Description
A delicious and creamy Brussels sprouts bake that combines tender sautéed Brussels sprouts with a rich, cheesy cream sauce, baked to golden perfection. This comforting side dish is perfect for family dinners or holiday meals, featuring a blend of mozzarella, havarti, gouda, or cheddar cheeses along with parmesan for extra flavor.
Ingredients
Vegetables & Aromatics
- 2 lbs Brussels sprouts (washed and cut in half vertically)
- 1 clove garlic (minced)
Fats & Oils
- 1 tbsp olive oil
- 2 tbsp butter
Seasonings & Liquids
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 cup chicken broth
- 1 cup heavy cream
Cheeses
- 1 1/2 cups shredded white cheese (mozzarella, havarti, gouda or cheddar), divided (1 cup for sauce, 1/2 cup for topping)
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dish.
- Prepare Brussels Sprouts: Clean and cut the Brussels sprouts into quarters, set them aside ready for cooking.
- Sauté Brussels Sprouts: In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 2 tablespoons butter. Add the cut Brussels sprouts and the minced garlic. Season with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper, then sauté for about 5 minutes until they start to soften.
- Add Chicken Broth: Pour in 1/2 cup chicken broth and continue sautéing for about 5 more minutes until the broth has mostly evaporated and the Brussels sprouts are tender.
- Transfer to Baking Dish: Remove the cooked Brussels sprouts from the skillet and add them to an oven-safe baking dish.
- Add Cream and Cheeses: Pour 1 cup of heavy cream over the Brussels sprouts in the dish. Stir in 1 cup of shredded white cheese and all of the parmesan cheese until evenly combined. Sprinkle the remaining 1/2 cup shredded cheese on top.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes or until the dish is bubbling and the cheese on top is lightly golden brown.
- Rest and Serve: Allow the dish to sit for 5 minutes after removing from the oven, then serve warm.
Notes
- You can use mozzarella, havarti, gouda, or cheddar cheese based on your preference or what you have available.
- For a richer dish, use heavy cream, but you can substitute with half-and-half or whole milk for a lighter version, though the texture and taste will be less creamy.
- Make sure not to overcook the Brussels sprouts during sautéing to maintain some bite before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish vegetarian, substitute vegetable broth for chicken broth.
