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.
Cheesy Brussels Sprout
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.
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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 Roasted Brussels Sprout with Cranberries and Bacon.
What is your favourite way to serve Brussels Sprout?
You’ll also love this Brussel Sprouts with Lemon and Pancetta.
Cheesy Brussels Sprout
The cheesiest side dish! Even people who don't like brussel sprouts will ask for another helping of this roasted vegetable recipe.
Ingredients
- 2 lb Brussels Sprout
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 375F.
- 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 1/2 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 556mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 12g
Margaret @ Just Needs Paint says
I’m a sucker for brussel sprouts so I had to check out this recipe! The different spices sound like fun–I’ll have to try it next time I make them for the family. Thanks for sharing!
Jess says
I bet these are AMAZING! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Mary boyles says
I’m saving this resv. looks so yummy!!!
ellen beck says
We love brussel sprouts I grew some in the garden! I have made a dish quite like this and it was super good.
Miz Helen says
This will be a great side dish for the holidays! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
Kat (The Baking Explorer) says
I love brussel sprouts, but I’ve never had them with cheese. I need to try this!
Kim~madeinaday says
Oh how yummy! I must try! Thank you for sharing on Merry Monday! Hope to see ya next week! Pinned & Sharing on FB.
Kim
Christina Makri says
This looks so good and yummy! Thank you for the recipe and thank you for linking up at Sweet Inspiration Link Party
Calvin F. says
Sounds good if you like cheese!
Debbie White Beattie says
Normally I’m not that fond of brussel sprouts but this recipe looks really good