Creamy Baked Brussels Sprouts

Brussels Sprouts have always been on my holiday menu. I usually serve roasted Brussels sprouts but this year, I’m switching things up! These creamy, baked Brussels sprouts maybe my new go-to holiday side dish!

I love roasted veggies, but after last year, I promised myself I’d chose something new. That’s mostly because roasting vegetables requires a higher oven temperature than many other holiday dishes. And since I only have one oven, it’s challenging to prepare dishes that require different cooking temperatures.

This year, I’m finally switching it up. These creamy baked Brussels sprouts cook at 375, which is the same temperature as the ham, potato dish and rolls I’m serving. I can have everything in the oven at the same time which means no more worrying about anything getting cold. Plus, these baked Brussels sprouts can be prepped a day in advance and kept in the refrigerator. The day of the gathering, all I have to do is put it in the oven 30 minutes before dinner and it’s ready.

A Lighter Version Of Creamy Baked Brussels Sprouts

I’m not one to lighten-up traditional holiday foods. Grandma’s recipe is grandma’s recipe and shouldn’t be altered! It’s important to enjoy your favorites foods, especially for special occasions. It’s also important to be mindful of your portion.

This dish isn’t a traditional holiday side dish for us, so I did have nutrition on my mind as I created it. I usually avoid cream sauces because they tend to bother my stomach. But Brussels sprouts baked with cheese in a cream sauce sounds so good.

The sauce covering these creamy baked Brussels sprouts is lighter than traditional cream sauce but just as comforting and delicious.

What Ingredients Are Needed To Make Brussels Sprouts?

Everything you need to make these creamy baked Brussels sprouts can be purchased in advance. You can buy, clean, trim and blanch fresh Brussels sprout months in advance, then freeze them until you’re ready to make them. The other ingredients can safely be purchased in the days ahead without worrying about spoilage. Here’s what you need:

Half and Half Creamer

Half and half creamer isn’t low-fat, but it is lower in fat and not as rich as heavy cream. It’s a great lower fat, lower calorie substitute in cream sauces. When combined with the two cheeses, you won’t notice the difference!

Plain Greek Yogurt, Nonfat

Greek yogurt adds a tangy flavor to the sauce and adds to the creaminess. It’s a great lower fat, higher protein substitute for sour cream.

Parmesan and Mozzarella Cheese

Parmesan cheese has a strong flavor and is at the heart of this comfort dish! It also adds thickness to the sauce. This recipe only uses ¼ cup of Parmesan cheese and ½ cup of mozzarella on purpose. Would adding more cheese make it taste better? If you love cheese, you’d probably say yes! But the amount I suggest is absolutely enough to create a cheesy sauce with great flavor.

Green Onions and Garlic

Both green onions and garlic add flavor to the dish but the amount used in this recipe is on the light side. My dad isn’t a big fan of onions or garlic so I only use 2 teaspoons of both in this recipe. That’s not enough to give it a strong garlicy flavor. If you like garlic sauces, you’ll want to add more garlic to this recipe.

Spices

The spices are everything in this recipe. The first time I made creamy baked Brussels sprouts I added thyme, but found it was way too intense for this dish. I also tried it with ½ teaspoon of ground pepper but it was way too overpowering. I kept it simple by adding only ¼ teaspoon each of rosemary, nutmeg, ground pepper and salt. It has great flavor but you can also omit or add your favorite spices.

Butter

This is to sauté the onions and garlic before adding them to the sauce.

How To Make Creamy Brussels Sprouts

These creamy baked Brussels sprouts are so easy to make!

If you are baking the dish the same day that you prepare it, you’ll want to preheat the oven to 375° F so that it’s warm and ready by the time you have everything prepared.

Blanch The Brussels Sprouts

The first step is to blanch the Brussels sprouts. This helps to soften the spouts and reduce some of the bitterness. It also helps to retain some of the color.

To blanch the sprouts, fill a large pot with water, sprinkle in some salt and bring it to a bowl.

Rinse the sprouts under cold water, trim the ends and then cut them in half lengthwise.

Next, prepare an ice bath. You do this by filling a large bowl with ice and cold water.

Once the water is boiling, add the Brussels sprouts to the boiling water until the leaves turn bright green, about 3-4 minutes. Drain the sprouts and immediately put them in the ice bath. You should allow them to chill for ~5 minutes to stop the cooking process.

While the sprouts are chilling, prepare and measure the ingredients needed to make the sauce. Dice the green onions and mince the garlic. If you are using jarred minced garlic then measure out 2 teaspoons. Measure and set out the half and half, Greek yogurt, cheeses, spices and butter.

Once the spouts have chilled, drain them well. Lay them on a towel in a single layer, then pat them dry to remove any excess water. Once dry, put them in a 9″ x 6″ baking dish and set aside.

Make The Cream Sauce

The next step is to make the cream sauce. Combine the half-and-half, Greek yogurt, nutmeg and salt in a medium bowl and whisk together until well-combined and smooth. Set that bowl aside.

In a large skillet, melt the butter over medium heat. Add the diced green onions, minced garlic, rosemary, and pepper, stirring occasionally for about 3 minutes. Slowly stir the half and half/yogurt mixture to the onions & garlic until evenly combined. Whisk continuously until the sauce is warm but them then remove it from the heat. You want to make sure not to over-heat the cream sauce or it will become too thick and could start to curdle.

Add the Parmesan cheese and ¼ cup of the mozzarella cheese and continue stirring until the cheese is melted & smooth. Then, pour the cream mixture over Brussels sprouts.

Gently toss the Brussels sprouts until they are all coated in the sauce. Sprinkle the remaining mozzarella over the top of the spouts and transfer to the oven.

Bake uncovered for 30 minutes or until the cheese is bubbly & golden brown.

Can Creamy Baked Brussels Sprouts Be Made In Advance?

Yes, this dish can be prepared up to 2 days in advance. Just prepare it as above but instead baking it, cover it with plastic wrap and put it in the refrigerator.  When ready, remove the cover and bake in the oven as directed.