Often misunderstood, Brussels sprouts are a true culinary gem just waiting to be discovered. If you think you don't like them, this recipe is here to change your mind! We're transforming these humble mini-cabbages into an irresistibly creamy and cheesy delight, baked to golden perfection. This dish is elegant enough for a holiday feast yet simple enough for a cozy weeknight dinner. It's the ultimate comfort food side dish that will have everyone asking for seconds.
Brussels Sprouts in a Creamy Sauce with a Cheese Crust
Ingredients for Brussels Sprouts in a Creamy Sauce
- 500 g Brussels sprouts
- 300 ml heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 80 g Parmesan cheese
- salt
- green onions and pepper
How to Make Brussels Sprouts in a Creamy Sauce with a Cheese Crust
Remove the outer leaves from the Brussels sprouts, trim the ends of the stems, and then cut the sprouts in half. Unlike regular cabbage, you don’t need to core Brussels sprouts—the core is tiny.
Preparing the Brussels sprouts
Place the cleaned and halved sprouts in a saucepan, pour in about 2 liters of boiling drinking water, and add 2 teaspoons of salt.
Bring to a boil over high heat and cook for 5-6 minutes after the water starts boiling. If you boil them longer, the vegetables will turn brownish and lose their vibrant green color. The green pigment chlorophyll breaks down under high heat, but the vegetables retain most of their nutritional value; only the color changes.
Drain the vegetables in a colander, let the water run off, and set them aside. Meanwhile, let’s prepare the white cream sauce for our Brussels sprouts recipe.
Placing the sprouts in a pot, adding boiling water and salt
Boiling the sprouts for 5-6 minutes after the water comes to a boil
Draining the vegetables in a colander
Heat a skillet, add the all-purpose flour, and toast it for a few minutes over medium heat until it turns a creamy color.
Toasting the flour for a few minutes over medium heat
Next, add the butter to the skillet and mix it with the flour using a spatula. Cook the mixture for a few minutes. If you cook it longer, the mixture will darken, and the sauce will have a light brown color. If you only cook it for a couple of minutes, the finished sauce will remain a light cream color.
Pour in the cream in small portions, stirring it with the butter-flour mixture with a spatula to avoid lumps. Gradually add all the cream, then season with salt and freshly ground pepper to your taste. Heat the sauce over low heat until it begins to boil, then cook for 3 minutes.
Add the Brussels sprouts to the finished cream sauce and toss to coat the vegetables evenly.
Adding butter, mixing it with the flour using a spatula, and frying the mixture for a few minutes
Whisking the cream into the butter-flour mixture, seasoning with salt and pepper. Bringing to a boil and cooking for 3 minutes
Adding the Brussels sprouts to the finished cream sauce
Grate the Parmesan cheese on a fine grater and sprinkle it over the dish. Preheat the oven to 200°C (400°F) and place the skillet with the Brussels sprouts in the preheated oven.
Sprinkling the dish with grated cheese and placing it in the preheated oven
Bake for 10-15 minutes. You can also use the broiler (grill) to get a golden-brown crust.
The Brussels sprouts in a creamy sauce with a cheese crust are ready
And there you have it—a beautiful, bubbly, and incredibly delicious dish of Brussels sprouts that's sure to become a new favorite. Serve it hot from the oven as a side dish alongside roasted chicken, fish, or a hearty steak. For a little twist, feel free to add some crispy bacon bits or toasted nuts for extra crunch. We hope this recipe brings warmth and flavor to your table and shows you just how amazing Brussels sprouts can be. Enjoy your meal!
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