Description
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.
Ingredients
2 lb. brussels sprouts
2 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
2 tsp. honey-dijon mustard
1/4 tsp. salt
1/2 tsp. pepper
1 and 1/2 cups shredded Old Cheddar cheese
Instructions
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.
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. Gradually 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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Side Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 scoops
- Calories: 276
- Sugar: 7.7 g
- Sodium: 428.5 mg
- Fat: 15.4 g
- Saturated Fat: 8.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 21.7 g
- Fiber: 5.9 g
- Protein: 15.9 g
- Cholesterol: 44.5 mg
