Creamed Brussels Sprouts
Creamed Brussels Sprouts offer a rich, savory side with tender sprouts coated in creamy sauce, perfect for holiday dinners or cozy family meals.
Ingredients
Instructions
- Place the Brussels sprouts in a baking dish.
- Pour enough cream over them to cover the bottom of the dish, about 1/2 inch deep.
- Sprinkle with salt and pepper to taste.
- Cover the dish.
- Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes until the sprouts are tender and the cream is bubbly.
Tips & Substitutions
To enhance the flavor, consider adding minced garlic or fresh herbs like thyme before baking. If you're out of cream, a combination of milk and sour cream can serve as a substitute, yielding a lighter result. For an extra touch, sprinkle some grated cheese on top in the last few minutes of baking for a delightful crust. This dish is a great way to incorporate more vegetables into your meals, especially for American recipes.
Serving Suggestions
Creamed Brussels sprouts make an excellent side dish for roasted meats or alongside a hearty vegetarian main, like a lentil loaf. They pair beautifully with a rich gravy or sauce, enhancing the overall meal experience. For a festive touch, consider serving them alongside the Six Flavor Pound Cake for dessert, creating a lovely balance of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Brussels sprouts in a baking dish and cover with foil, warming them in the oven at 350°F (175°C) until heated through. Alternatively, you can microwave them, but be cautious not to overcook, as they can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Brussels Sprouts contains roughly 315 calories, with 8g protein, 10g carbohydrates, and 28g fat. It is an excellent source of vitamin A (26% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them before baking. This ensures that excess moisture doesn't dilute the cream and affects the final texture. Adjust the baking time slightly, as frozen sprouts may take a bit longer to become tender.
What can I substitute for cream if I want a lighter version?
For a lighter alternative to cream, consider using half-and-half or a mixture of milk and Greek yogurt. This will reduce the calorie count while still providing a creamy texture. If you're looking for a dairy-free option, coconut milk can also work, though it will impart a subtle coconut flavor.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish up to a day in advance. Cover it tightly and refrigerate until ready to bake. Just keep in mind that you may need to increase the baking time slightly if baking straight from the fridge. This makes it a convenient option for meal prep or holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).