Creamy Brussels Sprouts Bake (Print Version)
# Ingredients:
→ Veggie mix
01 -
1 pound brussels sprouts, washed, ends trimmed, and halved
→ Rich creamy sauce
02 -
2 tbsp unsalted butter
03 -
3 garlic cloves, finely chopped
04 -
1/2 cup heavy whipping cream
05 -
1/2 tsp coarse salt
06 -
1/4 tsp ground black pepper
07 -
1/4 tsp garlic powder
08 -
1/8 tsp ground nutmeg
→ Cheese layer
09 -
1/2 cup parmesan, shredded
10 -
1 cup cheddar, shredded
11 -
1 cup fontina, shredded
# Instructions:
01 -
Set your oven's temperature to 375°F (190°C) and move the rack to the middle position. This makes sure everything bakes evenly.
02 -
While the oven preheats, halve your brussels sprouts and grate all the cheeses into a bowl. Keep half the cheese aside for sprinkling on top later.
03 -
Warm an oven-safe skillet over medium heat. Toss the butter in, stirring in the chopped garlic. Let it heat gently without browning to keep the garlic soft and aromatic.
04 -
With the skillet off the heat, pour in the cream and mix it with the garlic butter. Sprinkle in the salt, pepper, nutmeg, and garlic powder. Stir in half of your grated cheeses until they start to melt into the sauce.
05 -
Toss the halved sprouts in the creamy sauce, mixing them to coat well. Spread them out evenly in the pan for even cooking.
06 -
Take the reserved cheese and scatter it on top of the sprouts, spreading it out evenly to make a cheesy top layer.
07 -
Pop the skillet into the oven and bake for 18–25 minutes. It's done when the cheese is bubbly and golden, and the sprouts tender when poked with a fork.
08 -
Once it's out of the oven, let it sit for a few minutes. Enjoy warm with your favorite main dish or other sides!
# Notes:
01 -
Got a regular pan? Move everything to a greased casserole dish before putting it in the oven.
02 -
For extra kick, try a little Dijon mustard or red chili flakes in the sauce.
03 -
Make it ahead! Assemble this dish, then refrigerate overnight. Bake cold, adding 5-10 minutes cooking time.