Smokey Brussels Sprouts Bake
Elevate your side dish game with this irresistible Smokey Brussels Sprouts Bake! Bursting with robust flavors, this baked dish combines tender, roasted Brussels sprouts tossed in smoked paprika and garlic powder, a creamy duo of Parmesan and smoked Gouda cheeses, and a perfectly golden, buttery panko breadcrumb topping. As it bakes in the oven, the creamy cheese melts into the sprouts while the breadcrumbs add a delightful crunch, creating a harmonious blend of smoky, cheesy, and savory goodness. Ready in just 45 minutes, this easy and indulgent recipe is ideal for cozy family dinners or as a standout holiday side dish. Garnish with fresh parsley for a pop of color and freshness, and savor a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 lb Brussels sprouts
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 0.33 cup Heavy cream
- 0.75 cup Shredded Parmesan cheese
- 1 cup Shredded smoked Gouda cheese
- 0.5 cup Panko breadcrumbs
- 2 tbsp Butter, melted
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x9-inch baking dish or similar-sized casserole dish.
Trim the stems and any loose leaves from the Brussels sprouts, then cut them in half (or quarters if they are large). Rinse them and pat dry.
In a large mixing bowl, toss the Brussels sprouts with olive oil, smoked paprika, garlic powder, black pepper, and salt until evenly coated.
Arrange the seasoned Brussels sprouts in an even layer in the prepared baking dish.
Drizzle the heavy cream evenly over the Brussels sprouts.
Sprinkle the shredded Parmesan and smoked Gouda cheeses over the top, ensuring they cover the Brussels sprouts evenly.
In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this mixture over the top of the cheese layer.
Transfer the dish to the preheated oven and bake for 25-30 minutes, or until the Brussels sprouts are tender, the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired.
Serve warm as a side dish or enjoy as a main course. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1626 mg | 125% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 248 mg | 5% | |
*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.
