Use this Cheesy Brussels Sprouts recipe to make a delicious Thanksgiving side dish. Bake brussels sprouts in a creamy, garlicky cheese sauce and top with extra cheese.
Bake Brussels sprouts in a Gruyere Cheese sauce for the perfect side dish
Make veggies the star of the show with this cheesy brussels sprouts recipe. Brussels sprouts are hated by many, but if you bake them in a cheesy garlic sauce and bake them with more Gruyere cheese, they are hard to resist!
I love this thanksgiving side dish because you can assemble it ahead of time and finish the baking just before your guests arrive. That way you can serve warm brussles sprouts and cheese alongside your other holiday favorites.
- Sharp knife and cutting board for trimming brussels sprouts and dicing onion
- Casserole dish
- Large sauté pan for making cheese sauce
- Measuring spoons, measuring cups and liquid measuring cup
How to trim brussels sprouts.
Trim just the very edge off of the stem of the brussels sprouts before cutting into quarters. If some of the outer leaves of the brussels sprouts look browned or wilted you can pull those off before cutting them.
- Yellow onion
- Brussels sprouts
- Salt and pepper
- Heavy cream
- Vegetable broth
- Shredded gruyere cheese
Cheesy Brussels Sprouts Serving suggestions
This brussels sprout with cheese recipe is ideal for Thanksgiving, but that is not the only time to enjoy this decadent side dish. I also like to serve these with some of the following protein recipes:
How to make These Baked Cheesy Brussels Sprouts
Step 1: trim brussels sprouts and dice onion
To begin, preheat oven to 425F. Trim the ends off the brussels sprouts and cut them into quarters or eiths depending on the size.
Then, dice the onion and mince the cloves of garlic.
Step 2: Saute Brussels sprouts
Add oil to a large saute pan and cook garlic and onions until they are soft and fragrant. Add the brussels sprouts to the pan and increase the heat to medium.
Next, saute the brussels sprouts for about 8 minutes tossing frequently. Season them with 3/4 tsp of salt and pour into a casserole dish.
Step 3: Prepare the gruyere cheese sauce
In the same large saute pan, melt butter over medium heat. Mix in the flour until a paste forms. Then, slowly pour in the heavy cream stirring constantly to make a roux.
Then, mix in the vegetable broth and half of the gruyere cheese. Sir the mixture until the cheese is completely melted and mixed into the sauce. Season the sauce with salt and pepper.
Step 4: Bake brussles sprouts with cheese
Pour the warm cheese sauce over the brussels sprouts in the casserole dish. Top the whole thing with more gruyere cheese and place in the oven to bake.
Bake at 425F for 25 minutes and serve immediately.
Storage and reheating
Once fully cooled, store cheesy brussels sprouts in their original casserole dish with a cover or in an airtight container. Store in the fridge for up to 5 days.
Reheat in the oven until warmed through or reheat individual portions in the microwave, air fryer or toaster oven.
Make this dish ahead of time
If you want to make this dish the day before thanksgiving, follow all of the step up until baking the dish. Then, cover the dish and place in the fridge until just before you are ready to eat. Follow baking instructions and add a few extra minutes to account for the fact that the dish was chilled.
Check out these other Great Thanksgiving Recipes
- How to Roast a Turkey Breast
- Kale Cranberry Quinoa Salad
- Green Beans Almondine
- Slow Cooker Turkey Breast and Gravy
- Crispy Maple Bacon Brussels Sprouts
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1/2 a yellow onion
- 4 cloves of garlic
- 32oz brussels sprouts
- 1 tbsp oil
- 1.5 tsp salt (separated)
- 3 tbsp unsalted butter
- 3 tbsp flour
- 3/4 cup heavy cream
- 3/4 cup vegetable broth
- 1/2 tsp pepper
- 2 cups shredded gruyere cheese
- Preheat oven to 425F and grease a casserole pan. Dice the yellow onion and mince the garlic cloves. Trim the ends off of brussels sprouts and cut into quarters or eighths depending on the size.
- Heat oil in a large skillet over medium-low heat and saute the diced onion and minced garlic until soft and fragrant, about 5 minutes. Add the cut brussels sprouts to the pan and increase the heat to medium. Season the brussels sprouts with 3/4 tsp of salt and saute them for 8 minutes, tossing frequently.
- Pour this mixture into a casserole dish and return the pan to the heat. Melt butter in the pan and then mix flour into the melted butter until a paste remains. Slowly pour the heavy cream in the pot mixing constantly until a roux forms.
- Mix in the vegetable broth, 1 cup gruyere cheese, 3/4 tsp salt and 1/2 tsp pepper and continue mixing until all the cheese is melted. Pour cheese sauce over the brussels sprouts in the casserole dish.
- Top with another cup of gruyere cheese and place in the oven to bake. Bake at 425F for 23-25 minutes or until the top is golden brown and bubbling