Cheesy Baked Brussels Sprouts

5 from 8 votes

This post may contain affiliate links. Please read our disclosure policy.

Asolutely delicious, and 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.

Cheesy Baked Brussels Sprouts

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.

Cheesy Baked Brussels Sprouts in a skillet.

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, cheese, and cream on marble table.
  • 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.
Cheesy Baked Brussels Sprouts on a plate with meat and potatoes.

How to Make Cheesy Brussels Sprouts

  1. Sauté the shallots.
Wooden spatula stirring a skillet of chopped shallots.
  1. 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.
Adding creamed to sauteed Brussels sprouts in pan.
  1. Add cheese: Add an unstinting amount of cheese, Parmesan, and cheddar (or whatever you like). Stir until the cheese melts.
Melting cheese over sauteed Brussels sprouts.
  1. 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).
Cheesy Baked Brussels Sprouts in cast iron pan.


How do you make Brussels sprouts with cheese?

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.

What are the best Brussels sprouts for people who don’t like them?

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.

Do you need to soak Brussels sprouts before cooking?

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

Plate of potatoes,chicken thighs, and Cheesy Baked Brussels Sprouts.

More Warm Brussels Sprouts Recipes

Also, see How to Cook Brussels Sprouts!

Pin this now to find it later

Pin It
5 from 8 votes

Cheesy Baked Brussels Sprouts

Asolutely delicious, and 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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 People
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!


  • 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).


Looking to add these to Thanksgiving or another cooking-intense day? You can even make them up ahead until the baking time, set them aside for a couple of hours, then sprinkle on the cheese and bake them right before serving. No last-minute fiddling on the stovetop!


Calories: 201kcal, Carbohydrates: 16g, Protein: 10g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 170mg, Potassium: 640mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1517IU, Vitamin C: 129mg, Calcium: 202mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Martha Miller Cox says:

    If I want to make this for a potluck but don’t want to take it in a cast iron pan, after cooking on stove can I transfer to a casserole dish to oven?

    1. Katie Workman says:

      Yes, absolutely!

  2. Billie says:

    I will have to try this. I love Brussels Sprouts, My husband did not want to try, but finally he did, he is alright with eating when in season. I also use them as a slaw which is real good. Will you know when I do. Thanks for the recipe

  3. Wendy Boggess says:

    This is so yummy! I could have eaten the whole pan, but I shared with the family. Everyone but my one picky eater gobbled it up!

  4. Holly says:

    These were the most delicious brussels sprouts I’ve ever had. And so easy and quick to make! This recipe is a keeper for sure. Thanks!

  5. Ann says:

    Made this tonight – delicious – and your hilarious description made the process great fun!!

  6. Aimee says:

    Katie, I cannot wait to make these! Also, I love both your cookbooks and therecipes I have made from your website…any plans to write another cookbook? I would love it if you did!

    1. Katie Workman says:

      I’m thinking about it! So much to do – but would love to tackle another book in the next year or so.

      1. Aimee says:

        I can imagine it is a lot of work! But I look forward to the next one…and so does my family. We are not vegetarians but my daughters and I (sometimes my husband) eat a lot of vegetarian meals. I love that you include so many vegetarian options in your cookbooks. And on your website too! Love the new design btw.

      2. Katie Workman says:

        thank you so so much!