A creamy, savory sauce built around tender Brussels sprouts and smooth cream cheese turns a humble vegetable into something indulgent and comforting. I first developed this Brussels Sprouts Cream Cheese Sauce to dress pasta and quickly started spooning it over roasted chicken and roasted root vegetables because it’s that versatile. If you love a similar pasta idea, try this creamy Brussels sprouts pasta for an easy weeknight dinner.
Why Make This Recipe
- Bright, caramelized Brussels sprouts give the sauce a slightly sweet, nutty flavor that pairs beautifully with tangy cream cheese.
- It’s a quick, pantry-friendly sauce that comes together in about 30 minutes and elevates simple proteins and pastas.
- Nutritionally, it adds fiber and vitamin C from the sprouts while giving you comfort-food satisfaction.
- Great for make-ahead meals: the sauce reheats well and can be frozen for later.
- Personal insight: I love this sauce because it turns picky-eater-friendly creaminess into a vehicle for green vegetables — a win for weeknight cooking.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20 minutes (roasting + simmering).
Total time: 30 minutes.
Servings: about 4 (as a pasta sauce or topping).
Difficulty: Easy.
Cooking method: Roast or sauté Brussels sprouts, then blend with cream cheese and seasonings on the stovetop to make a silky sauce suitable for pasta, grain bowls, or roasted meats. For another Brussels sprouts and cheese pairing, see this creamy Parmesan pasta with Brussels sprouts I reference when I want more sharpness.
My Experience Making This Recipe
When I first tested this sauce I overcooked the sprouts and lost their brightness, so I adjusted roast time and added a splash of lemon at the end for lift. I also learned that briefly blending hot sprouts with warmed cream cheese produces a silkier texture than adding cold cream cheese straight to the pan.
How to Make Brussels Sprouts Cream Cheese Sauce
Start by halving 1 lb fresh Brussels sprouts, tossing them with 1 tablespoon olive oil and 1/4 teaspoon salt, then roast cut-side down at 400°F for 12–15 minutes until deeply caramelized. Sauté 1 small shallot and 1 clove garlic in 2 tablespoons butter over medium heat until translucent, then add the roasted sprouts and deglaze with 1/4 cup white wine or chicken broth. Lower the heat and stir in 4 oz cream cheese, 1/2 cup milk (or more to thin), 1/3 cup grated Parmesan, a pinch of nutmeg, and black pepper; gently simmer and blend with an immersion blender until smooth. Taste and adjust salt, acid (1 teaspoon lemon juice) and pepper, then toss with pasta, spoon over protein, or use as a dip.
Expert Tips for Success
- Trim and halve Brussels sprouts uniformly so they roast evenly; uneven pieces lead to some bitter, undercooked bites.
- Temper the cream cheese by warming it slightly before adding, or whisk a little hot liquid into the cream cheese first to avoid lumps. For a velvety result I sometimes borrow saucing techniques from richer cheese recipes like this Velveeta chicken rotini pasta to manage texture.
- Use an immersion blender or small countertop blender to get a perfectly smooth sauce; pulse and scrape the sides for uniformity.
- Don’t skip the lemon — a teaspoon at the end brightens the sauce and cuts through richness.
- If the sauce is too thick, add milk 1 tablespoon at a time; if too thin, simmer gently to reduce or stir in a tablespoon of grated Parmesan to thicken.
How to Serve Brussels Sprouts Cream Cheese Sauce
- Toss with 12–16 oz of cooked pasta (penne, rotini, or pappardelle) and finish with extra Parmesan and cracked black pepper for an easy dinner.
- Spoon over roasted chicken breasts or grilled salmon for a quick weeknight protein upgrade; pair with a simple green salad.
- Serve as a warm dip for toasted baguette slices or roasted vegetables at a holiday appetizer spread. For a contrasting flavor, pair the sauce with a spicy pasta like this creamy Cajun chicken tortellini on the side.
- Presentation tip: drizzle a little extra virgin olive oil and scatter toasted walnuts or crispy shallots on top for texture.
