These creamy baked brussel sprouts are packed with loads of melted cheese, garlic, and Italian seasoning for the ultimate flavor combo. Coming together in one-pan in less than 30 minutes, it’s the perfect side dish!
Easy Cheesy Brussels Sprouts
When you’re not in the mood to make something fancy or complicated, these creamy brussel sprouts are the perfect side dish! All you have to do is toss the ingredients in a bowl and then pop them into a cast-iron skillet or baking dish. They’re pretty much effortless and still turn out super creamy, rich, and decadent.
Magical things will happen during baking. For starters, the garlic will infuse all of its pungent spiciness into the heavy cream. The cheese will melt and caramelize on top. This creates a crispy exterior with a bit of sharpness to it. To balance the creaminess, a bit of Italian seasoning ties everything together with its earthy, herbal notes.
Baked until bubbly and melty, it’s an amazing side to serve with your favorite mains. It’s also delicious on its own with garlic bread! Ready in less than 30 minutes and made in one-pan, they’ll taste like you spent the entire in the kitchen.
Why You’ll Love This Recipe
This is one recipe where you’ll be glad to eat up all your veggies. Here’s why:
- One-pan. There’s no need to wash a bunch of pans and pots for this. Just toss it in a bowl, transfer it to the skillet, and bake.
- Easy. The flavor-base for these creamy brussel sprouts is quite simple. Prepare the recipe as is or substitute ingredients with what you have on hand. Don’t sweat it!
- Quick. Oven-baked and ready in less than 30 minutes, this is my idea of a quick, effortless side dish.
What You’ll Need
Brussel sprouts, heavy cream, and cheese. Everything else just adds a ton of flavor so don’t skip it. Exact ingredient amounts are in the recipe card at the bottom of this post.
- Brussel sprouts
- Heavy cream – Feel free to use half-and-half, béchamel, or Alfredo sauce. Stay away from milk because it’s too runny and won’t thicken.
- Garlic – Nothing beats freshly minced garlic. However, you can substitute it for 1/4 tsp of garlic powder for every clove in the recipe.
- Italian seasoning – Use store-bought or make your own Italian seasoning by mixing 2 tbsp of dried basil, 2 tbsp dried oregano, 3 tsp red pepper flakes, 2 tbsp dried rosemary, and 2 tbsp dried thyme. You can also leave it out completely.
- Salt and pepper
- Parmesan cheese – If needed, swap it for Asiago cheese.
- Mozzarella cheese – Provolone, Muenster, cheddar, Gruyere, and Swiss cheese are good options too. Use a mix of them if you want!
How to Make Creamy Baked Brussels Sprouts
There are only 5 easy steps to the perfect, creamy side dish. Here’s everything you need to do:
- Prepare the skillet. Preheat the oven to 400F. Grease a cast-iron skillet with butter or olive oil. Set it aside. You can also use an oven-friendly small casserole dish.
- Combine. Toss all the ingredients in a large bowl until well combined. Transfer them to the prepared skillet.
- Sprinkle cheese. Add extra cheese on top! I love parmesan and mozzarella, but you can use up any leftovers you have in the fridge like shredded cheddar and Muenster.
- Bake. Pop the skillet into the oven and let the brussel sprouts bake for 25-30 minutes or until bubbly and melty. The brussel sprouts should have browned edges.
- Serve. Remove the skillet from the oven and let it rest for 5-10 minutes before serving. Enjoy!
Tips for Success
Follow these tips to make sure your brussel sprouts are so perfectly cooked everyone asks for seconds:
- Use other veggies. Asparagus, mushrooms, broccoli, and cauliflower are great substitutes for brussel sprouts. It’s also an easy way to use up leftovers, just don’t mix them because vegetables have different cooking times.
- Don’t overcook. Leaving them in the oven for longer will soften them too much or burn them. When the sauce is bubbly and the cheese has melted, they’re ready.
- Watch the salt. Cheese has lots of salt in it, so I recommend waiting for it to melt before you decide to add more salt to the dish.
- Use a baking dish. If you don’t have a cast-iron skillet, don’t worry. Baking dishes will get the job done too.
- Make sure they’re similar sizes. When picking your brussel sprouts, make sure they’re more or less the same size. This will ensure even cooking.
What to Serve With Parmesan Brussels Sprouts
With loads of melted cheese, the only things that could make these creamy baked brussel sprouts better are some flavor-packed toppings.
Bits of crunchy bacon, chopped jalapeño, and crispy oven-baked panko can easily add loads of smokiness, crunch, and spiciness.
How to Store & Reheat Leftovers
Once cooled, pop them into an airtight container and refrigerate for up to 3 days.
To reheat, drizzle a little bit of milk on top and microwave it for 1-3 minutes or until warm. Sprinkling a little bit of cheese on top and placing it under the broiler for up to 1 minute will also create that crispy cheese exterior again.
Creamy Baked Brussel Sprouts
- 3 cups Brussel sprouts, bottoms removed and halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- ¾ cup shredded parmesan cheese, or asiago
- 1 cup shredded mozzarella cheese
- Preheat oven to 400 degrees. Butter a cast iron skillet or a small casserole dish (like a 9×9), set aside.
- In a large bowl, combine all ingredients. Pour into prepared skillet/casserole dish.
- Optional: You can sprinkle a little extra of both cheeses on top if you like it extra, extra cheesy!
- Bake for 25-30 minutes, till bubbly and edges are browned.
- Let rest for 5 minutes and serve!
More Easy Veggie Side Dishes
- Easy Broccoli Salad with Bacon
- Crispy Baked Sweet Potato Fries
- Air Fryer Asparagus
- Mexican Street Corn (Elote)
- The Best Texas Caviar
- Sautéed Green Beans with Garlic
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