English Roasted Brussels Sprouts in Cheese Sauce
Elevate your side dish game with these English Roasted Brussels Sprouts in Cheese Sauce—a comforting blend of crispy, caramelized Brussels sprouts and a velvety cheese sauce made from a decadent mix of sharp cheddar and Parmesan. Roasted to golden perfection with a drizzle of olive oil and a sprinkle of salt and pepper, these sprouts are then bathed in a creamy sauce infused with Dijon mustard and a touch of nutmeg for an extra layer of depth. Perfect for impressing guests at a dinner party or adding a gourmet twist to your weeknight dinner, this recipe is a hearty, flavor-packed side that pairs beautifully with roasted meats or enjoyed on its own. Ready in just 45 minutes, it’s a satisfying dish that showcases how Brussels sprouts can truly shine!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the stems off the Brussels sprouts and cut any larger sprouts in half to ensure even cooking.
Place the Brussels sprouts on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the Brussels sprouts in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
While the Brussels sprouts are roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, whisk in the flour and cook for 1-2 minutes to create a roux. This helps remove the raw flour flavor.
Gradually whisk in the milk, about 1/4 cup at a time, ensuring the sauce is smooth and lump-free before adding more milk.
Continue to cook and whisk the sauce over medium heat until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan cheese, Dijon mustard, and nutmeg (if using). Stir until the cheese is fully melted and the sauce is smooth. Remove from heat and set aside.
Once the Brussels sprouts are roasted, transfer them to a serving dish and pour the cheese sauce over the top.
Gently toss the Brussels sprouts to coat them evenly in the sauce, or serve with the sauce drizzled over the top for a more casual presentation.
Serve immediately as a delicious side dish!
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1835 mg | 141% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 710 mg | 15% | |
*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.
