Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (2024)

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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!

Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (1)

Table of Contents

  • Easy Cheesy Brussels Sprouts
  • Why You’ll Love This Recipe
  • What You’ll Need
  • How to Make Creamy Baked Brussels Sprouts
  • Tips for Success
  • What to Serve With Parmesan Brussels Sprouts
  • Get the Recipe

    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.

    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (2)

    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.
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (3)

    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.
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (4)
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (5)
    • 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!
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (6)
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (7)

    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.
    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (8)

    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.

    Enjoy it with garlic bread and all your favorite mains, like my Baked Honey Mustard Chicken, Juicy Flank Steak, and Red Wine Braised Short Ribs.

    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (9)

    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 | Easy Brussel Sprouts Casserole Recipe! (10)

    4.3 from 48 votes

    Print Pin Recipe

    Yield: 4 servings

    Creamy Baked Brussel Sprouts

    These creamy baked brussel sprouts are ready in less than 30 minutes! Loaded with cheese, garlic, and Italian seasoning, they're the perfect side dish.

    Prep Time5 minutes minutes

    Cook Time25 minutes minutes

    Total Time30 minutes minutes


    • 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!


    Storage: Store leftovers in an airtight container, in the fridge, for up to 5 days.


    Serving: 1, Calories: 379kcal, Carbohydrates: 14g, Protein: 16g, Fat: 30g, Saturated Fat: 19g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 516mg, Fiber: 3g, Sugar: 4g

    © Jessica – The Novice Chef

    Cuisine: American

    Category: Vegetable Sides


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    Creamy Baked Brussel Sprouts | Easy Brussel Sprouts Casserole Recipe! (2024)


    Should you cut brussel sprouts in half before baking? ›

    To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

    Should I parboil brussel sprouts before baking? ›

    Beyond bitterness, parboiling your sprouts can speed up cooking times, softening the leaves to tender, right down to their core (without turning them to mush) and making it easy for you to focus on perfectly crispy and caramelized sprouts in less time in the oven, sauté pan, or out on the grill.

    Do you need to blanch brussel sprouts before baking? ›

    Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

    Why do you soak brussel sprouts before cooking? ›

    The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

    Why won't my Brussels sprouts get crispy? ›

    If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

    Why boil Brussels sprouts before roasting? ›

    Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

    Why do my Brussels sprouts get mushy in the oven? ›

    When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what's the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic.

    How does Gordon Ramsay cook his Brussels sprouts? ›

    Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well. Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

    Do I need to wash brussel sprouts before cooking? ›

    Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

    What happens if you don t blanch brussel sprouts before freezing? ›

    Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

    Why soak Brussels sprouts in salt water? ›

    For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot — just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

    When not to use brussel sprouts? ›

    If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

    Do you have to wash bagged brussel sprouts? ›

    Bagged or ready-to-eat, fresh-cut produce

    If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

    How do you get the bitterness out of Brussels sprouts? ›

    A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

    How long should I soak my brussel sprouts? ›

    It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

    Should you cut Brussels sprouts in half? ›

    One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

    Do I need to cut brussel sprouts in half? ›

    Halved: Halved Brussel sprouts are the classic cut for sheet-pan roasting or sautéing. Sliced: Crisp these guys up in the air fryer. They are also great for sautéing and roasting – especially if you start with the larger sprouts and want to cut them into bite-sized pieces.

    Should I cut Brussels in half? ›

    Should you cut brussel sprouts in half before roasting? if you cut them in half or quarters the edges will get crispy and they will turn out great, but they will also burn quicker so keep an eye on them!

    How do you cut brussel sprouts for baking? ›

    Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.

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