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This gooey, indulgent Brussels sprouts bake turns a typically divisive veggie into a crowd-pleasing side that nobody can resist. The secret touch of honey Dijon creates a tangy-sweet undertone that makes this dish stand way above your typical veggie sides.
I came up with this dish after watching my family push Brussels sprouts aside year after year. The first time I brought this cheesy version to Christmas dinner, my Brussels-hating brother-in-law actually went back for more. These days, everyone demands I bring it to every family get-together.
What You'll Need
- Brussels sprouts: Go for fresh ones for the best bite, though frozen will work if you're in a hurry
- Butter: Pick unsalted to better manage the overall saltiness
- All-purpose flour: Helps your cheese sauce come together smoothly
- Milk: Whole gives the richest result but 2% is fine too
- Honey-Dijon mustard: This magic ingredient cuts through richness and adds surprising depth
- Salt: Grab kosher for the best flavor boost
- Pepper: Try to grind it fresh for extra zing
- Old Cheddar cheese: Splurge on a good aged variety for knockout flavor and smooth melting
Cooking Method
- Get Sprouts Ready:
- Cut off the tough stem ends and pull away any loose or discolored outer leaves. This gets rid of any bitterness and makes sure they'll cook evenly. A small knife works great for this job.
- Quick-cook the Sprouts:
- Boil Brussels sprouts in heavily salted water for 10-12 minutes until you can just pierce them with a fork but they still have some bite. Drain them right away so they don't get mushy or start smelling sulfuric.
- Start Your Sauce Base:
- Melt butter in a thick-bottomed pot over medium heat, watching it closely so it doesn't brown. Wait until it's fully melted and slightly bubbly before moving on.
- Mix In Flour:
- Slowly add flour while whisking to avoid clumps. Keep cooking and stirring for exactly 1 and 1/2 minutes. This step gets rid of that raw flour taste and builds flavor.
- Make It Creamy:
- Slowly pour in milk about 1/4 cup at a time, whisking like crazy to keep it smooth. It'll get super thick at first then loosen up as you add more milk.
- Cook Until Perfect:
- Keep the mixture bubbling gently for 5 minutes, stirring non-stop with a wooden spoon. Your sauce is ready when it coats the back of a spoon and stays put when you run your finger through it.
- Add Extra Flavor:
- Mix in the honey-Dijon mustard with salt and pepper until everything's well combined. Give it a taste and tweak if needed.
- Make It Cheesy:
- Take the pot off the heat and stir in 1/2 cup of the shredded cheddar. This keeps the cheese from getting grainy. Stir until it's completely melted and velvety.
- Mix Everything Together:
- Carefully fold in your drained Brussels sprouts so each one gets a nice cheese coating. Don't stir too roughly or you'll smash the sprouts.
- Get Ready To Bake:
- Spoon everything into a greased 11x7-inch baking dish, spreading it out evenly. Fill it about 3/4 full to leave room for bubbling.
- Top With Cheese:
- Scatter the remaining cup of cheddar all over the top to create a blanket that'll turn golden and slightly crunchy.
- Bake It Up:
- Pop it into a 375°F preheated oven for exactly 25 minutes until the cheese is bubbling away and getting those tasty browned spots on top.
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The honey Dijon mustard really makes this dish stand out from typical veggie sides. I found this combo by accident when I ran out of regular Dijon and grabbed what was in my fridge. Now my daughter says she can always tell when I've made my Brussels sprouts because of that special sweet-tangy kick that balances out all that rich cheese.
Custom Touches
You can easily change this dish to suit your needs. For something lighter, swap half the cheese for nutritional yeast and use unsweetened almond milk. You'll still get that creamy texture but with fewer calories. When I'm trying to impress guests, I sometimes serve individual portions in small ramekins. It looks fancy and helps everyone get a fair share.
Great Side Dish Companions
These cheesy Brussels sprouts go amazingly well with roasted ham or turkey, making them perfect for holiday meals. For regular weeknight dinners, they sit nicely beside a simple piece of grilled chicken or a nice salmon fillet. The creamy, rich flavor works with protein dishes without stealing the show.
Fixing Common Issues
Got a grainy sauce? You probably overheated it. Always turn off the heat before adding cheese and keep stirring as it melts. If it does separate, try whisking in a spoonful of warm milk to smooth things out. Finding your sprouts too crunchy? Cut down the blanching time by a couple minutes since they'll keep cooking in the oven anyway.
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Frequently Asked Questions
- → Can frozen sprouts work here?
Definitely! Just defrost them completely and blot off any extra moisture with a paper towel before cooking.
- → What cheese works best for this?
Sharp cheddar is the go-to for that strong flavor punch. Gruyère, Parmesan, or mixed cheese blends also work well for variety.
- → Is there a way to make it less rich?
Use light milk and reduced-fat cheese instead. It won't be as creamy, but it'll still taste good.
- → Can I make and store this early?
Totally! Assemble everything, cover, and refrigerate it up to a day before baking. Stick it in the oven when you're ready.
- → What pairs well with this dish?
Serve these cheesy sprouts alongside roasted chicken, mashed potatoes, or brown rice. They also go great with hearty grains like quinoa.