Easy Cheesy Brussels Sprouts

This Easy Cheesy Brussels Sprouts recipe will have even non veggies lovers lining up for this cheesy saucy plate of deliciousness!! Enhanced with my secret ingredient of honey Dijon mustard which adds an amazing sweet and tangy depth of flavor. Perfect for a vegetarian side dish with dinner or for a loaded Brussels sprouts cheese side dish for the holidays by topping with some yummy bacon.

For more veggie side dishes, try my roasted Brussels sprouts and sweet potatoes, honey roasted carrots, orange glazed carrots, roasted red potatoes, and my easy crack green beans.

this recipe!

Cheesy Brussels sprouts in oven

The creamy cheddar cheese really helps to elevate the oven roasted tender Brussels sprouts by adding a luscious texture to each bite.

The melted cheddar cheese also helps to balance the bitterness of the Brussels sprouts to make a comforting dish than many enjoy.

I love that you can make this dish with and without bacon depending on what your serving and what you fancy.

For easy side dish casseroles I have you covered with Paula Deans amazing cheesy corn casserole, green bean casserole, pineapple casserole, Ruth’s Chris sweet potato casserole, and my copycat Cracker Barrel cheesy hash brown casserole.

Ingredients

• Brussels Sprouts – 2lb. or 4 cups of fresh sprouts with the ends trimmed and removing any loose leaves, you can use frozen Brussels sprouts by following the directions on the package
• Cheddar Cheese – shredded cheddar cheese or use your favortite cheese and use my reference for the best cheese for melting
• Butter
• All Purpose Flour
• Milk
• Honey Dijon Mustard – you can also use Dijon mustard, it really adds complexity to the dish by enhancing the overall flavor
• Salt and Pepper

How to make cheesy Brussels sprouts

These Brussels sprouts with cheese sauce come together very quickly and are a great side dish for any meal. These delish Brussel sprouts may be the only way you’ll ever eat them after you try this recipe 🙂

1. Trim the ends from the Brussels sprouts and remove and loose leaves.

2. In a large saucepan of boiling, salted water, cook Brussels sprouts for 10 – 12 minutes. Drain well. (This step really helps to get them perfectly fork tender when you bake them)

3. In a medium-sized heavy-bottom saucepan, melt butter over medium heat. 

4. Gradually whisk in flour, stirring constantly for 1 and 1/2 minutes.

5. Slowly whisk in milk, and continue to cook while whisking constantly.

6. Cook sauce for 5 minutes, stirring constantly.

7. Stir in honey-dijon mustard, salt and pepper.

8. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese, then add in Brussels sprouts and combine. 

9. Spoon into a greased 11 x 7-inch baking dish. 

10. Top with remaining shredded cheddar cheese. 

11. Bake in 375F oven for 25 minutes. 

Storage and reheating instructions

Store leftovers by covering with wrap or in an airtight container in the fridge for up to 3 days.

Reheat a single serving using a microwave-safe dish with 30 second intervals until heated through. Or bake a larger portion in a 350° oven for 15 to 20 minutes or until heated through.

Other great side dish recipes you might like!

Greek Potatoes

Easy Mac and Cheese

Sweet and White Scalloped Potatoes Au Gratin

Broccoli Rice and Cheese Casserole

Strawberry Fluff Salad

Cranberry Fluff Salad

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