Prepare to fall in love with the hearty goodness of this oven-baked Brussels sprout casserole recipe. Made from fresh Brussels sprouts mixed with creamy sauce and topped with a crunchy breadcrumb layer, this casserole is a delightful blend of textures. This irresistible recipe is savory, comforting, and the perfect side for entertaining.
As the leaves turn and the festive season approaches, it's time to talk about a dish that's not only delicious but also brings a touch of green to our Thanksgiving and Christmas feasts.
This ever-so-tasty Brussels Sprout Casserole is one you will love so much that you won’t want to save it just for the holidays. I find myself making this all fall and winter long.
No matter what the occasion, this creamy Brussels Sprout Casserole is a must-try.
- Brussels Sprouts: If you can't find fresh ones, frozen will work in a pinch - just be sure to thaw and drain them well. Be sure to trim them and remove the outer leaves.
- Avocado Oil: Feel free to substitute with another high-heat oil like grapeseed or safflower oil if you prefer.
- Salt and Pepper: I recommend using sea salt or kosher salt.
- Butter: If you're dairy-free, a plant-based butter substitute should work just fine.
- Walnuts: If you're not a fan of walnuts, try pecans or almonds!
- Panko Breadcrumbs: Regular breadcrumbs or even gluten-free breadcrumbs can be used as a substitute.
- Minced Garlic: Fresh is best, but garlic powder can work in a pinch. You could also add in onion powder.
- All-Purpose Flour: If you need to go gluten-free, you could use a gluten-free all-purpose flour blend.
- Half and Half: For a lighter version, you could use whole milk. Making this for an extra-decadent Thanksgiving side? Feel free to use heavy cream.
- Gruyere Cheese & Parmesan Cheese: Feel free to switch it up with other cheeses like sharp cheddar cheese or fontina if you'd like.
- Cayenne Pepper: A little bit of this goes a long way in adding a hint of heat. If you're not a fan of spice, feel free to leave it out or use smoked paprika in its place.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Cheese Matters: Choosing high-quality cheeses to take this dish to a whole new level. Trust me, it's worth splurging on the good stuff. Remember, we're not just making any casserole - this is the star of our holiday table!
- Customize Your Toppings: The breadcrumb and walnut topping is totally customizable. Feel free to mix in your favorite herbs (fresh thyme is lovely) or swap out the walnuts for another nut you love. You could even add cooked and crumbled bacon to the topping.
- Low Carb Options: To make this recipe low carb, omit the flour and use a teaspoon of xanthan gum to thicken the sauce. Use bacon instead of breadcrumbs, and switch the walnuts out for pecans. (Which are lower in carbs than walnuts.)
- Make Ahead Magic: This is the perfect make-ahead dish. Assemble everything the day before, then bake it just before serving. It's a real game-changer during those busy holiday cooking marathons. It's like having an extra pair of hands in the kitchen!
- Leftovers: Store leftovers in an airtight container in the fridge and enjoy them within 2
More Holiday Sides to Try
- Gather everyone around for a cozy dinner with our Crockpot Corn Casserole, a trusty recipe that's like a warm hug in a bowl.
- Add a burst of color to your table with our Broccoli Cauliflower Salad, a vibrant medley that's a refreshing take on your everyday greens.
- Elevate a classic comfort food with our Gruyere Mashed Potatoes, a dish that's so rich and creamy, you'll wonder why you ever settled for regular mashed potatoes.
- And finally, travel back in time with our Old Fashioned Baked Macaroni and Cheese, a nostalgic recipe that will make you feel like a kid again.
Cheesy Brussels Sprout Casserole with Breadcrumbs
- 2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- ½ cup coarsely chopped walnuts
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half
- 4 ounces Gruyere cheese shredded (divided)
- 2 ounces Parmesan cheese shredded (use rennet-free if vegetarian)
- ¼ teaspoon cayenne pepper
- Preheat the oven to 425° F. Spray a 13 x 9-inch baking dish with cooking spray.
- Toss the Brussels sprouts with the oil, salt, and pepper and arrange in the prepared dish.
- Cook for 30 minutes, tossing halfway through.
- While the Brussels sprouts are cooking, melt the butter in medium saucepan over medium heat. Add the bread crumbs and walnuts and cook for 3 to 4 minutes, until fragrant and lightly browned. Remove to a bowl.
- In a saucepan, add the remaining 2 tablespoons of butter. Add the garlic, and cook for 30 seconds. Add the flour and cook for 3 to 4 minutes. Gradually add the half and half, whisking well to combine. Bring to a simmer, and cook for about 5 minutes, until the sauce starts to thicken.
- Turn the heat to low, and add 2 ounces of the Gruyere and the parmesan. Stir until the cheese melts. Stir in the cayenne pepper, and season to taste with salt and pepper.
- Pour the sauce over the roasted Brussels sprouts. Sprinkle with the remaining Gruyere cheese and then top with the breadcrumb mixture.
- Bake for 15 minutes longer, until golden brown. Allow to cool slightly before serving.