Brussels sprouts used to be the most polarizing side at Thanksgiving, but they’ve entered a renaissance over the past several years. Modern renditions of this cruciferous vegetable often include shaving them into a salad or roasting them and developing a deep char. We’re certainly not opposed to eating Brussels sprouts that way, but we also love giving them the traditional Thanksgiving treatment—with plenty of butter, cream, and cheese. This method upgrades even the most humble vegetables while still allowing them to be the star of the show. It also helps the Brussels sprouts retain their moisture in the oven—even the staunchest Brussels sprout skeptics will be asking for seconds.
Our version starts with blanching the Brussels sprouts, which is the process of quickly boiling the vegetable before shocking it in an ice bath. It may seem like a superfluous step, but it’s essential if you want to retain the bright green color of the sprouts.
This recipe veers toward the simple side, so it can really pair with any Thanksgiving menu. But it’s also incredibly adaptable. Want something sharper than mozzarella? Feel free to swap it for another melty cheese like cheddar or gouda. Not a fan of thyme? Use rosemary or sage instead. Want to boost it with bacon? Be our guest! One ingredient, however, is nonnegotiable: sour cream. The light lactic tang is a necessary counterbalance to the rich and delicate heavy cream.
Our favorite part of this recipe is the it’s a Thanksgiving side dish you you can make it ahead of time. Simply assemble the creamed Brussels sprouts in your baking dish, cover, and store in the fridge for up to 2 days. When you’re ready to serve, pop it in the oven until it’s bubbly and lightly golden.
Did you try making this? Let us know how it went in the comments!
