Baked Brussels Sprouts and Cheese

Baked Brussels Sprouts and Cheese

I grew up hating Brussels sprouts so it’s always a joke to me how much I love them now. In fact, my whole family loves them even my daughter. As a former picky eater, it’s crazy to me how Scarlett, from a wee age, loved eating the little buds. If your kids hate them and you want the magic advice on how to get them to eat them, I don’t have it. I’m not sure what it was that made Scarlett want them for dinner–Maybe it was our own love of them, the fact we always roasted them which I think is the best way to eat them or because she has just always been a good eater. Whatever it was for Scarlett really doesn’t matter because this recipe may be all you need for your kids or any adult who is skeptical of Brussels. (And I know there are a lot of them out there!)

I usually think a cheese sauce is the way to go for most things but, holy God!, sprouts in a cheese sauce is the way to get ANYONE to eat (and love!) these baby cabbages. The recipe my basic cheese sauce that I use for mac and cheese coddling par-boiled sprouts and then baked to to perfection. If you’re looking for a new side dish for Thanksgiving, then this is your recipe. If you just want another vehicle for cheese, this is your dinner’s new best friend. And if you have Brussels sprout skeptics that still don’t like sprouts after this dish, then I want to know about it. It means I have my work cut out for me.

Baked Brussels Sprouts with Cheese

Ingredients

  • 5 cups brussels sprouts, halved
  • 3 tbsps butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups milk room temperature
  • 1 1/2 cups grated gruyere
  • 1/4 cup shaved parmesan cheese
  • 1/4 cup panko

Instructions

  • Preheat oven to 375.
  • Bring a large pot of water to boil and add the Brussels sprouts. Cook for 5 minutes, or until nearly tender. Drain the sprouts and run cold water over them. Pat them dry and set aside.
  • Meanwhile, heat a large skillet over medium heat and add the butter. Add the shallot and garlic and cook until shallots are translucent, about 3 – 5 minutes. Whisk in the flour and cook for 1 minute. Whisk in the milk slowly. Continue to whisk until sauce thickens.
  • Remove the skillet from the heat and add the cheese, stirring until melted. Taste and season with salt and pepper. Add the brussel sprouts to the pan and stir to coat with the cheese sauce.
  • Transfer the mixture to a large baking dish and sprinkle with the parmesan cheese and panko. Bake in the oven for 25 to 30 minutes, or untilt the sauce is bubbling and the cheese on top is melted and golden brown. Serve and enjoy

You might also like

Vegetables

Maple Cornbread

The inspiration for this recipe came to us last summer. Heidi – our What’s So Great About contributor – packed up several pieces of maple syrup sweetened cornbread for a

Summer

Gluten Free Stuffed Peppers

One of the worst/best things about cottaging is all the cooking one has to do. On the one hand it is a never ending production line, on the other hand,

Fall

Sweet Potato French Toast Sticks

We’re breakfast people. Not sure if you can tell that from a blog (10 million pancake posts, hello?), but I can eat a.m. food any time of the day. Scarlett

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply