Total Time: 40 minutes | Yield: 6 servings
Creamy, cheesy, and crowned with a golden crunch—this Cheesy Brussels Sprout Bake is about to become your go-to comfort food side dish (or even main!). It’s the perfect balance of indulgent and veggie-forward, ideal for easy dinners or impressive holiday spreads. Roasted Brussels sprouts are nestled in a velvety cheese sauce and topped with crispy panko and Parmesan for a texture-packed finish. Think comfort food meets elevated greens—an easy recipe that makes Brussels sprouts crave-worthy.
Ingredients
1½ lbs Brussels sprouts, trimmed and halved
1 cup shredded mozzarella cheese
1 cup shredded Gruyère or sharp cheddar cheese
1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Optional: chopped fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Blanch Brussels sprouts for 4–5 minutes, then drain and set aside.
In a saucepan, melt butter and sauté garlic for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Gruyère (or cheddar) and half the mozzarella cheese until melted and smooth. Season with salt and pepper.
Place Brussels sprouts in a greased baking dish. Pour cheese sauce evenly over them.
Sprinkle the remaining mozzarella, panko breadcrumbs, and Parmesan on top.
Bake uncovered for 20–25 minutes, or until bubbly and golden. Broil for 1–2 minutes if desired for extra crispiness.
Let rest for 5 minutes. Garnish with parsley before serving.
Notes
Gruyère adds a nutty depth, but cheddar works beautifully too.
For extra flavor, add a pinch of nutmeg to the cheese sauce.
Swap panko for crushed crackers if preferred for the topping.
Cheesy Brussels Sprout Bake
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy, and crowned with a golden crunch—this Cheesy Brussels Sprout Bake is about to become your go-to comfort food side dish (or even main!). It’s the perfect balance of indulgent and veggie-forward, ideal for easy dinners or impressive holiday spreads. Roasted Brussels sprouts are nestled in a velvety cheese sauce and topped with crispy panko and Parmesan for a texture-packed finish. Think comfort food meets elevated greens—an easy recipe that makes Brussels sprouts crave-worthy.
Ingredients
1½ lbs Brussels sprouts, trimmed and halved
1 cup shredded mozzarella cheese
1 cup shredded Gruyère or sharp cheddar cheese
1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Optional: chopped fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Blanch Brussels sprouts for 4–5 minutes, then drain and set aside.
In a saucepan, melt butter and sauté garlic for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Gruyère (or cheddar) and half the mozzarella cheese until melted and smooth. Season with salt and pepper.
Place Brussels sprouts in a greased baking dish. Pour cheese sauce evenly over them.
Sprinkle the remaining mozzarella, panko breadcrumbs, and Parmesan on top.
Bake uncovered for 20–25 minutes, or until bubbly and golden. Broil for 1–2 minutes if desired for extra crispiness.
Let rest for 5 minutes. Garnish with parsley before serving
Notes
Gruyère adds a nutty depth, but cheddar works beautifully too.
For extra flavor, add a pinch of nutmeg to the cheese sauce.
Swap panko for crushed crackers if preferred for the topping
- Prep Time: 40 minutes
Nutrition
- Calories: 310
- Protein: 12g
FAQs
Can I use frozen Brussels sprouts?
Yes! Thaw and pat them dry before blanching to prevent excess moisture.
Can I make it ahead of time?
Absolutely. Assemble the dish (without baking), cover, and refrigerate up to 24 hours. Bake when ready to serve.
What other cheeses work well?
Fontina, Monterey Jack, or even a smoky gouda can make great substitutes.