Creamy Parmesan Brussels Sprouts

Creamy Parmesan Brussels Sprouts

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Recipe by  Christine-CanadianCook

“The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  2. 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.
  3. 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.

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Reviews (13)

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Heather Harris

Heather Harris

My husband and I tried this recipe last night. It took a while to cook, and was well worth it. I have never been a fan of this particular veggie, but have been wanting to expand our veggie repertoire. This recipe helped to accomplish that for me! It smelled wonderful, and the Parmesan cheese and garlic worked wonders for this under-appreciated vegetable. I will make this again! I didn't make any changes. Thank you Christine for submitting this!!



Now I love brussels sprouts cooked anyway you want, but this was an outstanding dish! Like some others I found that I had to cook these much longer than the directions called for but they were well worth the extra time. The parmesan sauce thickened upon standing. I have to admit I put the leftovers way back in the fridge so they would go undiscovered and I had them all to myself the next day!



Wow, have made this several times and there are never any leftovers. I sprinkle all the ingredients over the brussel Sprouts and then pour the heavy cream on top and I do not take the cover off at the end.

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Amount Per Serving (8 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Brussels Sprouts in a Sherry Bacon Cream Sauce


next recipe:

Pan Fried Brussels Sprouts