Storage and Reheating Guide
Store cooled sauce in an airtight container in the refrigerator for up to 3–4 days. To freeze, portion into freezer-safe containers or heavy-duty zip-top bags and freeze up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, whisking or stirring frequently; microwave in 20–30 second bursts, stirring between intervals to avoid hot spots.
Recipe Variations
- Dairy-free: blend roasted sprouts with 1/2 cup cashew cream (soaked cashews blended with water) and nutritional yeast instead of cream cheese and Parmesan. For texture ideas, see this seasonal pairing of squash and sprouts at autumn pasta with butternut squash and Brussels sprouts.
- Add protein: stir in 6 oz cooked crumbled bacon or crisp pancetta at the end for smoky depth.
- Spicy version: add 1/4–1/2 teaspoon crushed red pepper flakes while sautéing garlic.
- Herbaceous: fold in 2 tablespoons chopped fresh parsley and 1 teaspoon chopped thyme for a fresher flavor profile.
Nutritional Highlights
- Brussels sprouts provide vitamin C, vitamin K, and fiber, contributing to overall nutrient density.
- The sauce is higher in fat from cream cheese and Parmesan, so moderate portions (about 1/2 cup per person) keep it balanced when served with lean proteins and vegetables.
- Allergen information: contains dairy (cream cheese, Parmesan); some variations may include nuts (cashew cream) — always label accordingly.
Troubleshooting Common Issues
- Sauce is grainy or lumpy: warm the cream cheese first and use an immersion blender to fully emulsify; tempering with hot liquid prevents curdling.
- Bitter sprouts: undercutting or overcrowding the pan causes steaming instead of caramelizing; roast cut-side down at 400°F for a deep caramel color to reduce bitterness.
- Sauce too thin after adding pasta: reserve pasta cooking water to adjust consistency; add 1–2 tablespoons reserved water to thin, then simmer briefly to marry flavors.
Frequently Asked Questions
Q: Can I make this sauce ahead and reheat for dinner?
A: Yes — make the sauce, cool it to room temperature, and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash (1–2 tablespoons) of milk or broth, whisking to restore creaminess. Avoid high heat which can separate the sauce.
Q: Can I use frozen Brussels sprouts for this sauce?
A: You can, but thaw and pat them very dry first to avoid excess water. Roasting works best for flavor, so spread them in a single layer and roast at 425°F for 12–18 minutes to encourage caramelization; adjust time based on size.
Q: Is there a lighter swap for cream cheese that still gives creaminess?
A: For a lighter option, use 4 oz reduced-fat cream cheese or 1/2 cup ricotta plus 1/4 cup milk; combine and warm gently, then blend for a smooth texture. Note that ricotta is slightly grainier and milder in flavor than cream cheese.
Q: How do I turn this into a thick pasta sauce that clings to noodles?
A: Reduce the sauce slightly by simmering uncovered for 3–5 minutes to concentrate it, and finish by tossing with hot pasta and 1–2 tablespoons reserved pasta water to help the sauce emulsify and cling to the noodles.
Brussels Sprouts Cream Cheese Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and savory sauce made with tender Brussels sprouts and smooth cream cheese, perfect for pasta, roasted chicken, or as a dip.
Ingredients
- 1 lb fresh Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 small shallot, diced
- 1 clove garlic, minced
- 1/4 cup white wine or chicken broth
- 4 oz cream cheese
- 1/2 cup milk (or more to thin)
- 1/3 cup grated Parmesan
- Pinch of nutmeg
- Black pepper, to taste
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss halved Brussels sprouts with olive oil and salt, roast cut-side down for 12–15 minutes until caramelized.
- In a skillet, sauté shallot and garlic in butter until translucent.
- Add roasted sprouts and deglaze with white wine or chicken broth.
- Lower heat and stir in cream cheese, milk, Parmesan, nutmeg, and black pepper; simmer and blend until smooth.
- Taste and adjust with salt and lemon juice.
Notes
The sauce can be made ahead and refrigerated for up to 3-4 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg