Description
A creamy and cheesy Brussels Sprout Casserole baked until golden and bubbly, featuring tender sprouts in a rich sauce with a crisp melted cheese topping.
Ingredients
Units
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, black pepper, and minced garlic until evenly coated.
- Lightly grease a 9 by 13 inch baking dish.
- Spread the seasoned sprouts evenly in the baking dish. In a separate bowl, whisk heavy cream and softened cream cheese until smooth, then stir in 1 cup of shredded cheddar and the grated Parmesan. Pour this mixture evenly over the sprouts. Sprinkle the remaining 1/2 cup shredded cheddar on top.
- Bake for 25 to 30 minutes, until the sprouts are tender and the top is golden and bubbling.
- Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
- Serve warm and enjoy.
Notes
- Roast the sprouts for 10 minutes before adding the cream mixture for deeper flavor.
- Use room temperature cream cheese for easier blending.
- Broil for the last 2 minutes if you want extra browning on top.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg