Creamy Brussels sprouts

Brussels sprouts get a bad rap, but they actually deserve a spot on your dinner table every week. I used to avoid them like the plague—until I roasted a tray with butter and garlic and basically converted overnight. Ever had a veggie make you question all your previous culinary choices? Yeah, me too.

I’ll show you a simple, creamy Brussels sprouts recipe that’s low-carb, packs a nutritional punch, and pairs with virtually any entrée. You’ll get ingredients, method, pro tips, fun variations, storage notes, leftover ideas, and an FAQ—everything you need to feel confident making sprouts that don’t taste like regret. Also, check out this similar high-protein veggie bake I love for weeknight dinners: high-protein veggie bake with cottage cheese — it pairs nicely if you want something heartier.

 

Why You’ll Love This Recipe

• Low-carb superfood: Brussels sprouts offer fiber and vitamins without packing carbs.
• Mild, versatile flavor: They complement steak, fish, chicken, or your favorite vegetarian entree.
• Creamy without the heaviness: I keep the texture lush but light—no guilt, lots of comfort.
• Quick and fuss-free: You’ll spend about 30 minutes total, and most of that is hands-off.
• Kid- and skeptic-friendly: Even picky eaters often like this version (trust me—my nephew approved).

Ingredients You’ll Need

Ingredient:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons butter (or olive oil for dairy-free)
• 3 cloves garlic, minced
• 1/3 cup heavy cream (or coconut cream for dairy-free) — this gives the creamy element
• 1/4 cup grated Parmesan (optional — adds savory depth)
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
• Zest of 1 lemon (brightens things up)
• 2 tablespoons chopped fresh parsley (for garnish)

How to Make (Step-by-Step)

STEP 1: Preheat and prep

Preheat your oven to 425°F (220°C). While it heats, trim and halve the sprouts. Spread them on a baking sheet and toss with butter or olive oil, salt, and pepper. Roast for 18–22 minutes until golden and crisp at the edges. Roasting brings out the natural sweetness—don’t skip this step.

STEP 2: Sauté and flavor

While the sprouts roast, heat a skillet on medium. Add a touch of butter and sauté the minced garlic for about 30 seconds until fragrant. Add the roasted sprouts to the pan and toss quickly. I like the contrast of oven-roasted edges plus stovetop char.

STEP 3: Make it creamy

Lower the heat and pour in the heavy cream. Stir and let it thicken for 1–2 minutes. Add Parmesan if you use it, sprinkle in red pepper flakes, and finish with lemon zest. Taste and adjust salt and pepper. Serve warm, garnished with parsley.

Pro Tips for the Best Results

• Buy firm, bright-green sprouts. Avoid yellowing leaves or loose heads.
• Cut larger sprouts in half and tiny ones whole to keep cooking even.
• Don’t overcrowd the pan when roasting—give them room to crisp.
• Use high heat for roast + low heat for the cream to avoid boiling the sauce.
• Parmesan adds umami; skip it for a vegan version and up the lemon.
• Toast some slivered almonds or pine nuts for crunch if you like texture contrasts.
• FYI: a splash of white wine before adding cream deepens flavor—optional but nice.

Fun Variations & Topping Ideas

Variations:

• Bacon & Shallot: Crisp bacon first, remove, sauté shallots in bacon fat, then follow recipe. Add bacon back at the end. (Yes, bacon makes everything better.)
• Maple-Balsamic: Toss roasted sprouts with a 1:1 mix of balsamic vinegar and maple syrup for a sweet-savory glaze.
• Vegan Creamy: Use coconut cream and vegan Parmesan, and swap butter for olive oil.
• Spicy Sesame: Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds and chili flakes.

Toppings:

• Toasted nuts (almonds, walnuts, pecans) for crunch.
• Crispy pancetta or bacon for savory depth.
• Fresh herbs (parsley, thyme, chives) to brighten.
• Breadcrumbs sautéed with garlic for a crunchy finish.
• A squeeze of lemon or a splash of sherry vinegar to cut richness.

Storing and Reheating

• Refrigerate: Cool sprouts to room temp, then store in an airtight container for up to 4 days.
• Freeze? I don’t recommend freezing the creamy version; the texture changes. Freeze only if you roast plain sprouts without cream.
• Reheat on stovetop: Place in a skillet over medium-low, add a splash of cream or water, and gently heat until warmed through. The skillet keeps edges crisp.
• Reheat in oven: Spread on a baking sheet at 350°F (175°C) for 8–10 minutes. Don’t microwave unless you accept a soggy outcome—microwave kills crispiness.

Leftover ideas

• Toss leftovers into a warm grain bowl with quinoa or farro.
• Chop and fold into omelets or frittatas for a weekend brunch win.
• Mix with pasta and extra Parmesan for a quick creamy pasta.
• Add to salads for a warm veggie component—great with goat cheese and roasted beets.
• Blend into a warmed soup for a veggie boost—sounds weird? It works surprisingly well.

Frequently Asked Questions (FAQ)

Are Brussels sprouts low-carb?

Yes—Brussels sprouts are low in net carbs and high in fiber, making them a friendly option for low-carb and keto diets. They also pack vitamins C and K.

How do I reduce bitterness?

I reduce bitterness by roasting at high heat to caramelize edges, adding a pinch of salt, and balancing with lemon zest or a touch of maple syrup if needed.

Can I make this dairy-free?

Absolutely. Use olive oil or vegan butter, swap heavy cream for coconut cream, and choose vegan cheese or nutritional yeast for that savory kick.

What pairs best with creamy Brussels sprouts?

They go well with roasted chicken, seared steak, grilled fish, or a hearty vegetarian entree. They also pair nicely with dishes that have a bold protein or acid to cut the creaminess.

My sprouts turn mushy—what happened?

You likely steamed them by overcooking in a crowded pan or using too low heat. Roast with space and high heat, and finish quickly in a skillet with cream.

Conclusion:

If you want a low-carb, mild-flavored superfood that actually tastes amazing, this creamy Brussels sprouts recipe will become a go-to side. I like it because it balances comfort and nutrition without making me feel like I need to apologize for choosing vegetables. Try it with a simple protein and enjoy how it quietly steals the show.

If you want extra side-dish ideas to pair with fish like tilapia, check out this helpful roundup of options: 30 Best Side Dishes For Tilapia – The Foodie Physician. IMO, you’ll find plenty of winners there.

Leave a comment below telling me how you dressed up your sprouts (or what failed spectacularly—kitchen stories are my favorite). Don’t forget to rate the recipe if you try it—I read every comment and I actually care. 🙂