Easy Cheesy Brussels Sprouts

This easy cheesy Brussels sprouts recipe is a fantastic way to turn a sometimes intimidating vegetable into a creamy, comforting side dish that even picky eaters will enjoy. It strikes that perfect balance between tender sprouts and a rich, cheesy sauce that feels indulgent without much fuss.

I first made this after buying a big bag of Brussels sprouts on a whim and looking for a recipe that wasn’t just roasted. It quickly became a favorite for holiday dinners and cozy weeknight suppers alike.

Ingredients

• Brussels sprouts: two pounds trimmed and any loose leaves removed for freshness and even cooking
• Butter: two tablespoons this adds richness and helps form the base of the sauce use unsalted for better control over seasoning
• All-purpose flour: three tablespoons to thicken the sauce ensuring it coats the sprouts beautifully
• Milk: two cups whole milk gives the sauce creaminess I like using whole milk but you can swap in something richer for an even silkier finish
• Honey-dijon mustard: two teaspoons adds a subtle tang and complexity that elevates the cheese sauce without overpowering
• Salt: one quarter teaspoon essential for seasoning the sauce just right taste as you go
• Pepper: half teaspoon freshly ground adds a gentle kick that balances the creaminess
• Old Cheddar cheese: one and a half cups shredded for melty sharp flavor choose a quality cheddar for the best taste and texture

Instructions

Trim Brussels Sprouts:

Trim the ends from the Brussels sprouts and remove any loose leaves. This helps them cook evenly and keeps the sauce smooth without any bitter or tough bits.

Cook Brussels Sprouts:

Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and cook for about ten to twelve minutes until they are tender but still hold their shape. Drain them well so the sauce does not become watery.

Make the Cheese Sauce:

Melt the butter over medium heat in a saucepan. Sprinkle in the flour and stir constantly for two to three minutes until the flour is lightly golden and cooked through. This step is key to avoid a raw flour taste.

Add Milk Gradually:

Slowly whisk in the milk to avoid lumps continuing to stir as the sauce thickens. It should become smooth and creamy. If the sauce gets too thick add a splash of milk to loosen it.

Season the Sauce:

Stir in the honey-dijon mustard salt and pepper. These ingredients bring complexity to the sauce enhancing the cheesy flavor.

Add Cheese and Stir:

Remove the sauce from heat and stir in the shredded cheddar until melted and fully combined. This forms the luscious cheesy coating for the sprouts.

Combine and Serve:

Add the drained Brussels sprouts to the cheese sauce tossing gently to coat each sprout. Serve immediately while warm and bubbly.

Cheddar cheese really shines here as my favorite ingredient it adds sharpness and creaminess that pairs beautifully with the Brussels sprouts. Making this recipe reminds me of sitting around the table with my family sharing laughs and plates full of this cheesy goodness—it’s a dish that brings folks together without fuss.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of milk if the sauce separates or thickens too much.

Ingredient Swaps

Gruyere or Parmesan cheese both work well in this dish for a different flavor profile. You can also use gluten free flour to make the sauce suitable for those with gluten sensitivity.

Serving Ideas

Pair with roasted chicken or pork for a hearty meal. This cheesy dish also complements grains like quinoa or rice for a vegetarian main course.

A squeeze of fresh lemon juice brightens the dish for warm weather meals.

Frequently Asked Recipe Questions

→ How do I prepare Brussels sprouts for cooking?

Trim the ends of the sprouts and remove any loose outer leaves. This helps them cook evenly and removes bitterness.

→ What is the best way to cook Brussels sprouts for this dish?

Boil the sprouts in salted water for 10-12 minutes until tender but still firm, then drain well before adding the sauce.

→ Can I substitute other cheeses for cheddar?

Yes, cheeses like Gruyere or Parmesan work well, adding different sharpness and depth to the creamy sauce.

→ How can I make the sauce richer?

Using whole milk or adding a splash of heavy cream will create a richer, creamier sauce.

→ Is there a way to add texture to this dish?

Sprinkling breadcrumbs on top before baking will provide a crispy, golden crust that contrasts nicely with the creamy sprouts.