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Cheesy Brussels Sprouts Everyone Will Crave

Cheesy Brussels Sprouts Everyone Will Crave

Roasted Brussels sprouts are baked in a creamy cheddar, Gruyère, and Parmesan sauce until bubbling and golden. Optional panko breadcrumbs add a crisp topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Brussels Sprouts
  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons Olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Cheese Sauce
  • 2 tablespoons Unsalted butter
  • 2 cloves Garlic, finely minced
  • 2 tablespoons All-purpose flour
  • 1 cup Whole milk
  • 1/2 cup Heavy cream
  • 1 cup Shredded sharp cheddar cheese
  • 1/2 cup Shredded Gruyère or low-moisture mozzarella
  • 1/4 cup Finely grated Parmesan
  • 1/4 teaspoon Red pepper flakes
Topping
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon Melted butter or olive oil

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and grease a 9-by-13-inch baking dish.
  2. Toss trimmed, halved Brussels sprouts with olive oil, kosher salt, and black pepper. Arrange them cut-side down and roast for 18–22 minutes, until partly tender and browned.
  3. Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds, then whisk in flour and cook for 1 minute.
  4. Gradually whisk in whole milk and heavy cream. Simmer for 2–4 minutes, stirring often, until slightly thickened.
  5. Remove the sauce from the heat and stir in cheddar, Gruyère or mozzarella, Parmesan, and red pepper flakes until smooth.
  6. Place the roasted Brussels sprouts in the prepared baking dish and pour the cheese sauce over them. If desired, combine panko with melted butter or olive oil and sprinkle it over the top.
  7. Bake at 400°F for 10–15 minutes, until the sauce is bubbling and the topping is golden. Broil for 1–2 minutes at the end if you prefer a darker browned crust.
  8. Let the casserole rest for 5 minutes before serving so the sauce can settle slightly and cling to the sprouts.

Notes

Dry the Brussels sprouts thoroughly after washing or blanching because excess water can thin the sauce and limit browning. Do not boil the cheese sauce after adding the cheese, or it may separate or become grainy. For a bacon variation, cook 4–6 ounces of bacon or pancetta until crisp and scatter it over the sprouts before adding the sauce.