Experience a twist on an old favorite with this Cheesy Brussels Sprout Bake. Fresh, roasted sprouts embrace a velvety blend of cheddar, Parmesan, and cream cheese, elevated by the richness of heavy cream. A crunchy topping of panko transforms each bite into a satisfying treat perfect for the holiday season.

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I finally perfected my Cheesy Brussels Sprout Bake recipe and it turned out to be an absolute crowd pleaser this holiday season. I started with 1 lb of fresh Brussels sprouts that i trimmed and halved and tossed them in 2 tbsp olive oil.

I then layered them with 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, and 4 oz of softened cream cheese. I mixed in 1/2 cup heavy cream and 2 garlic cloves minced which helps give it a savory punch while keeping its creamy texture.

I use 1/2 tsp salt and 1/4 tsp black pepper to season, and for a little extra crunch and flavor i topped it off with 1/2 cup panko breadcrumbs. Its rich in protein and fiber from the sprouts along with calcium from the cheeses, making it a nutritious side dish perfect for gatherings like Christmas dinner or Thanksgiving dishes.

Enjoy this balanced blend of veggies and cheesy goodness!

Why I Like this Recipe

I really love this recipe because it brings together a crazy mix of flavors and textures. The cheesy blend with cheddar, Parmesan, and cream cheese gives it a rich, comforting taste that just makes me crave more. I also dig that the crispy panko breadcrumbs on top add a satisfying crunch to every bite.

I like how simple the recipe is, even if it does take a couple of steps. It’s not super complicated and I can actually follow it without getting too stressed out. Plus, the oven-baked Brussels sprouts come out tender and perfectly seasoned every time.

Another reason I’m into it is that it’s flexible. I like that I can turn up the heat with red pepper flakes if I’m feeling a little adventurous or keep it mild on a regular day. It makes the dish feel just right for any occasion.

This Cheesy Brussels Sprout Bake is defintely one of my go-to sides when I’m hosting friends or family for holidays. Its mix of gooey cheese, crunchy topping, and savory sprouts always impresses everyone, and it’s super easy to whip up. Its simple flavors and fun textures put a cool twist on a classic veggie dish, making it a real crowd pleaser.

Ingredients

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Brussels sprouts – rich in fiber and vitamins, they add earthy crunch and freshness.
Olive oil – a healthy fat that helps to crisp the sprouts and meld flavors.
Cheddar cheese – offers protein and a tangy, melty richness to every bite.
Parmesan cheese – brings a salty, savory burst that intensifies the dish.
Cream cheese – makes the bake creamy and smooth with its mild, buttery taste.
Panko breadcrumbs – adds a crispy topping with a light, satisfying crunch.

Ingredient Quantities

1 lb fresh Brussels sprouts, trimmed and halved

2 tbsp olive oil

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

4 oz cream cheese, softened

1/2 cup heavy cream

2 garlic cloves, minced

1/2 tsp salt (or more to taste)

1/4 tsp black pepper (or more to taste)

1/2 cup panko breadcrumbs

Optional: 1/4 tsp red pepper flakes if you like a little kick

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish.

2. In a large bowl, toss the trimmed and halved Brussels sprouts with 2 tbsp olive oil, the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want a kick.

3. Spread the seasoned Brussels sprouts evenly in the baking dish.

4. Bake the sprouts for about 20 minutes until they start to get a little tender.

5. While they’re baking, mix together the cheeses in a separate bowl. Stir in 1 cup shredded cheddar, 1/2 cup grated Parmesan, and 4 oz of softened cream cheese.

6. Once the sprouts are ready, remove the dish from the oven and gently drizzle 1/2 cup heavy cream over the Brussels sprouts.

7. Evenly dollop and then spread the cheese mixture over the warm sprouts.

8. Sprinkle 1/2 cup panko breadcrumbs on top for a nice crunchy layer.

9. Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is bubbly and the breadcrumbs have turned golden.

10. Let the dish cool for a few minutes before serving. Enjoy your Cheesy Brussels Sprout Bake!

Equipment Needed

1. Oven – used to bake the Brussels sprouts and cheese mixture
2. Baking dish – lightly greased to hold and evenly cook the ingredients
3. Large mixing bowl – for tossing the Brussels sprouts with olive oil, garlic and spices
4. Smaller bowl – to mix together the cheddar, Parmesan, and cream cheese
5. Cutting board – for trimming and halving the Brussels sprouts and mincing the garlic
6. Chef’s knife – necessary for chopping the Brussels sprouts and garlic evenly
7. Measuring spoons and cups – to accurately measure the olive oil, heavy cream, salt, pepper and panko breadcrumbs
8. Spatula or wooden spoon – used for stirring the ingredients and gently spreading the cheese mixture over the sprouts

These items are pretty standard and help keep portion control and overall nutritional balance in check since proper measurements ensure you’re not overdoing any of the ingredients.

FAQ

Q: Can I use frozen Brussels sprouts in this recipe?

A: Yes, you can but make sure to thaw them completely and pat them dry so they dont water down your bake.

Q: How do I get that perfect crispy topping?

A: The trick is to toss the panko breadcrumbs in a bit of olive oil before sprinkling them on top, and dont overdo it in the oven.

Q: What can I do if I dont have panko breadcrumbs?

A: You can use regular breadcrumbs instead, but the texture may not be as crunchy, so try to toast them lightly in a pan first.

Q: Can I make this dish ahead of time?

A: Yup, you can prep everything and pop it in the fridge until you're ready to bake, just add the breadcrumbs right before you put it in the oven.

Q: Can I substitute the heavy cream with another ingredient?

A: Sure, you can swap heavy cream with half and half or even whole milk, though the sauce might be a bit thinner.

Cheesy Brussels Sprout Bake Recipe Substitutions and Variations

Instead of using olive oil, you can try avocado oil or even melted butter if you want a richer flavor.
If you dont have cheddar cheese available, a blend of mozzarella and Gruyere can work as a good replacement.
You can substitute Parmesan cheese with Pecorino Romano for a sharper, tangier taste.
Heavy cream can be swapped with half and half, or you can mix whole milk with a little melted butter for a similar effect.
If you dont fancy panko breadcrumbs, crushed cornflakes or regular breadcrumbs can give you that crunchy topping.

Pro Tips

1) Make sure you spread out the Brussels sprouts in the dish so they dont steam each other out. Overcrowding can cause them to get mushy instead of nicely roasted.
2) Let your cream cheese warm up a bit before mixing it with the cheddar and Parmesan. It makes it so much easier to stir everything together and get a smooth, cheesy layer.
3) If you want an extra crunch, try lightly toasting the panko breadcrumbs in a pan with a small drizzle of olive oil before sprinkling them on top. It really amps up the texture of the dish.
4) After baking, let your dish cool down for a few minutes before serving. This not only makes it safer to eat, but also helps the flavors to settle into a more balanced taste.