Cheesy Brussel Sprouts
These Cheesy Brussel Sprouts are the ultimate side dish for any meal! Even Brussels sprout haters will be asking for seconds.
You’re in the right place if you’re looking for a crowd-pleasing side. These Brussels sprouts are roasted to perfection and covered in a creamy, cheesy sauce, and they pair perfectly with everything from Thanksgiving turkey to a simple weeknight dinner. Whether you’re a fan of Brussels sprouts or just looking to try something new, this recipe is about to become a favorite.
The best part? This dish is surprisingly easy to make with just a few ingredients, such as Brussels sprouts, cheese, butter, milk, and spices. The secret touch? A little Dijon mustard to bring out the flavors. It’s the perfect addition to your weekly meal rotation!
Why You’ll Love It
- Easy to Make: With just a few simple steps, you’ve got a cheesy, comforting side dish ready for any occasion.
- Super Versatile: Perfect for holiday dinners, potlucks, or a weeknight side dish.
- Rich & Comforting: The cheesy, creamy sauce with a hint of Dijon and nutmeg makes these Brussels sprouts warm and satisfying. It’s comfort food at its best!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Brussels Sprouts: The star of the dish, bringing a slightly sweet and nutty flavor that pairs perfectly with the creamy cheese sauce.
- Unsalted Butter: Adds richness to the sauce, creating a smooth, buttery base.
- All-Purpose Flour: Helps thicken the sauce to coat each Brussels sprout with cheesy goodness.
- Milk: Adds creaminess to the sauce, making it smooth and rich.
- Dijon Mustard: Gives a little tang and depth, adding a layer of flavor that balances the cheese.
- Salt & Pepper: Simple seasonings that bring out the best in the Brussels sprouts and the sauce.
- Nutmeg: Adds a warm, subtle spice that complements the creamy cheese sauce.
- Shredded Cheddar Cheese: The main ingredient for the cheese sauce, giving it a delicious, gooey texture and a rich, cheesy flavor.
How to Make Cheesy Brussel Sprouts
Follow along to learn how to make Cheesy Brussel Sprouts.
- Step One: Preheat oven to 375°F.
- Step Two: Cut an X at the base of each Brussels sprout. Heat a large saucepan of water to a boil. Boil the Brussels Sprouts for 8 minutes. Drain. Let them cool, and then cut each sprout in half.
- Step Three: Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, stirring until the 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 Sprouts.
- Step Four: Spoon mixture into a greased casserole dish. Sprinkle with the remaining cheese. Bake for 30 minutes. Serve hot.
What to Serve with It
These Brussels sprouts go great with all sorts of main dishes. Here are a few ideas:
- Roast Turkey
- Lemon Herb Slow Cooker Chicken
- Orange Mustard Pork Tenderloin
- Honey Garlic Pork Chops
- Thai Flank Steak Kabobs
Variations and Substitutions
- Try different cheeses: Swap in Gruyere, Swiss, White Cheddar, or Parmesan for a different flavor.
- Spice it up: Add a pinch of cayenne or red pepper flakes for a bit of heat, or stir in some garlic powder.
- Add a crunch: Sprinkle breadcrumbs on top before baking for a crispy finish.
- Meaty twist: Add crispy bacon bits or pancetta for extra flavor.
- Sweet & savory: Drizzle honey or maple syrup on top for a sweet contrast.
Storage Instructions
- Fridge: Place leftovers in an airtight container and refrigerate for 3 days.
- Freezing: Not recommended, as the Brussels sprouts can get watery, and the cheese sauce may separate.
Can I Make This Ahead?
Yes! You can trim and halve the Brussels sprouts, prepare the cheese sauce, and assemble everything in the casserole dish a day in advance. Store it all in the fridge, and pop it in the oven to bake when you’re ready to serve.
Recipe Tips and Tricks
- Choose fresh Brussels sprouts: Fresh, firm sprouts give the best texture and flavor.
- Cut evenly: Halve the sprouts for even cooking and a better balance of flavors.
- Boil, don’t overcook: Boil the sprouts for 8 minutes, keeping them tender but not mushy.
- Grate fresh cheese: Freshly grated cheese melts smoother than pre-shredded and makes for a creamier sauce.
- Grease your casserole dish: This prevents sticking and makes cleanup easier!
Side Dish Recipes
- Turnip Casserole
- Roasted Root Vegetables
- Roasted Brussels Sprout with Cranberries and Bacon
- Company Peas
- Brussel Sprouts with Lemon and Pancetta
- Cheesy Corn Casserole
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Cheesy Brussels Sprout
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Ingredients
- 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
Instructions
- 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.
Nutrition
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.
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