A creamy and cheesy Brussels sprouts bake that is perfect as a side dish or a main course.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 400°F.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
While the Brussels sprouts are roasting, in a medium saucepan over medium heat, combine the heavy cream, Gruyère cheese, Parmesan cheese, garlic powder, onion powder, and nutmeg. Stir until the cheeses are melted and the mixture is smooth.
Once the Brussels sprouts are done roasting, transfer them to a baking dish. Pour the cheese sauce over the Brussels sprouts, making sure they are well coated.
If desired, sprinkle breadcrumbs on top for added crunch.
Bake in the oven for an additional 15-20 minutes, or until the top is golden and bubbly.
Let cool for a few minutes before serving.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk.
You can also add cooked bacon or pancetta for extra flavor.
For a vegetarian twist, try adding sautéed mushrooms or spinach to the mix.