Creamy Brussels Sprouts

A quick one pan side dish with tender brussels sprouts cooked in a simple creamy parmesan sauce.

Easy enough for every day but elegant enough for a special occasion, this sprouts dish is one you’ll make over and over.

Why We Can’t Get Enough

This side needs just a handful of ingredients.
While it’s a seemingly simple side dish is has amazing flavor.
There’s only one pan to wash!
Cooked in a creamy sauce with parmesan cheese, brussels sprouts are hearty, filling, & naturally low carb!
Serve next to almost any main dish from pork tenderloin to meatloaf or baked chicken.

Ingredients for Creamy Brussels Sprouts

Choose fresh brussels sprouts that are firm and free of blemishes. If using frozen, allow them to thaw first.

Heavy cream and chicken broth are the base for this sauce (you can use vegetable broth but we prefer the flavor of chicken broth).

Parmesan cheese adds rich flavor while lemon zest provides a bit of brightness.

Variations

Creamy brussels sprouts are a simple dish.

Cook a couple of slices of bacon in the pan to crumble at the end. Use the bacon grease in place of oil to cook the sprouts.
A splash of lemon juice can be added in place of the lemon zest. Ensure you are using heavy whipping cream if adding lemon juice to keep it from curdling.
Add other vegetables like cauliflower, mushrooms, or asparagus.
Swap out the parmesan cheese for gruyere, white cheddar, swiss, or other favorite cheeses.
Enjoy creamy brussels sprouts as a sauce over pasta or baked potatoes (sauce can be doubled if you’d like).
Stir in fresh herbs like thyme or parsley. A tiny dash of dijon goes well in this dish too.

How to Make Creamy Brussels Sprouts

Cook brussels sprouts & in a large skillet over medium heat until browned (per recipe below). Add broth and cook until evaporated.
Add butter, garlic, & heavy cream, simmer until thickened. Stir in parmesan.
Sprinkle with additional parmesan and broil in the oven 2 minutes.

Tips and Tidbits

Cut the Brussels sprouts in half, or in quarters if they’re large.
Don’t overcook fresh brussel sprouts in the broth, they’ll cook a bit more once the cream is added.
Add the cheese once the heat is off, simmering the cheese can cause it to separate.
If the sauce thickens too much, add a little bit of broth or cream to thin it.
Season with salt & pepper after adding the cheese as the parmesan will add salt.

Storing Leftovers

Keep creamy brussels sprouts in an airtight container in the refrigerator for up to 3 days. Stir in a little milk or cream before reheating on the stovetop. Portions can be frozen in zippered bags with the date labeled on the outside for up to 4 weeks.

Best Brussels Sprouts

Bacon-Wrapped Brussels Sprouts – the ultimate appetizer
Balsamic Roasted Brussels Sprouts – 5 simple ingredients
Sriracha Honey Glazed Brussels Sprouts – sweet & spicy
Parmesan Roasted Brussels Sprouts – low carb
Baked Brussel Sprouts Gratin – topped with cheese

What’s your favorite way to serve Brussels Sprouts? Leave us a comment below!