Description
A creamy and cheesy Brussels Sprout Casserole baked until golden, the perfect comforting side dish for holidays or weeknight dinners.
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups milk
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
½ cup breadcrumbs (optional topping)
Instructions
1. Preheat oven to 375°F (190°C). Grease a medium baking dish and set aside.
2. Trim and halve Brussels sprouts. Blanch in boiling water for 3–4 minutes, then drain and pat dry.
3. In a skillet, heat olive oil and sauté onion for 3–4 minutes. Add garlic and cook briefly.
4. Melt butter in the same skillet. Stir in flour and whisk for 1 minute.
5. Gradually add milk and cream while whisking until thickened.
6. Add cheddar, Parmesan, salt, pepper, and nutmeg. Stir until smooth.
7. Fold in Brussels sprouts until coated. Transfer to the prepared baking dish.
8. Sprinkle with breadcrumbs and extra cheese.
9. Bake uncovered for 20–25 minutes until bubbly and golden. Serve warm.
Notes
Use fresh or frozen Brussels sprouts (thawed and drained if frozen).
Add toasted breadcrumbs for a crispy topping.
Swap cheddar with Gruyère or gouda for a different flavor.
To make ahead, assemble and refrigerate overnight, then bake before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Casserole, Vegetarian
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg