Description
Think of this dish as the grown-up cousin of green bean casserole—roasted Brussels sprouts tucked into a creamy, cheesy sauce, topped with a crispy Parmesan-panko crust. It’s rich, golden, and irresistibly comforting, while still bringing a touch of freshness to the table.
Ingredients
1 ½ lbs Brussels sprouts, trimmed & halved
2 tbsp olive oil
2 tbsp butter
2 tbsp flour
1 ½ cups milk (whole or 2%)
1 cup Gruyère or white cheddar, shredded
½ cup Parmesan, grated (divided)
½ tsp nutmeg (optional, for warmth)
Salt & black pepper to taste
½ cup panko breadcrumbs
Instructions
Roast sprouts: Toss Brussels sprouts with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20 minutes until caramelized.
Make sauce: Melt butter in a saucepan, whisk in flour, and cook 1 min. Slowly whisk in milk until smooth. Stir in Gruyère, half the Parmesan, nutmeg, salt, and pepper.
Assemble: Fold roasted Brussels sprouts into the cheese sauce and transfer to a baking dish.
Top & bake: Combine panko with remaining Parmesan. Sprinkle on top and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Serve warm: Perfect alongside roasts or holiday mains.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 / Serving
- Fat: 18g / Serving
- Carbohydrates: 17g / Serving
- Fiber: 4g / Serving
- Protein: 11g / Serving