Best 18 Creamy Brussels Sprouts Recipes

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

CREAMY BRUSSELS SPROUTS BAKE

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

RICH AND CREAMY BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

CREAMY BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
• Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
• Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.

CREAMY EASY BRUSSELS SPROUTS SOUP

Steps:

• Cook Brussels sprout in water till tender 5 minutes.
• Put into blender and puree till smooth.
• Return back to pot and add rest of ingredients.
• Simmer 5 minutes stirring not to stick to bottom of pan.

CREAMY BAKED BRUSSELS SPROUTS

Steps:

• Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
• Cut all brussels sprouts in half, if needed so they are all similar in size.
• In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
• Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

CREAMY BRUSSELS SPROUTS WITH BACON

Steps:

• Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
• Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
• Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
• Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.

CREAMY BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 350.
• If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
• directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
• In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
• Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
• Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
• In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
• Bake at 350 for 25-30 minutes or until bubbly on top.

CREAMY BRUSSELS SPROUTS GRATIN WITH BLEU CHEESE

Steps:

• Trim & cut sprouts in half lengthwise.
• Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.
• Butter a shallow baking dish and set aside.
• Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.
• In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.
• Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

CREAMY BRAISED BRUSSELS SPROUTS

Steps:

• Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
• Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
• Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
• Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
• Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
• Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
• Serve immediately.

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Steps:

• In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
• In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
• Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.

BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE

Steps:

• Whisk together the first 6 ingredients in a medium sized bowl.
• Cover and let the mixture come to room temperature. Set aside.
• Quarter the sprouts, unless they are very small, in which case leave them whole.
• Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
• Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
• When they are done, transfer them to a bowl and pour sauce over the top.
• Serve right away.

CROCK POT CREAMY CHICKEN & BRUSSELS SPROUTS

Steps:

• 1. Spray crock pot with cooking spray.
• 2. Place all ingredients except for shell pasta in crock pot in order listed. Cook on low for 6.5 hours.
• 3. Stir crock pot ingredients gently to blend all ingredients and make it creamy without breaking apart the Brussels sprouts. Stir in the small shell pasta, ensuring it is covered by liquid (add stock or water if necessary) by pushing it under the surface with a spoon. Cook on low for 30 minutes, until pasta is tender. Plate and enjoy!
• 4. NOTE: For those of you who do not cook with wine, you can substitute 1/2 - 3/4 cup chicken broth and 2 - 3 Tbsp each lemon juice and balsamic vinegar.

CREAMY CUCUMBER BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
• Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.
• In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
• Cover, and bake 20 minutes in the preheated oven.

CREAMY FETTUCCINI WITH BRUSSELS SPROUTS & MUSHROOMS

Steps:

• Cook pasta until tender, 8-10 minutes. Drain & return to pot.
• Meanwhile, heat oil in a large skillet over medium heat. Add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
• Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
• Stir in Asiago until melted. Toss the pasta and the sauce. Serve with more cheese, if desired.

CREAMY BRUSSELS SPROUTS WITH PEPPERED BACON

Steps:

• 1. In a large skillet cook bacon over medium heat until browned and crisp. Drain, reserving 2 Tbsp. drippings in skillet.
• 2. Add Brussels sprouts to drippings in skillet. Cook over medium heat 4 minutes, stirring occasionally. Add broth, salt and pepper. Heat to boiling. Reduce heat; simmer, covered, for 5 minutes. Uncover; cook 2 to 4 minutes more or until liquid is almost evaporated. Add cream. Cook 4 minutes more or until thickened.
• 3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.