This simple recipe for Brussels Sprouts Bake involves dipping smaller sprouts into a creamy sauce and baking them until they’re perfectly cheesy and delicious. Even someone who isn’t a fan of Brussels sprouts will find it to be the ultimate comfort food, making it the perfect side dish for any weeknight dinner or holiday dinners.
Reasons to love this Brussels Sprouts Bake
Are you curious about the tastiest way to enjoy Brussels sprouts?
Look no further than this amazing recipe, featuring a deliciously cheesy and creamy sauce and added texture from shallots and bacon bites (note: these are plant-based unless specified otherwise).
The best part? The easy Brussels Sprouts Bake is quick and easy to whip up at home but tastes like it’s been slow-cooking for hours.
My 6 Best Tips How to prepare fresh Brussels sprouts before cooking
Preparing fresh Brussels sprouts before cooking involves several steps to clean, trim, and potentially season them. Here’s an all-purpose guide that you can also use for other Brussels sprouts recipes like my Brussels Sprouts Salad, Bacon Brussels Sprouts, or Crispy Brussels Sprouts.
- Select Fresh Brussels Sprouts: Choose Brussels sprouts that are firm, green, and free from yellowing leaves or visible damage. Fresh sprouts should be tightly closed, not loose or wilted.
- Wash Brussels Sprouts: Place the Brussels sprouts in a colander or strainer and rinse them under cold running water to remove any dirt or debris.
- Trim the Ends: Place a Brussels sprout on the cutting board and trim a small portion (about 1/4 inch) from the stem end. This will remove any dried or discolored parts. Repeat this for all the Brussels sprouts.
- Remove Outer Leaves (Optional): If you find any outer leaves that are yellowed or damaged, peel them off. Most of the outer leaves are edible, but removing the tough or discolored ones can improve the appearance and taste.
- Cut in Half (Optional): Depending on your recipe and personal preference, you can leave Brussels sprouts whole or cut them in half. Cutting them in half can help them cook more evenly and develop a nice caramelization when roasted.
- Dry Thoroughly: Use a clean kitchen towel or paper towel to pat the Brussels sprouts dry. Removing excess moisture helps them brown better when cooking.
How to take out the bitterness of Brussels sprouts?
Brussels sprouts can sometimes have a slight bitterness, which can be off-putting to some people. Here are some tips to help get the best flavor out of them, not only for this Brussels Sprouts Bake recipe but also many others:
To reduce the bitterness of Brussels sprouts, blanch them first. Blanching involves briefly cooking the sprouts in boiling water and then immediately transferring them to ice water to stop the cooking process. Here’s how to do it: Bring a pot of salted water to a boil, add the sprouts, and cook for 2-3 minutes. Then, drain them and transfer them to a bowl of ice water. Once they’ve cooled, drain them again and proceed with your chosen cooking method.
For a flavorful option, try roasting or sautéing the Brussels sprouts with olive oil, salt, and pepper at a high temperature. This will caramelize the sprouts’ natural sugars and reduce bitterness.
Another way to balance out the bitterness of Brussels sprouts is to pair them with sweet ingredients. Consider adding sugar, honey, maple syrup, balsamic vinegar, dried fruits, or caramelized onions to your recipe.
To brighten the flavor of Brussels sprouts, try adding a little lemon zest or a squeeze of lemon juice. This will counteract the bitterness and add some zing to your dish.
Lastly, you can use grated cheese to add a savory, salty element that complements Brussels sprouts and masks bitterness.
For my Brussels Sprouts Bake, I have a two-step process for preparing the sprouts. First, I give them a bit of a crispy texture by pan-frying them. Then, they are baked in a creamy sauce in a hot oven. This high temperature is the best way for eliminating any bitterness in the Brussels sprouts.
How to get the best roasted Brussels sprouts?
There is a simple trick that really helps get crispy Brussels sprouts: pat dry them after washing and cleaning with a kitchen or paper towel. Less water in your sprouts means that you will get them crispier and even more delicious.
What you need for this Brussels Sprouts Bake recipe
Brussels sprouts first cooked in the pan and than further prepared in the oven are the star of the show. Let me tell you this cooking method makes a wonderful texture and sure takes any bitterness out of the sprouts.
For a creamy sauce, I use parmesan cheese and cheese (for me vegan, yet use what you want or make it at home with my Vegan Parmesan Cheese recipe), non-dairy cream, a heavy cream substitute. However, you can of course use heavy cream if you prefer.
To make everything tasty and flavorful: bacon bites, shallots, and garlic.
How to make Brussels Sprouts Bake
Preheat oven to 410 F and set a casserole dish aside. Because we will make a creamy sauce later, just using a sheet pan will not be enough.
Wash your Brussels sprouts, clean them, and trim them. Depending on the size of your Brussels sprouts, also cut them in half, then pat them dry (less water makes them crispier).
Heat butter and extra virgin olive oil in a pan. When hot, add the cleaned and dry Brussels sprouts, together with diced shallots, pressed garlic, and bacon bites. Cook everything on high heat for around 8 minutes until the sprouts get a hint of golden brown color.
Just add heavy cream to your pan, and stir in about 3/4 of the two cheeses. Keep stirring and bring the mix to a simmer. The cheeses should melt and combine with the cream to a delicious sauce. Let all cook on medium heat for 2 minutes more.
Now transfer the creamy Brussels sprouts to the prepared casserole dish (ideally in a single layer or double layer max), and add the remaining cheese on top.
Bake for around 20 minutes and serve.
How to store Brussels Sprouts Bake?
Do you wonder what to do with leftovers?
Simply enjoy them for around 4 days and leave them in the fridge with a lid on top in an airtight container.
Reheat in the oven or microwave.
What to serve with Brussels Sprouts Bake
It is a great recipe on its own as a main dish, but you can absolutely enjoy it as an easy side dish together with:
- Garlic Mashed Potatoes
- Southern Mac and Cheese
- Creamy Mac and Cheese
- Salisbury Steak
- Soups like Mulligatawny Soup, Broccoli Soup, Dumpling Soup, or Beer Cheese Soup
- 1.5 lb Brussels sprouts
- 2 tbsp olive oil
- 1 tbsp dairy free butter
- 2 shallots, chopped
- 3 cloves garlic, pressed, divided
- 2 oz vegan parmesan, divided
- 3 oz bacon bites (naturally vegan)
- 4 vegan cheddar, divided
- 1 cup non dairy creamer
- salt, black pepper to taste
- Preheat oven to 410 F and set a casserole dish aside. Because we will make a creamy sauce later, just using a sheet pan will not be enough.
- Wash your Brussels sprouts, clean them, and trim them. Depending on the size of your Brussels sprouts, also cut them in half, then pat them dry (less water makes them crispier).
- Heat butter and extra virgin olive oil in a pan. When hot, add the cleaned and dry Brussels sprouts, together with diced shallots, pressed garlic, and bacon bites. Cook everything on high heat for around 8 minutes until the sprouts get a hint of golden brown color.
- Just add heavy cream to your pan, and stir in about 3/4 of the two cheeses. Keep stirring and bring the mix to a simmer. The cheeses should melt and combine with the cream to a delicious sauce. Let all cook on medium heat for 2 minutes more.
- Now transfer the creamy Brussels sprouts to the prepared casserole dish (ideally in a single layer or double layer max), and add the remaining cheese on top.
- Bake for around 20 minutes and serve.
Leftovers can be stored in the fridge in an airtight container for 4 days.
Nutrition Information:Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 348Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 702mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 16g