Cheesy Brussels Sprouts Recipe
Roasted Brussels sprouts baked in a creamy cheddar–Parmesan sauce with a buttery panko crunch. Comforting, simple, and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb Brussels sprouts, trimmed and halved
- 1.5 tbsp olive oil
- 2 tbsp unsalted butter for the sauce
- 0.33 cup minced shallot
- 2 tsp minced garlic
- 2 tbsp all-purpose flour for thickening
- 1.25 cup half-and-half warmed
- 1.5 cup sharp cheddar, shredded
- 0.5 cup Parmesan, finely grated divided
- 2 oz cream cheese, softened
- 1 tsp Dijon mustard
- 0.25 tsp smoked paprika
- 1 tsp kosher salt divided
- 0.5 tsp black pepper divided
- 0.5 cup panko breadcrumbs
- 1 tbsp melted butter for the topping
- 1 tsp fresh lemon juice brightens the sauce
Instructions
Preparation Steps
- Heat oven to 400°F. Lightly grease a 9x13-inch baking dish.
- Toss Brussels sprouts with olive oil and a pinch of the salt and pepper. Arrange cut side down on a sheet pan.
- Roast 15–18 minutes, until edges are browned and centers are just tender.
- Melt butter in a large skillet over medium heat. Soften shallot 2–3 minutes, then stir in garlic for 30 seconds.
- Sprinkle in flour and cook, stirring, for 1 minute to form a paste.
- Gradually whisk in warm half-and-half. Simmer, whisking, until thick and silky, 3–4 minutes.
- Take off heat. Stir in cream cheese, Dijon, and smoked paprika until smooth.
- Fold in cheddar and half of the Parmesan. Add lemon juice and the remaining salt and pepper to taste.
- Transfer roasted sprouts to the baking dish. Pour sauce over and toss to coat evenly.
- Combine panko with melted butter and the remaining Parmesan. Scatter evenly over the top.
- Bake 10–12 minutes until bubbling. Broil 1–2 minutes for extra color if desired. Rest 5 minutes before serving.
Notes
Swap the cheddar for Gruyère or fontina for a richer, melty finish. For a gluten-free version, thicken the sauce with 1 tbsp cornstarch whisked into the half-and-half and use gluten-free panko. Leftovers keep covered in the fridge for up to 3 days; reheat at 350°F until warmed through.
This recipe is an original creation inspired by classic Cheesy Brussels Sprouts Recipe flavors. All ingredient ratios and instructions are independently developed.