I love this recipe!