Boursin Brussels Sprouts is a creamy, herb-forward roasted vegetable side that combines tender Brussels sprouts with garlic and herb cheese spread for a rich, restaurant-quality dish that works for weeknight dinners and holiday tables alike.
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Trim the ends off the Brussels sprouts and cut them in half.
Bring a pot of water to a rolling boil.
Blanch the Brussels sprouts in the boiling water for 2 minutes to make them slightly tender.
Using a slotted spoon, immediately transfer the blanched sprouts to an ice bath to stop the cooking process and set their color.
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the garlic and herb cheese spread with the olive oil.
Mash the cheese and oil together with a fork until it forms a creamy, spreadable mixture.
Spread the cheese mixture evenly across the bottom of a 9x13 inch casserole dish.
Arrange the blanched Brussels sprouts, cut-side up, over the cheese mixture, pressing them in slightly.
Bake for 20-25 minutes.
Remove the dish from the oven and sprinkle evenly with freshly grated Parmesan cheese.
Return the dish to the oven and broil for 5-10 minutes, or until the top is golden brown and bubbly.
Let cool for a few minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F for 10–15 minutes until warmed through.
Yes. Prepare through the baking step, cool, refrigerate up to 2 days, then reheat covered at 350°F for 10–15 minutes until warmed through.
They're ready when the outer leaves are golden and crispy and a fork easily pierces the centers, usually 25–30 minutes at 400°F.
Yes. Substitute with herb cream cheese, garlic-herb goat cheese, or a mix of softened butter and fresh herbs, though the signature flavor will shift.
Stir or shake the pan halfway through baking, and if the cheese browns too quickly, loosely tent with foil for the last 10 minutes.
Yes. Double or triple all ingredients and use a large sheet pan, increasing bake time by 5–10 minutes if needed until sprouts are tender.
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