Cheesy, oeey gooey, healthy, creamy…
While one of these words tends to not be like the other, they all co-exist in this cheesy Brussels sprouts bake! (Talk about absolutely delicious!)
The dish is like this cauliflower au gratin recipe, meaning it is topped with a browned crust, often using breadcrumbs and grated cheese. Really, this side dish is a delicious way to eat veggies, even the pickiest of eaters will enjoy!
Find out to prepare one satisfying crowd-pleaser in about 30 minutes flat. Also, find a dairy-free and vegan-friendly option to satisfy such dietary preferences and needs.
(Oh and if you love this Brussels sprouts recipe, do not miss out on these garlic roasted Brussels sprouts!)
Cheesy Brussels Sprouts Bake Recipe
Yield: 8 servings
Nutrition per serving: 140 calories, 7 g fat, 7 g protein, 13 g total carb, 5 g fiber
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
• 1 Tbsp butter, unsalted
• 1 medium shallot, finely chopped
• 2 lbs Brussels sprouts, cut into halves
• 2 Tbsp garlic, minced
• 1/4 cup heavy cream
• 2 Tbsp Dijon mustard
• Salt and pepper
• 1/2 cup Gruyère cheese, shredded
• 1/4 cup breadcrumbs
1. Preheat oven to 375°F.
2. Heat a large oven-safe pan or skillet over medium heat. (Using an ovenproof baking dish saves from cleaning an extra dish!)
3. Melt butter and add chopped shallot and saute for about 3 minutes. Add the minced garlic and Brussels sprouts to the pan. Sauté for an additional 5 to 7 minutes, or until the sprouts are slightly charred.
4. Remove from heat and stir in the cream and mustard. Also, season with salt and pepper to taste.
5. Top with the cheese and breadcrumbs and bake for about 12 to 15 minutes, or until the cheese is golden brown. Then, heat under the broiler for 1 minute for additional browning, just be sure to watch closely to prevent burning.
6. Allow to set for 5 minutes and enjoy!
Chef Tips & Ideas
From preparing other cheesy options to modifying into a dairy-free and vegan dish, use these chef tips to truly make the Brussels sprout bake your own!
Use Frozen Brussels Sprouts
A common misconception is frozen is not as fresh as, well, fresh food. However, frozen food, especially veggies, proves to be just as fresh and nutritious and maybe even more nutritious!
That being said, feel free to use frozen Brussels sprouts in place of fresh. Not only does the dish taste as great, but can save on food cost and waste.
Fresh out of gruyere cheese? Prefer other cheese varieties?
Feel free to play around with other cheese options! Some other delicious combos include:
• Mozzarella cheese
• Parmesan cheese
• White cheddar cheese
• Yellow cheddar cheese
Dairy-Free, Vegan Brussels Sprouts Gratin
If looking for a dairy-free and vegan-friendly option, the search is over! The dish can be entirely plant-based with the help of one culinary secret weapon...
Cashew cream is prepared with two simple ingredients: Cashews and unsweetened, non-dairy milk such as cashew or almond. It also takes about 1 hour to prepare, which includes the time needed to soak the cashews.
So many ways cashew cream can be deliciously used, including in a vegan Brussels sprouts gratin. Simply swap out the heavy cream with the cashew cream.
Also, sub out the butter for olive oil. And for more of a "cheese sauce" flavor, add 1 Tbsp of nutritional yeast to the Brussels sprouts.
To truly make the dish "gratin," layer with bread crumbs before baking.
Cheesy Brussels Sprouts with Bacon
While this option is not-so-vegan-friendly, the bacon and cheese combo atop the Brussels sprouts can win over the pickiest of eaters!
To keep this a one-dish show, cook and crisp up a few slices of bacon before adding the Brussels sprouts. Remove from the pan and drain excess grease on a paper towel. Crumble and top bacon pieces along with the cheese and bread crumbs in step #5.
Likewise, feel free to omit the butter and use a bit of leftover bacon grease as the cooking oil. Be mindful of the amount used, as bacon and bacon grease are laden in saturated fat and overall calories.
But when it comes to enjoying any favorite food, moderation is key!