This Brussels sprouts recipe will make any Brussels sprout lover in your world stupidly happy. Cheesy Baked Brussels Sprouts are absolutely delicious and kind of like a Brussels sprouts au gratin. They start in a pan and then finish by baking in the oven. The last bit is hands-off, so you can go about finishing the rest of your dinner and just pull them out at the end. Oh, Thanksgiving, here we come!
Pair these Brussels sprouts with Killer Marinated Chicken and Potatoes, Oven-Baked Beef Brisket, or Pan-Fried Pork Chops for a simple feast. And, this is also the part where I (with apologies for being a bit cliché) will also point out that it might flip any Brussels sprouts skeptics over to the light.
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These Cheesy Baked Brussels Sprouts are absolutely delicious, kind of like Brussels sprouts au gratin. They make a tempting fall and winter side dish. and I would eat them as a vegetarian main dish any time.Tweet This
Cheesy Brussels Sprouts Ingredients
Cheese, shallots, and cream are the ingredients you need for this cheesy baked Brussels sprouts recipe.
- Brussels sprouts – Brussels sprouts are at their absolute indulgent best in this cheesy sauce.
- Butter – A rich and creamy base for a rich and creamy sauce.
- Shallots – Add sweetness and a little onion kick to this dish.
- Half-and-half or heavy cream – It is important to use a type of cream with a high-fat content rather than regular milk so that the sauce does not become watery.
- Parmesan cheese – Adds a savory saltiness that rounds out this dish. Use freshly grated or shaved Parmesan rather than the shelf-stable, pre-grated stuff.
- Sharp grated cheese – Any of your favorite cheeses, or several of them, would work in this recipe. I like using cheddar, but provolone, asiago, and manchego would work well.
How to Make Cheesy Brussels Sprouts
- Sauté the shallots.
- Sauté the Brussels sprouts: Get the Brussels sprouts going on the stovetop, just until they turn a bit brown in spots. Add a small amount cream or half-and-half.
- Add cheese: Add an unstinting amount of cheese, Parmesan, and cheddar (or whatever you like). Stir until the cheese melts.
- Bake: Transfer the pan to a preheated 375-degree oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning — just watch it carefully).
Cooking Brussels sprouts in two stages helps to incorporate cheese into the dish. I start them on the stove with some half-and-half or heavy cream, stirring in the cheese slowly. This creates a smooth, cheesy sauce, which you can then pop into the oven. The baking stage will help the Brussels sprouts finish cooking all the way through while the cheese gets deliciously browned on top.
The best Brussels sprouts for those who don’t think that they like them are ones with strong flavors and other favorite ingredients. My husband, who is not a fan, had three helpings of these cheesy Brussels sprouts. I also make Bacon-Wrapped Brussels Sprouts and Spicy Kimchi Brussels Sprouts, which hide the off-putting aftertaste with their delicious strong flavors.
You do not need to soak Brussels sprouts before you cook them. You may want to soak them in water if you find that there is dirt between the leaves, which can be difficult to remove by rinsing. However, if your sprouts are clean, they are ready to cook as-is.
This is a great make-ahead recipe for the holidays. The day before or the morning of, cook the Brussels sprouts on the stove up to the point where you would put them into the oven. You can store them in the fridge, ideally in the pan or baking dish you will be cooking them in. Then, just before dinner, you can sprinkle the Brussels with a little extra cheese on top and stick the whole thing right in the oven.
What to Serve With Cheesy Baked Brussels Sprouts
More Warm Brussels Sprouts Recipes
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Bacon Wrapped Brussels Sprouts
- Shredded Sautéed Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Chorizo and Toasted Breadcrumbs
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
Also, see How to Cook Brussels Sprouts!
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Cheesy Baked Brussels Sprouts
- 2 pounds Brussels sprouts (trimmed and halved)
- 3 tablespoons unsalted butter
- 3 tablespoons minced shallots
- ½ cup half-and-half (or heavy cream)
- ¼ cup grated or shaved Parmesan
- ½ cup shredded sharp cheese
- Preheat the oven to 375 F. If the Brussels sprouts are large, you may want to cut the halves into quarters.
- Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes until the outsides start to soften and brown just a bit. Pour over the half-and-half or cream, which will quickly start to simmer. Add the cheddar and the Parmesan and stir until the cheeses have started to melt.
- Transfer the pan to the oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning – just watch it carefully).
Nutrition information is automatically calculated, so should only be used as an approximation.