Best 8 Rich And Creamy Brussels Sprouts Recipes

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Tantalize your taste buds with a culinary journey into the world of rich and creamy Brussels sprouts. These vibrant green gems, often overlooked in the vegetable kingdom, are poised to take center stage as we unveil their hidden potential. Prepare to transform humble sprouts into a delectable dish that will leave a lasting impression on your palate. Indulge in a symphony of flavors and textures as we embark on a quest to discover the ultimate recipe for Brussels sprouts that are both rich and creamy.

Here are our top 8 tried and tested recipes!

CREAMY PARMESAN GARLIC BRUSSEL SPROUTS



Creamy Parmesan Garlic Brussel Sprouts image

Creamy Parmesan Garlic Brussels Sprouts are sautéed in a rich, thick and creamy parmesan sauce with minced garlic cooked until soft and tender. These make the perfect side dish!

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 9

1 1/2 pounds brussels sprouts (halved)
1 tablespoon olive oil
3 cloves garlic (minced)
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
  • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
  • Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Provided by Christine-CanadianCook

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h35m

Yield 8

Number Of Ingredients 7

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  • Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  • Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g

CREAMY BRUSSELS SPROUTS



Creamy Brussels Sprouts image

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

Steps:

  • Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMED BAKED BRUSSELS SPROUTS



Creamed Baked Brussels Sprouts image

While we absolutely love a roasted Brussels sprout, shaved Brussels sprouts add much-appreciated versatility to the mix. The fact that you can now buy them pre-shaved at your supermarket is a huge time saver, turning this into a 30-minute side perfect for any holiday table. We tossed the sprouts with melty cheeses and baked them until rich and bubbly for a vegetable dish even the pickiest kids will come back for.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
2 cloves garlic, minced
1 large shallot, chopped
2 pounds shredded Brussels sprouts
Kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces shredded Monterey Jack cheese (about 2 1/2 cups)
1 1/4 cups heavy cream
1/2 cup freshly grated Parmesan (about 1 3/4 ounces)
1/3 cup plus 3 tablespoons salad dressing spread
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
  • Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

RICH AND CREAMY BRUSSELS SPROUTS



Rich and Creamy Brussels Sprouts image

Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup slivered almonds, toasted

Steps:

  • Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.

CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

Make and share this Creamy Parmesan Brussels Sprouts recipe from Food.com.

Provided by MarkG

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs Brussels sprouts, trimmed and halved
1 medium onion, quartered and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
3/4 cup chicken broth
3/4 cup heavy cream
1/4 teaspoon ground nutmeg
1/2 cup parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350.
  • Lightly coat baking dish with non-stick spray.
  • In large skillet, cook onions and garlic in butter over medium heat until onions are soft.
  • Stir in brussels sprouts and thyme.
  • Cook for 5 minutes or until onions begin to brown.
  • Add broth and bring to a boil.
  • Cook 7-8 minutes, stirring occasionally until broth is nearly evaporated.
  • Add cream and nutmeg.
  • Cook for 4 minutes or until broth begins to thicken.
  • Transfer to baking dish, stir in 1/2 cheese, salt and pepper.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 20-25 minutes.

Nutrition Facts : Calories 195, Fat 15.1, SaturatedFat 9.1, Cholesterol 47.5, Sodium 303.5, Carbohydrate 11, Fiber 3.2, Sugar 2.8, Protein 6.5

CREAMY BRUSSELS SPROUTS



Creamy Brussels Sprouts image

Make and share this Creamy Brussels Sprouts recipe from Food.com.

Provided by Kim127

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 slices thick-cut bacon
1 cup shallot, thinly sliced (about 4)
1 lb Brussels sprout, trimmed and cut in half
1/3 cup white wine
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups low sodium chicken broth
1/2 cup heavy cream
1 cup gruyere cheese, finely grated (about 3 oz)

Steps:

  • Preheat oven to 375.
  • Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
  • Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
  • Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
  • Add the chicken stock and stir.
  • Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
  • Transfer to an 8 x 10 inch casserole.
  • Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
  • Add the cream and sprinkle with the cheese.
  • Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
  • Serve immediately.

Nutrition Facts : Calories 365.2, Fat 25.6, SaturatedFat 13.8, Cholesterol 77.3, Sodium 541.6, Carbohydrate 17.8, Fiber 3, Sugar 2.5, Protein 16.1

Tips

- To cut down on prep time, buy Brussels sprouts that are already trimmed and halved. - If you don't have heavy cream on hand, you can use milk or half and half instead. Just be aware that the sauce will be thinner. - For a richer flavor, use chicken or vegetable broth instead of water. - Add a teaspoon of Dijon mustard to the sauce for a little extra zip. - Garnish the finished dish with chopped parsley, chives, or bacon bits.

Conclusion

Brussels sprouts are a delicious and nutritious vegetable that can be enjoyed in many different ways. This recipe for rich and creamy Brussels sprouts is a great way to enjoy this healthy vegetable. The sauce is creamy and flavorful, and the Brussels sprouts are tender and slightly caramelized. This dish is perfect for a weeknight meal or a special occasion. Give this recipe a try and let us know what you think!

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