If you’re ready to take your vegetable game up a notch, this Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe will quickly become your new favorite side dish. Imagine tender Brussels sprouts bathed in a luscious, velvety sauce of cream and brandy, perfectly balanced by the rich, nutty flavor of freshly grated Parmesan. Each bite is a comforting, indulgent experience that transforms humble sprouts into a sophisticated, crowd-pleasing delight. Whether it’s for a weeknight dinner or a special occasion, this recipe brings warmth and excitement to your table.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the way each ingredient plays a crucial role in creating that creamy, flavorful masterpiece. You won’t need a pantry full of exotic items—just some quality basics that blend perfectly to deliver a memorable flavor profile.
- Brussels sprouts (2 dozen): Fresh and trimmed, halving them helps them cook evenly and soak up all the delicious sauce.
- Heavy/whipping cream (1 cup): This forms the rich, silky base that coats every sprout beautifully.
- Brandy (1/4 cup): Adds a subtle depth and aromatic sweetness to the sauce, lifting the dish to new heights.
- Freshly grated Parmesan cheese (1 cup): Provides a sharp, savory punch that melts into the creamy mixture, giving it irresistible umami.
- Garlic powder (1 teaspoon): Infuses gentle warmth and mild spice, enhancing the overall flavor without overpowering.
- Salt and pepper (to taste): Essential for balancing and highlighting every flavor component perfectly.
- Butter (2 tablespoons): Small pieces added throughout baking melt down to enrich the sauce and add luxurious texture.
How to Make Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F and place the rack in the middle position. This temperature is the sweet spot, allowing the Brussels sprouts to cook through while the sauce thickens into that creamy, cheesy goodness you’re aiming for.
Step 2: Mix the Creamy Sauce
In an 8×8 baking dish, combine the heavy cream, brandy, freshly grated Parmesan, garlic powder, and season with salt and pepper. Stir it well to make sure the garlic powder dissolves evenly, ensuring that every spoonful of sauce has a balanced hint of garlicky flavor.
Step 3: Add Butter and Brussels Sprouts
Next, scatter the butter pieces into the baking dish—they will melt beautifully during cooking, enriching the sauce. Toss the halved Brussels sprouts in as well, stirring gently until everything is coated in the glossy, fragrant mixture. This step locks in all the flavors, prepping the dish for baking.
Step 4: Bake Until Tender-Crisp
Place the dish in the oven and bake for 30 to 35 minutes. If you like your Brussels sprouts tender with a slight crunch, 35 minutes is perfect. To avoid any overcooking, check around 25 minutes. The sprouts will soak in the creamy sauce, soften just right, and develop a deliciously golden top in some spots.
Step 5: Serve Fresh and Hot
The magic of this Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe is in enjoying it immediately while it’s still warm and luscious. Serve straight from the oven to savor its full, rich flavor and creamy texture before it starts to cool down.
How to Serve Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe
Garnishes
For an elegant finish, sprinkle a few freshly chopped parsley leaves or some crisped bacon bits on top. A light dusting of extra Parmesan just before serving adds a lovely salty crunch and visual appeal that will make everyone’s mouth water.
Side Dishes
This recipe pairs wonderfully with a variety of main dishes. Think roasted chicken or pork tenderloin for a classic comfort meal, or serve alongside a creamy risotto or garlic mashed potatoes to keep the rich theme going. The creamy sprouts add a perfectly balanced contrast to grilled or seared meats as well.
Creative Ways to Present
Consider serving this dish in individual ramekins or small gratin dishes for a special occasion. For a more casual family dinner, a rustic serving bowl with a sprinkle of herbs makes inviting presentation easy. You can even use it as a lavish topping for baked potatoes or mixed into pasta for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store in the refrigerator. The creamy sauce might thicken further, but the flavors will intensify deliciously overnight, making for a great next-day side.
Freezing
While freezing is possible, the texture of the Brussels sprouts might change slightly upon thawing. If you freeze, use a zip-top bag or freezer-safe container and consume within 2 months. Be sure to thaw it gently in the fridge to preserve the creamy texture as much as possible.
Reheating
Reheat gently in the oven at 350°F until warmed through, or microwave on medium power to avoid breaking the creamy sauce. Stir halfway through reheating to keep the sauce evenly distributed and avoid dryness in the sprouts.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts can be used, but fresh ones are best for this recipe to maintain that tender-crisp texture and vibrant flavor. If using frozen, make sure to thaw and drain them well to prevent excess moisture from watering down the sauce.
What can I substitute for brandy?
If you don’t have brandy on hand, dry white wine or apple cider can work as alternatives. They add acidity and depth though the flavor won’t be quite as rich or aromatic as with brandy.
Is this recipe suitable for lactose-intolerant people?
This recipe relies heavily on dairy with cream, butter, and Parmesan, so it’s not suitable for those avoiding lactose unless you substitute with lactose-free alternatives or dairy-free cream and cheese options designed for baking.
How do I make the dish less rich?
To lighten this dish, try using half-and-half instead of heavy cream or reduce the butter slightly. Keep in mind the texture and flavor will be less decadent but still tasty.
Can I add other flavors or spices?
Absolutely! Nutmeg pairs beautifully with creamy sauces, while a pinch of smoked paprika adds a smoky depth. Fresh herbs like thyme or rosemary sprinkled on top before baking also add wonderful aromas and complexity.
Final Thoughts
This Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe is truly a game-changer for anyone hesitant about Brussels sprouts. With its irresistible creamy sauce and the sophisticated touch of brandy and Parmesan, it’s a dish you’ll find yourself making again and again. Give it a try and watch how even the toughest vegetable skeptics fall in love bite by bite.
Print
Creamy Baked Brussels Sprouts with Parmesan and Brandy Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This creamy baked Brussels sprouts recipe features tender, halved Brussels sprouts bathed in a luscious mixture of heavy cream, brandy, parmesan cheese, and garlic powder. Baked to perfection with buttery richness and just the right amount of seasoning, this dish makes a flavorful and comforting side that pairs beautifully with a variety of main courses.
Ingredients
Main Ingredients
- 2 dozen Brussels sprouts, trimmed and cut into halves
- 1 cup heavy/whipping cream
- 1/4 cup brandy
- 1 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 425°F and position the oven rack in the middle to ensure even baking.
- Prepare Creamy Mixture: In an 8×8 baking dish, combine the heavy cream, brandy, freshly grated parmesan cheese, garlic powder, and salt and pepper. Stir thoroughly until the garlic powder is fully dissolved into the mixture.
- Add Brussels Sprouts and Butter: Add the butter pieces and Brussels sprouts into the baking dish. Stir well to coat the Brussels sprouts evenly with the creamy mixture and butter.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The Brussels sprouts should be tender yet slightly crisp when done. Start checking at around 25 minutes if you prefer a firmer texture to avoid overcooking.
- Serve: Remove from the oven and serve immediately to enjoy the creamy texture and rich flavors at their peak.
Notes
- For a nuttier flavor, you can toast the parmesan cheese lightly before mixing.
- Adjust the garlic powder quantity based on your taste preference for garlicky intensity.
- If brandy is not preferred, a splash of white wine can be used as a substitute.
- Make sure to trim the Brussels sprouts properly and halve them evenly to ensure uniform cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best results.
