Cheesy Brussel Sprout Casserole (Printer-Friendly)
Creamy Brussels sprouts baked with golden cheese for a comforting, crowd-pleasing side perfect for any occasion.
# What You’ll Need to Cook:
→ Vegetables
01 -
900 g fresh Brussels sprouts, trimmed and halved or quartered if large
→ Sauce
02 -
240 ml heavy cream
03 -
2 garlic cloves, finely minced
04 -
1/2 teaspoon fine sea salt
05 -
1/4 teaspoon ground black pepper
→ Cheese
06 -
100 g freshly shredded parmesan cheese
07 -
170 g mozzarella cheese, shredded
→ Optional
08 -
1 tablespoon olive oil, for pre-roasting
# Steps to Prepare:
01 -
Preheat oven to 200°C. Place trimmed and halved Brussels sprouts on a baking tray, drizzle with olive oil, and season with a pinch of salt. Roast for 15 minutes until just tender.
02 -
In a large bowl, combine pre-roasted Brussels sprouts with heavy cream, minced garlic, half of the parmesan and mozzarella cheeses, sea salt, and black pepper. Stir to mix evenly.
03 -
Transfer mixture to a lightly greased baking dish or cast-iron skillet. Sprinkle the remaining cheeses over the surface in an even layer.
04 -
Bake uncovered in the center of the oven for 17–20 minutes, or until the cheese is golden, bubbling, and slightly crisp at the edges. If the top browns too quickly, tent loosely with foil.
05 -
Remove from oven and allow casserole to rest for 5–10 minutes before serving to let the sauce thicken for optimal texture.
# Extra Cooking Tips:
01 -
For a crisp topping, combine 60 g panko breadcrumbs with a tablespoon melted butter, a pinch of salt, and extra parmesan; sprinkle over the cheese layer before baking.
02 -
To assemble in advance, prepare the unbaked casserole, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 15 minutes before baking.