I bet even the Brussels Sprout haters will love this recipe! No one can resist this creamy, cheesy and ultra silky sauce that smothers the soft, tender Brussels Sprout. It was a hit on our family’s dinner table.
Thanksgiving is coming up and this recipe makes the perfect side dish to accompany your turkey. It’s easy to make and the taste is top notch. I don’t need a special occasion to make this recipe. Anytime of year is good in my books.
The only thing I wish is that Brussels Sprout were a little bit cheaper. I paid almost $7 at the grocery store to buy them. They aren’t the most affordable vegetable in the store, but they are one of the most delicious, in my opinion.
It’s crazy to think I used to despise them. I really was missing out! I’m glad I changed my ways and became more adventurous when it comes to veggies.
You could also try my Turnip Casserole, Roasted Root Vegetables and Roasted Brussels Sprout with Cranberries and Bacon.
What is your favourite way to serve Brussels Sprout?
Cheesy Brussels Sprout
- 2 lb brussel sprouts
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp nutmeg
- 1 cup cheddar cheese shredded
- Preheat oven to 375°F.
- Cut an X in the base of each Brussels Sprout. Heat a large saucepan of water to a boil. Boil Brussels Sprout for 8 minutes. Drain. Let cool and then cut each Brussels Sprout in half.
- In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Add milk, stirring until sauce boils and thickens. Stir in Dijon mustard, salt, pepper and nutmeg. Remove from heat. Add ½ of the shredded cheddar cheese and stir until melted. Stir in Brussels Sprout.
- Spoon mixture into a greased casserole dish. Sprinkle with remaining cheese. Bake for 30 minutes. Serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.