Can I use frozen Brussels sprouts for this recipe?

Fresh sprouts are definitely preferred for the best texture and flavor. Frozen Brussels sprouts tend to release more moisture when roasting, which can make your casserole watery. If frozen is all you have, thaw and thoroughly pat them dry before roasting, and you may need to roast them a bit longer to evaporate excess moisture.

How do I prevent my cream sauce from curdling?

The key is gentle heat and patience. Make sure your oven is fully preheated before baking, and don't increase the temperature to speed up the cooking process. The cream sauce needs to heat gradually to prevent separation. Also, using heavy cream rather than a lighter alternative helps stabilize the sauce.

Can I make this ahead for a holiday meal?

Absolutely! You can roast the Brussels sprouts and prepare the cream mixture separately up to 24 hours ahead. Refrigerate both components, then combine and bake when ready to serve. You might need to add 5-10 minutes to the baking time if assembling with cold ingredients.

Is there a lighter version of this recipe?

For a lighter option, you can replace half the heavy cream with chicken or vegetable broth, and reduce the cheese by about 1/3. It won't be quite as rich, but still delicious. You could also try using half-and-half instead of heavy cream, though the sauce won't be quite as thick.

Creamy Brussels Sprout Casserole Recipe

Name: Creamy Brussels Sprout Casserole Recipe
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Ingredients: 3 cups Brussels sprouts, bottoms removed and halved; 1 tablespoon oil; 1/2 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; 1 cup heavy cream; 4 cloves garlic, minced; 1 tablespoon Italian seasoning; 3/4 cup shredded parmesan cheese or asiago; 1 cup shredded mozzarella cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; 1/4 cup shredded parmesan cheese or asiago; 1/2 cup shredded mozzarella cheese

Description

A creamy and cheesy Brussels sprout casserole that combines fresh sprouts with parmesan and mozzarella cheeses, seasoned with garlic and Italian spices. Perfect as a comforting side dish or hearty snack.

Ingredients

Units Scale

For the Brussels Sprouts

- 3 cups Brussels sprouts, bottoms removed and halved
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper

For the Creamy Mixture

- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 3/4 cup shredded parmesan cheese or asiago
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper

For Topping

1/4 cup shredded parmesan cheese or asiago
1/2 cup shredded mozzarella cheese

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Instructions

Prepare the Oven: Preheat the oven to 400°F. Butter a 12-inch round cast iron skillet or a small casserole dish (like a 9×9) and set aside.
Roast the Brussels Sprouts: Toss the Brussels sprouts with oil and arrange them on a baking sheet lined with parchment paper. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over the sprouts. Roast in the oven for 12 minutes. Remove and set aside to cool for 5 minutes.
Prepare the Creamy Mixture: In a large bowl, combine the heavy cream, garlic, Italian seasoning, 3/4 cup parmesan cheese, 1 cup mozzarella cheese, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Mix with Brussels Sprouts: Fold the roasted Brussels sprouts into the creamy mixture and pour it into the prepared skillet or casserole dish.
Add Toppings: Sprinkle the remaining cheeses (1/4 cup parmesan and 1/2 cup mozzarella) over the top of the casserole.
Bake and Serve: Bake for 25 to 30 minutes, until the dish is bubbly and the edges are browned. Let rest for 5 minutes, then serve immediately.

Notes

Store: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheat: For best results, reheat individual portions in the microwave for 30 to 45 seconds, or warm the entire dish in a 350°F oven for 10 to 15 minutes, until heated through. Add a splash of heavy cream if it seems dry.