I roast the sprouts till the edges turn crisp and sweet then bathe them in a light cream sauce. This cozy side fits easy brussel sprout recipes and healthy brussel sprout recipes fans. Think baked brussel sprout recipes with a wink to vegan brussel sprout recipes and grilled brussel sprout recipes. Perfect for christmas brussel sprout recipes on a busy night.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Brussels Sprouts Bake Recipe
- 3) Ingredients for Creamy Brussels Sprouts Bake
- 4) How to Make Creamy Brussels Sprouts Bake
- 5) Tips for Making Creamy Brussels Sprouts Bake
- 6) Making Creamy Brussels Sprouts Bake Ahead of Time
- 7) Storing Leftover Creamy Brussels Sprouts Bake
- 8) Try these side dishes next
- 9) Creamy Brussels Sprouts Bake
- 10) Nutrition
1) Key Takeaways
I cook for real life and I keep things simple. I love brussel sprout recipes for busy nights and I trust brussel sprout recipes when guests walk in hungry. This bake tastes cozy and bright. I wrote it as Nancy for Nancy Cooks at https://www.nancycooks.com.
The sprouts turn tender and the tops go crisp. A soft cream hugs each leaf. Garlic lifts the flavor and a shy hit of nutmeg adds warmth. Parmesan lands with a nutty finish and mozzarella melts smooth.
You get a side that stands proud on a weeknight table. You get a dish that fits a holiday plate. You can swap bacon with toasted nuts and keep the spirit the same. I test this often and I trust the method.
2) Easy Creamy Brussels Sprouts Bake Recipe
I keep prep short and neat. A quick blanch sets the brussels sprouts. I pull them when the color pops and the bite stays firm. This method fits recipes for brussel sprouts that favor clean steps.
The sauce starts in one pan. Butter meets flour and milk follows. The mix turns smooth and thick with soft patience and a steady whisk. Cream cheese melts in and gives a gentle body.
Parmesan brings salt and depth. Mozzarella gives stretch. The pan slides into heat and the top turns gold. The result reads as creamy brussels sprouts bake that suits a side dish plan.
3) Ingredients for Creamy Brussels Sprouts Bake
Brussels sprouts trimmed and halved for even cooking and a tender bite
Olive oil for a light sear and a clean finish
Onion finely chopped for sweet base notes
Garlic minced for sharp aroma and lift
Butter for the roux that anchors the sauce
All purpose flour whisked into butter for a smooth body
Milk or half and half poured in for a soft creamy texture
Cream cheese softened so it melts without lumps
Parmesan freshly grated for nutty salt
Mozzarella shredded for gentle pull
Kosher salt to wake the flavors
Black pepper for a mild bite
Ground nutmeg a small pinch for warmth
Cooked chopped bacon optional for a smoky edge
Panko crumbs optional for a light crunch on top
brussels sprouts carry a clean sweetness. Simple pantry items help that shine. This list stays lean and friendly.
4) How to Make Creamy Brussels Sprouts Bake
step 1 Heat the oven to 400 F. Salt a pot of water. Blanch the sprouts for two minutes. Drain and pat dry so the sauce clings.
step 2 Set a skillet over medium heat. Add oil then onion. Cook till soft. Stir in garlic and cook one minute so it smells bright.
step 3 Melt butter in the skillet. Sprinkle flour. Whisk till smooth and pale. Stream in milk and whisk till the sauce coats a spoon.
step 4 Lower the heat. Add cream cheese and whisk till smooth. Season with salt pepper and nutmeg. Stir in half the parmesan.
step 5 Fold in the sprouts and any bacon. Move the mix to a greased dish. Top with mozzarella the rest of the parmesan and panko.
step 6 Bake for twenty minutes till the edges bubble and the top turns gold. Rest five minutes. Serve warm with roast chicken or fish.
This pan method fits brussel sprout recipes that lean simple and strong. I keep cleanup light so weeknights feel calm.
5) Tips for Making Creamy Brussels Sprouts Bake
Dry sprouts after the blanch. Water fights the sauce. A quick pat with a towel helps the cream hold.
Grate parmesan fresh. The flavor jumps and the melt feels clean. Use a light hand with salt since the cheese adds plenty.
For meat free nights use toasted almonds or sunflower seeds. These swaps keep crunch and fit brussel sprout recipe ideas. The dish stays rich yet balanced.
6) Making Creamy Brussels Sprouts Bake Ahead of Time
I split the steps when time runs tight. I blanch and chill the sprouts. I make the sauce and hold it in a jar. This flow suits brussel sprout dishes that serve a easy weeknight veggie side plan.
When dinner nears I warm the sauce with a splash of milk. I fold in the sprouts and move the mix to a dish. Cheese goes on top and the bake goes in hot.
For the best finish bake right before you eat. The crust stays crisp and the center stays silky. If you prep fully then reheat gently so the make ahead brussels sprouts keep their snap.
7) Storing Leftover Creamy Brussels Sprouts Bake
Cool the bake then box it tight. The fridge keeps it fresh for three days. I label the date since I test many brussel sprout recipes and I like clear notes.
Reheat in a skillet on low heat. A spoon of milk loosens the sauce. Stir till the cheese turns smooth and the sprouts feel warm.
For the oven set 325 F and cover the dish. Heat till steam rises. Pull the cover and give two minutes to refresh the top.
8) Try these side dishes next
9) Creamy Brussels Sprouts Bake
Creamy Bake For Brussel Sprout Recipes Fans
Ingredients
- 1.5 pounds brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1.5 cups whole milk or half and half
- 4 ounces cream cheese softened
- 0.5 cup grated parmesan
- 1 cup shredded mozzarella
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.25 cup cooked chopped bacon optional
- 2 tablespoons panko crumbs optional for a light crunch
Instructions
- Heat oven to 400 F. Bring a pot of salted water to a boil. Blanch the brussels sprouts for two minutes then drain well and pat dry.
- Warm a large skillet over medium heat. Add olive oil then onion. Cook till soft. Stir in garlic and cook one minute.
- Melt butter in the skillet. Sprinkle in flour. Whisk till smooth and pale. Slowly whisk in milk. Let the sauce bubble till it lightly thickens.
- Lower heat. Add cream cheese and whisk till smooth. Season with salt pepper and nutmeg. Stir in half the parmesan.
- Fold in the brussels sprouts and any bacon. Transfer to a greased baking dish. Top with mozzarella the rest of the parmesan and panko if using.
- Bake 18 to 22 minutes till the top looks golden and the edges gently bubble. Rest five minutes so the sauce settles. Serve warm.
10) Nutrition
One cup serves one person. Calories sit near 320 with a balanced mix of fat protein and carbs. Fiber stays steady since the veggie holds structure through the cook.
Sodium depends on the cheese and the bacon. If you follow a lighter path skip bacon and pick low salt cheese. The plate still reads as a proud side dish for a holiday dinner menu.
Protein sits near twelve grams per cup. Pair this with roast chicken or white beans. The full plate mirrors recipes for brussel sprouts and feels like creamy brussels sprouts bake done right.
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