Creamy Brussels sprouts are a favorite easy side dish and pair well with almost any meal.
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!
Creamy Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- 2 tablespoons butter
- 1 clove garlic minced
- 1 cup heavy whipping cream
- ⅓ cup shredded Parmesan cheese + 2 tablespoons for topping
- 1 teaspoon lemon zest
- salt and pepper to taste
Instructions
- Slice brussel sprouts in half from top to bottom (or quarters if large).
- Heat oil in a large 14" oven-proof skillet over medium-high heat. Season Brussel sprouts with ⅛ teaspoon each salt and pepper.
- Add to the skillet and cook 4-5 minutes or until tender-crisp and slightly browned. Add broth and simmer until evaporated, about 3 minutes.
- Move brussels to the side of the pan and add the butter and garlic, cook for 30 seconds. Add heavy cream and simmer 4-5 minutes or until slightly thickened.
- Remove from the heat and add ⅓ cup parmesan cheese and lemon zest. Stir to combine. Taste and season with kosher salt and black pepper.
- Turn the broiler on to high and sprinkle with remaining cheese. Broil 1-2 minutes or until golden.
- Garnish with parsley if desired and serve warm.
Video
Notes
- To make lemon zest, use a fine grater to grate just the yellow part of the skin of a fresh lemon. Try to avoid the white pith as it can be bitter.
- Cut the Brussels sprouts in half, or in quarters if they're large.
- Don't overcook the 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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Have not tried this yet, as I’m wondering if another type milk would work instead of heavy cream. Coconut cream, non dairy milk of choice? I know I may lose creaminess but trying to watch the dairy. It looks yummy though!!!
I haven’t tried it so I can’t say for sure Andrea. I do think that it will lose some creaminess, but will still be delicious. If you try it I would love to hear how it turns out!
Can we use vegetable broth instead of chicken broth? I love it a lot.
Sure you can! It’ll change the flavor a bit (it’s a bit sweeter) but will still work just fine.
OMG this looks so good! Will have to try it at some point ….. and let you know how we liked it! :) I was also wondering if you have any idea why the pictures of the recipes under the main recipe are blurry? These are the recipes at the bottom… just thought you might be able to shed some light on it! Thanks! :)
Hey Tess, we hope you love it! The images aren’t blurry for us, so I am not sure. I would try reloading the page to see if that helps.