Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime—and we’re not just saying that! This recipe is our go-to for a cozy homey side dish that wins everyone over. We’ve made it for Thanksgiving a few times and everyone sings it’s praises (then asks us for the recipe!).
Brussels sprouts, shallots and garlic make the powerhouse vegetable flavor. Butter, flour, and milk create a creamy roux to thicken the sauce. Onion powder and garlic powder add savory seasonings. White cheddar cheese brings a sharp, savory flavor. Pecorino Romano cheese is the key: it’s an aged cheese that’s like a saltier version of Parmesan. If desired, you can substitute Parmesan cheese and another pinch of salt. but Pecorino brings a unique flavor. Panko bread crumbs add a crunchy topping.
Slicing into quarters makes them easier to sauté. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces. Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces. Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
Measure out your ingredients first (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say this is mise en place, which “means everything in its place”. Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown. Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
As a side with baked chicken, baked fish, or as part of a vegetarian dinner As part of a Thanksgiving spread or Christmas table As a vegetarian main dish with a green salad and another easy side dish
Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce. Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.
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Make delicious crispy brussels sprouts or balsamic brussels sprouts with a balsamic glaze Try a feathery and delicious Brussels sprout salad paired with cranberries and almonds. Make fan favorite smashed Brussels sprouts. Opt for fried Brussels sprouts or add some heat with spicy Brussels sprouts.
