Cheesy Brussels Sprouts Bake
Transform your everyday veggie side dish into something truly irresistible with this Cheesy Brussels Sprouts Bake! Perfectly roasted Brussels sprouts are smothered in a luxuriously creamy cheese sauce made with Gruyere, Cheddar, and Parmesan, then topped with crisp, golden Panko breadcrumbs for the ultimate comfort food experience. This easy-to-make casserole is an ideal dish for holidays, dinner parties, or any night you want to upgrade your vegetable game. With rich flavors, a satisfying crunch, and a touch of indulgence, this recipe is guaranteed to win over even the pickiest eaters. Serve it as a standout side dish or a vegetarian main—either way, it’s sure to be a crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 800 g Brussels sprouts
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 cup Gruyere cheese, shredded
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Panko breadcrumbs
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut larger sprouts in half, keeping smaller ones whole for even cooking.
Toss the Brussels sprouts with olive oil, salt, and black pepper on a baking sheet. Spread them out in a single layer and roast for 15-20 minutes, stirring halfway through, until tender and lightly browned.
While the Brussels sprouts roast, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to create a smooth mixture. Cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Stir in the garlic powder, onion powder, Gruyere cheese, Cheddar cheese, and Parmesan cheese, reserving a handful of cheese for the topping. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Transfer the roasted Brussels sprouts to a baking dish. Pour the cheese sauce over the sprouts, ensuring they are evenly coated.
In a small bowl, mix the Panko breadcrumbs with the reserved cheese. Sprinkle the mixture evenly over the top of the Brussels sprouts and cheese sauce.
Bake in the preheated oven for 10-12 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 525 mg | 40% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 662 mg | 14% | |
*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.
