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
Scale
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
