Boursin Brussels Sprouts
So Here’s the Scoop on My Boursin Brussels Sprouts
Alright, so picture this: it’s a normal Wednesday, you’re half-distracted by the cat chasing a twist-tie, and you need something green for dinner that won’t get the side-eye from anyone at the table. Enter: Boursin Brussels Sprouts. The first time I made these was almost an accident (I’d run out of cream cheese and, let’s be honest, I only grabbed Boursin because it was on sale). But let me tell you, this turned a tragic fridge raid into something people actually request now. We call it “The Sprout Incident” in my house. Don’t worry; the only casualty was the old cream cheese.
Why I Keep Coming Back to This (and Maybe You Should Too)
I whip this up when I want to dodge the “Ugh, Brussels sprouts again?” whine. My partner eats them like popcorn and I finally—finally!—stopped dousing my veggies in regret. (Sometimes I even make these just for midnight snacking, which is probably a crime in some circles). But hey, if you’re not sold yet: it melts into creamy, garlicky goodness and hides any burnt edges. Honestly, even my picky niece goes in for seconds, which is saying something considering her favorite food is plain pasta. Also, on days when I burn half the batch (which I do more often than I’d like to admit), the cheesy sauce just makes everything forgivable.
What You’ll Need—and What You Can Fudge
- About 500g (or roughly a pound) Brussels sprouts, ends trimmed—fresh is great but I won’t judge if you use frozen. I sometimes do and they’re fine.
- 3 tbsp olive oil (or a big glug if you’re eyeballing it; butter works in a pinch!)
- 1 pack (150g) Boursin garlic & herb cheese (my gran swears by the original, but I’ve used store versions. No riots yet)
- 1 small garlic clove, minced—optional if you really love garlic (I do!)
- Salt & pepper—a couple pinches to taste
- 1/4 cup water or veg broth (plain ol’ tap water is my usual but I once used cheap white wine and it was… interesting)
Let’s Get This Show on the Road (How to Make It)
- Start by cranking your oven to 425F (220C) and, while it preheats, line a baking tray with parchment. If you don’t have parchment, foil works. I sometimes skip lining and regret having yet another tray to scrub (live and learn).
- Halve your sprouts unless they’re baby-sized. Toss them on the tray with olive oil, salt, and pepper till they’re all glisteny.
- Roast them in the top third of your oven for about 20-25 min. I usually check at 15, give ’em a shake, and pretend I’m on a cooking show. If some edges go dark, you didn’t mess up—they’re the best part.
- When the sprouts look golden and a bit crispy, yank’em out. Dollop the Boursin all over (don’t worry if it looks chaotic at this stage—it always spreads out).
- Add the minced garlic and splash the water or broth around the tray. It’ll help the cheese melt into a sauce.
- Pop everything back into the oven for 5-7 min till everything looks bubbly and melty. This is where I usually sneak a taste and mayyyybe burn my tongue every time—totally worth it.
- Give it a gentle stir so every sprout gets a jacket of that cheesy sauce. Tuck in!
Random Notes Form My (Sometimes Messy) Kitchen
- If you overroast the sprouts, just call them “extra-caramelized.” It always works on my crew.
- Letting the Boursin soften on the counter for 10min really helps it melt—learned that the hard way one day when I tried to spread fridge-cold cheese and just created a nightmare.
- Don’t sweat the water amount too much, you’re not making soup. A splash is enough.
Variations I’ve Actually Tried (for Better or Worse)
- Once subbed in Boursin’s black pepper flavor—worked fine, a little punchier.
- Sliced almonds sprinkled over before baking made it fancy (or, you know, as fancy as roasted sprouts get).
- Tried with broccoli instead once—didn’t turn out quite right; the cheese clumped. Maybe just stick to the sprouts?
Can’t Find That Fancy Pan? Here’s a Fix
I usually roast mine on a half-sheet pan. If you don’t have one, any oven-safe dish will do—even a cake tin if that’s all you’ve got (done it). Actually, I know someone who uses an old pizza tray, which feels a bit mischievous but hey—whatever works in a pinch, right?
Got Leftovers? Doubtful, But Just in Case
Store them in a sealed tub in the fridge for up to 3 days (the flavor somehow gets even better, though honestly, in my house it never lasts more than a day!). Warm them up in a pan over med-low heat with a drizzle of water, or just microwave if you’re not being fancy. I did once try freezing them… wasn’t a fan of reheated sprouts but if you’ve got a better system, let me know.
How I Like to Serve Them Up
I plonk these in the middle of the table next to mash and roast chicken (it’s our Sunday thing). Sometimes they’re the main star next to a crusty baguette and a bottle of whatever wine didn’t get finished last night. Also, they’re a winner for potlucks—just don’t expect them to survive the first round.
If You Learned Anything from Me, Let It Be These (Avoidable) Mishaps
- Once tried to combine everything from the start—cheese burns fast. Just don’t.
- Rushing the roast—nope, you get sad, soggy sprouts. Patience is a virtue, or so my nan says anyway.
- Forgetting to stir at the end? You’ll have lonely sprouts and pools of cheese. Not that that’s always a bad thing, but still.
People Really Do Ask (And Here’s What I Tell ‘Em)
- Can I make this ahead? Sure, but it loses crispiness. I tend to save it for right before serving. But honestly, it reheats fine too.
- Can little ones eat this? Absolutely—unless they have a vendetta against green things, but the cheese usually wins them over.
- I only have herbed cream cheese, will that work? Yes, I’ve done it. Not exactly the same, but you get the vibe. Actually, here’s what Boursin says about their own flavors. (I don’t get paid to say that.)
- How do I pick good Brussels sprouts? The smaller the better—or so I think. Serious Eats has a good buying guide if you love details.
- Is this gluten-free? Yeah, to the best of my knowledge. (Read labels for hidden wheat, though. Trust no one… except maybe your own eyes.)
And finally, if you’re still reading, here’s a fun (and totally unnecessary) tidbit: if you scatter leftover Boursin on hot pasta noodles it makes for a killer midnight snack. But that’s a tale for another day—or for you, right now, if you’re feeling wild.
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
- 2 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic until evenly coated.
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3Spread Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
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4Transfer hot roasted Brussels sprouts to a large mixing bowl. Add Boursin cheese and heavy cream while the sprouts are still warm. Toss until sprouts are coated and cheese is melted.
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5Sprinkle with grated Parmesan cheese and fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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