Brussels Sprouts with Cheese
Transform your Brussels sprouts into an irresistible side dish with this heavenly recipe for Brussels Sprouts with Cheese. Combining the natural caramelized sweetness of oven-roasted Brussels sprouts with a luscious, creamy cheese sauce made from sharp cheddar and nutty Parmesan, this dish strikes the perfect balance of texture and flavor. A hint of garlic powder and a dash of paprika add depth, while the golden, bubbling cheese sauce ensures every bite is decadent and satisfying. Ready in just 35 minutes, this simple yet indulgent recipe is perfect for elevating weeknight dinners or impressing guests at your next gathering. Serve it hot, garnished with fresh parsley for a pop of color and freshness. Whether you're a Brussels sprout enthusiast or a skeptic, this cheesy rendition is sure to win everyone over. Perfect for keywords like "roasted Brussels sprouts," "cheese sauce recipe," and "easy vegetable side dish."
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup Shredded cheddar cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the Brussels sprouts, trim the stems, and cut them in half lengthwise.
Place the Brussels sprouts on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss to coat evenly.
Spread the Brussels sprouts in an even layer on the baking sheet, cut side down. Roast in the preheated oven for 20 minutes, or until golden brown and tender.
While the Brussels sprouts are roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.
Slowly pour in the milk while whisking continuously to prevent lumps. Cook the mixture for 3-4 minutes, or until it thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Mix until fully melted and smooth.
Season the cheese sauce with garlic powder and paprika. Adjust seasoning with additional salt and pepper, if needed.
Once the Brussels sprouts are roasted, transfer them to a serving dish and pour the cheese sauce over the top.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 388 mg | 30% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
