Creamy, cheesy, and packed with flavor, this Brussel Sprout Casserole will absolutely convert anyone who’s ever doubted these little green gems. The roasted sprouts pair perfectly with a rich cheddar cheese sauce, all tucked under a crisp, golden topping of Parmesan and breadcrumbs. Whether you want a showstopping holiday side or a cozy weeknight dish, this recipe promises to deliver both comfort and a punch of veggie goodness. Every forkful brings together toasty edges, melty cheese, and tender sprouts in a way that makes even the skeptics say “just one more bite.” If you’re ready for a side dish that inspires second helpings and happy sighs, this is it—the Brussel Sprout Casserole you’ll make on repeat.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s celebrate simplicity! Each ingredient in this Brussel Sprout Casserole has a starring role, building layers of flavor, texture, and color. Grab these essentials and let them work their magic—the result is so much greater than the sum of its parts.
- Brussels sprouts: Trimmed and halved, they become caramelized and sweet with roasting—utterly irresistible as the heart of the dish.
- Olive oil: Just a tablespoon is enough to help those sprouts roast beautifully and develop a hint of golden crispness.
- Unsalted butter: This forms the base of your cheese sauce, adding richness and depth you can really taste.
- Garlic: Three cloves, minced, infuse every bite with a mellow aromatic warmth.
- All-purpose flour: The secret to a thick, silky sauce—don’t skip it!
- Whole milk: Provides creamy body and helps create a luscious cheese sauce that coats every sprout.
- Heavy cream: For an extra touch of indulgence and irresistible silkiness in the sauce.
- Salt: Brings out the flavors in every ingredient—don’t forget this kitchen essential.
- Black pepper: Just the right amount of gentle heat, balancing all the richness.
- Ground nutmeg: A pinch gives the sauce that subtle, cozy background note you’ll crave.
- Sharp cheddar cheese: For bold, tangy flavor—perfect for a truly cheesy casserole.
- Parmesan cheese: Lends a wonderful salty bite and turns nutty and crisp in the oven.
- Panko breadcrumbs: These create a light, crunchy topping that contrasts beautifully with the creamy center.
How to Make Brussel Sprout Casserole
Step 1: Roast the Brussels Sprouts
Preheat your oven to 375°F (190°C) and give a 9×13-inch baking dish a quick coat of nonstick spray or butter. Toss your halved Brussels sprouts with olive oil so they’re all lightly coated and glistening. Spread them on a baking sheet cut-side down for even caramelization, and roast for about 15 minutes—just until they’re tender with a touch of golden color at the edges. This simple roasting step deepens their flavor and preps them for cheesy glory!
Step 2: Make the Cheesy Sauce
While your sprouts roast, place the butter in a medium saucepan over medium heat. When it’s melted and foamy, add the minced garlic and let it sizzle for about a minute until fragrant (but not browned). Stir in the flour and cook for 1–2 minutes, whisking constantly to get rid of any raw flour taste. Slowly add the milk and heavy cream while continuing to whisk—it should become smooth and start to thicken after a few minutes. Add salt, pepper, and nutmeg for that comforting, savory depth. As soon as the sauce is thickened (about 4–5 minutes of gentle stirring), remove from heat and stir in all the sharp cheddar cheese until it’s completely melted and velvety.
Step 3: Combine and Layer
Now comes the magic! Gently toss the perfectly roasted sprouts with your fresh cheese sauce, making sure every piece is coated with creamy goodness. Pour this mixture into your prepared baking dish, spreading it out evenly so you get a bit of everything in every scoop.
Step 4: Top and Bake
Sprinkle grated Parmesan cheese generously over the surface. Then add the panko breadcrumbs on top for crunch! Slide the casserole into the oven and bake for 20–25 minutes. You’ll know it’s ready when it’s bubbly around the edges and golden brown on top—simply irresistible. Let it rest for 5 minutes before you dive in to help everything set and make serving a breeze.
How to Serve Brussel Sprout Casserole
Garnishes
A sprinkle of fresh chopped parsley or a dusting of extra Parmesan over your Brussel Sprout Casserole just before serving adds gorgeous color and a final hit of flavor. For a smoky twist, try crumbling a little crisp bacon or toasted nuts on top!
Side Dishes
This casserole shines next to lemony roast chicken, baked ham, or a huge beef roast, but it can easily steal the show on a vegetarian holiday spread too. It loves to mingle with anything bright and tangy—think a crisp green salad, citrus-dressed roasted carrots, or even cranberry compote.
Creative Ways to Present
Transform your Brussel Sprout Casserole into a mini showstopper by baking it in individual ramekins for a dinner party, or scoop generous mounds into puff pastry cups for an appetizer that disappears fast. Leftovers even make a dreamy baked potato topping for a next-day lunch!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply transfer the cooled casserole into an airtight container and refrigerate for up to 3 days. The flavors only get cozier and deeper by the next day—the perfect desk lunch or quick veggie side!
Freezing
To freeze, let the baked Brussel Sprout Casserole cool completely, then wrap it tightly in foil or transfer to a freezer-safe dish. It will keep for up to 2 months. For best results, thaw in the refrigerator overnight before reheating.
Reheating
Warm individual servings in the microwave, or pop the whole casserole dish (covered with foil) back into a 350°F oven for about 20 minutes, until bubbly and warmed through. If the topping needs a little reviving, uncover for the last 5 minutes to crisp things up again!
FAQs
Can I use frozen Brussels sprouts for this casserole?
Yes, you can! Thaw them first and pat very dry to avoid excess water in the dish. They won’t get quite as caramelized as fresh, but the casserole will still be deliciously creamy and flavorful.
Can I prepare Brussel Sprout Casserole ahead of time?
Definitely. Assemble everything up to the point of baking, then cover and refrigerate for up to a day. When you’re ready, simply bake as directed, adding a few extra minutes if it goes into the oven cold.
What cheese can I substitute for cheddar?
Gruyère and Fontina are wonderful swaps for sharp cheddar, bringing a melty, slightly nutty flavor to your Brussel Sprout Casserole. A mix of both is especially dreamy!
How do I make the topping extra crispy?
Drizzle a touch more olive oil or a small dab of melted butter over the panko before baking. This helps the topping turn a gorgeous golden brown and stay crunchy after baking.
Is Brussel Sprout Casserole vegetarian?
This recipe is indeed vegetarian, as it contains no meat or poultry products. For a variation, feel free to add crumbled bacon, pancetta, or swap in gluten-free flour and breadcrumbs to suit other dietary needs.
Final Thoughts
If ever a vegetable dish could win hearts at the dinner table, this is the one! Warm, cheesy, and full of personality, it’s no wonder Brussel Sprout Casserole has been making regular appearances in my kitchen. Give it a try and you just might discover your new favorite way to love Brussels sprouts, too.
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Brussel Sprout Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, cheesy goodness of this Brussel Sprout Casserole. A perfect side dish that combines tender roasted Brussels sprouts with a decadent cheese sauce, topped with a crispy breadcrumb crust.
Ingredients
Brussels Sprouts:
- 1½ pounds Brussels sprouts (trimmed and halved)
Cheese Sauce:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Topping:
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Roast Brussels sprouts: Toss halved Brussels sprouts with olive oil and roast on a baking sheet for 15 minutes until tender.
- Make cheese sauce: Melt butter, sauté garlic, stir in flour, then gradually whisk in milk and cream. Season with salt, pepper, and nutmeg. Cook until thickened, then stir in cheddar cheese until melted.
- Combine and bake: Mix roasted Brussels sprouts with cheese sauce, pour into baking dish, top with Parmesan and breadcrumbs. Bake for 20–25 minutes until golden brown and bubbly. Let rest before serving.
Notes
- Add crumbled bacon or chopped cooked pancetta for extra flavor.
- Swap cheddar for Gruyère or Fontina for a more gourmet version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 55mg
