Cheesy Brussel sprouts are one of the autumn’s pleasures that are deliciously tender, savoury, and perfect for holiday tables.
Brussel Sprouts are nothing else than some small cabbages with a bitter taste, but truly healthy and useful. Okay, bitterness is the least important part of sprouts if you know how to properly cook them.
For my today’s recipe, I have added a lot of cheese, some cheesy sprouts that turn out to taste fantastically delicious and fabulous. Some years ago, I wasn’t a sprout fan, until I have rediscovered some interesting sprout recipes that simply were out of this world.
Any main course, either meat, fish, even pasta, will greatly pair with some baked sprouts. This recipe, where the sprouts are crispy, tender, topped with a lot of cheese, makes it one of the crowd pleasures.
Sprouts have an inviting green colour that looks fancy and elegant on any party table. For any occasion, I try to make some baked sprouts as a side dish that goes in minutes. They really pair with many dishes and due to their healthiness, they complete any meal. The cheese will always make any recipe taste better, so if you have some Brussel sprouts, haters, in your family, this recipe will change their mind.
If you want your party table to look nice and inviting, this sprout recipe, as an appetizer, will steal the show. Nothing too complicated or hard, some baked sprouts topped with cheese and your dish is ready to be served.
How do you make Brussel sprouts taste better?
Brussel sprouts have a bitter taste this is why adding some apples, dates, cranberries, or other fruits will make them taste better. The bitter sprout taste combined with some sweet flavours will make your side dish look and taste fantastically.
Do you need to soak Brussel sprouts before cooking?
Soaking Brussel sprouts are a great idea when you want a less bitter taste. For the recipe I have made today, I have boiled them for some minutes until they are soft and tender. This process makes the sprouts taste less bitter, and bake quicker.
How to make Cheesy Brussel Sprouts?
I adore different colourful side dishes that are healthy and delicious. These cheesy sprouts are finger-liking, and because not everyone’s a fan of these mini cabbages, I have decided to improvise. I have replaced the classic bechamel sauce with bread crumbs and it turned out to be even tastier and delicious.
These sprouts are crispy on the outside with a tender inside layer coated in lot of cheese it makes this dish look creamy – a super decadent recipe to make on a daily basis.
- 1 lb brussel sprouts, the biggest cut halves
- 2 tbsp butter
- 3-4 cloves of garlic, minced
- ¼ cup bread crumbs, or all-purpose flour
- 2 cups of milk
- 1 cup of grated cheese, I have used Cheddar
For note: I have to mention one thing here: I have replaced all-purpose flour with bread crumbs. Why?
The original recipe is made of bechamel sauce mixed with cheese, however, I wanted a more dietetic way. This is my version, and maybe you will find it interesting and healthy, as I did. I liked the taste and the fewer caloric bites. You can try both versions and let me know your impressions.
Preheat the oven at 400F or 200C.
Meanwhile, pull off any yellow outer leaves and boil them in a large pot. Boil some 5-6 minutes until soft, but not mushy. Drain the water and pat the sprouts with a kitchen towel the excess water. Set aside.
Take a saucepan and start making the cheesy sauce. Melt the butter and add the cloves of garlic until fragrant and aromatic. Whisk in bread crumbs, or flour as you wish, and cook for 1 minute. Slowly add milk and cook until it looks like a sauce. Watch the video below 👇
Turn off the heat, add the cheese and mix until it has incorporated and melted.
Take a baking tray and grease with some butter. Pour the sprouts and top the cheesy paste and gently mix all the ingredients. Top some Parmesan, optional.
Bake some 20 minutes or until crispy and golden.
Take off the oven and let it cool down for some minutes.
Crispy and Cheesy Brussel Sprouts
- 1 lb Brussel sprouts
- 2 tbsp butter
- 4 clove garlic
- 1/4 cup bread crumbs
- 2 cups milk
- 1 cup Cheddar
- Preheat the oven at 400F or 200C.
- Meanwhile, pull off any yellow outer leaves and boil them in a large pot. Boil some 5-6 minutes until soft, but not mushy. Drain the water and pat the sprouts with a kitchen towel the excess of water. Set aside.
- Take a saucepan and start making the cheesy sauce. Melt the butter and add the cloves of garlic until fragrant and aromatic. Whisk in bread crumbs, or flour as you wish, and cook for 1 minute. Slowly add milk and cook until it looks like a sauce.
- Turn off the heat, add the cheese and mix until it has incorporated and melted.
- Take a baking tray, and grease with some butter. Pour the sprouts and top the cheesy paste and gently mix all the ingredients.
- Bake for some 20 minutes or until crispy and golden.
- Take off the oven and let it cool down for some minutes.