Easy Cheesy Brussels Sprouts

This comfort-filled cheesy Brussels sprouts casserole transforms the often-divisive vegetable into a creamy, indulgent side dish everyone will love. The honey Dijon mustard adds a secret touch of tangy sweetness that elevates the entire dish beyond ordinary vegetable sides.

I created this recipe after years of watching family members push Brussels sprouts around their plates. The first Christmas I served this cheesy version, my brother-in-law who claimed to hate Brussels sprouts asked for seconds. Now it makes an appearance at every holiday gathering by popular demand.

Ingredients

• Brussels sprouts: Fresh is best for texture but frozen work in a pinch
• Butter: Creates the base for your roux; ensure it is unsalted for better flavor control
• All-purpose flour: Thickens the cheese sauce without lumps
• Milk: Whole milk creates the creamiest sauce but 2% works well too
• Honey-Dijon mustard: The secret ingredient that adds complexity and balances the richness
• Salt: Enhances all flavors; use kosher for best results
• Pepper: Freshly ground provides the best flavor
• Old Cheddar cheese: Use a good quality aged cheddar for maximum flavor and perfect meltability

Step-by-Step Instructions

Prep Brussels Sprouts:

Trim the tough ends from each sprout and remove any loose or discolored outer leaves. This ensures even cooking and removes any bitter parts. A small paring knife works perfectly for this task.

Blanch the Sprouts:

Cook Brussels sprouts in generously salted boiling water for 10-12 minutes until they are just fork-tender but still maintain some firmness. Immediately drain well to prevent overcooking which can release sulfur compounds and create an unpleasant smell.

Create the Roux Base:

Melt butter in a heavy-bottomed saucepan over medium heat watching carefully to prevent browning. The butter should be completely melted and bubbling slightly before proceeding.

Develop the Flour Mixture:

Gradually whisk in flour a little at a time ensuring there are no lumps. Continue cooking for exactly 1 and 1/2 minutes whisking constantly. This step cooks out the raw flour taste while developing flavor.

Create the Béchamel Sauce:

Pour in milk gradually about 1/4 cup at a time while whisking vigorously to prevent lumps. The mixture will initially thicken dramatically before loosening as you add more milk.

Thicken the Sauce:

Cook the milk mixture for 5 full minutes stirring constantly with a wooden spoon or heat-resistant spatula. The sauce should coat the back of a spoon and hold a line when you run your finger through it.

Add Flavorings:

Stir in the honey-Dijon mustard, salt, and pepper ensuring everything is thoroughly incorporated. Taste and adjust seasonings if needed.

Create the Cheese Sauce:

Remove the pan from heat before stirring in 1/2 cup of shredded cheddar. This prevents the cheese from becoming grainy or separating. Stir until completely melted and smooth.

Combine Components:

Gently fold in the drained Brussels sprouts ensuring each piece gets coated in the cheese sauce. Be careful not to break or mash the sprouts while mixing.

Prepare for Baking:

Transfer the mixture to a greased 11x7-inch baking dish spreading evenly to the edges. The dish should be filled about 3/4 full to allow for some bubbling during baking.

Add Final Cheese Layer:

Sprinkle the remaining cup of shredded cheddar evenly across the top creating a generous cheese layer that will become golden and slightly crispy.

Bake to Perfection:

Bake in a preheated 375°F oven for exactly 25 minutes until the cheese is bubbling and developing golden brown spots on top.

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The honey Dijon mustard completely transforms this dish from ordinary to extraordinary. I discovered this ingredient combination accidentally when I ran out of regular Dijon and had to use what was in my refrigerator. My daughter now says she can instantly recognize my Brussels sprouts because of this unique sweet-tangy note that cuts through the richness of the cheese sauce.

Make It Your Own

Creating variations of this recipe is simple and rewarding. For a lighter version, substitute half the cheese with nutritional yeast and use unsweetened almond milk instead of regular milk. The dish maintains its creamy texture while reducing calories. When serving to guests, I sometimes divide the mixture between individual ramekins for an elegant presentation that also helps with portion control.

Perfect Pairings

This cheesy Brussels sprouts casserole pairs wonderfully with roasted meats, particularly ham or turkey, making it ideal for holiday meals. For weeknight dinners, serve alongside a simple grilled chicken breast or salmon fillet. The creamy texture and savory flavor complement proteins without competing for attention on the plate.

Troubleshooting Tips

If your cheese sauce appears grainy or separated, it was likely overheated. To prevent this, always remove the pan from heat before adding cheese and stir continuously while it melts. Should separation occur, whisk in a tablespoon of warm milk to bring the sauce back together. For those finding the Brussels sprouts too firm, reduce the blanching time by 2 minutes as oven baking will continue the cooking process.

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Frequently Asked Questions

→ Can I use frozen Brussels sprouts?

Yes, you can use frozen Brussels sprouts. Thaw them completely and pat dry before cooking to avoid excess water in the dish.

→ What type of cheese works best?

Sharp cheddar cheese is ideal for its bold flavor, but you can substitute with Gruyère, Parmesan, or a cheese blend for different flavor profiles.

→ How can I make this dish lighter?

You can use low-fat milk and reduced-fat cheese to make a lighter version, though the sauce may be less rich.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the dish up to the baking step and refrigerate it for a day. Bake it just before serving.

→ What can I pair this dish with?

Pair these cheesy Brussels sprouts with roasted meats, mashed potatoes, or a hearty grain like quinoa for a well-rounded meal.