Brussels Sprout Casserole

about the recipe

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.


Brussels Sprouts – 2 pounds Brussels sprouts trimmed and halved – 1 tablespoon avocado oil – ½ teaspoon sea salt – ¼ teaspoon freshly ground black pepper Topping – 2 tablespoons butter – ½ cup coarsely chopped walnuts – ½ cup panko breadcrumbs Casserole – 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.