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
Scale
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.
