Cheese And Brussels Sprouts: The Perfect Pairing

Brussels sprouts are a divisive vegetable, but one thing that might convince the haters to give them a chance is cheese. A rich, creamy cheese sauce can be the perfect complement to sprouts, especially when they're roasted or caramelised.

There are plenty of cheese options to choose from when it comes to finding the perfect pairing with Brussels sprouts. Gruyère, sharp white cheddar, Parmesan, and mozzarella are all popular choices, but you could also try provolone, asiago, manchego, or Monterey Jack.

So, if you're looking to convert someone into a Brussels sprouts lover, a generous helping of cheese might just do the trick!

Brussels sprouts with bacon and cheese

Brussels sprouts are a delicious and nutritious vegetable that can be taken to the next level when paired with bacon and cheese. Here is a mouth-watering recipe for Brussels sprouts with bacon and cheese that will leave you wanting more. This recipe serves as a delightful side dish for any occasion, from a simple weeknight dinner to a festive holiday gathering.

Ingredients:

• Brussels sprouts (fresh, bright green, and similar in size)
• Bacon (thick-cut or streaky)
• Butter
• Shallots
• Heavy cream or half-and-half
• Parmesan cheese (freshly grated or shaved)
• Sharp grated cheese (Cheddar, Provolone, Asiago, or Manchego)
• Salt
• Cayenne or black pepper

Instructions:

• Preheat your oven to 375°F.
• Cut the bacon into small pieces and fry them in a skillet over medium-high heat until crispy. Transfer the cooked bacon to a plate lined with paper towels.
• In the same skillet, melt some butter and sauté the shallots until they start to soften.
• Add the Brussels sprouts to the skillet and cook until they are lightly browned and slightly tender. You can add a small amount of cream or half-and-half at this stage.
• Now, it's time to add the cheese! Sprinkle a generous amount of Parmesan and your chosen sharp grated cheese into the skillet. Stir until the cheese melts and forms a smooth, creamy sauce.
• Transfer the skillet to the preheated oven and bake for about 15 minutes. Keep an eye on it, and if you desire a deeper brown colour on the top, finish it off under the broiler for a minute or so.
• Once the cheese is bubbly and browned to your liking, remove the skillet from the oven and let it cool slightly.
• Season with salt and cayenne or black pepper to taste.
• Serve this delicious side dish while it's still warm and enjoy the combination of crispy bacon, tender sprouts, and cheesy goodness!

Tips and Variations:

• Choose smaller Brussels sprouts as they tend to be sweeter and cook faster.
• If you prefer a sweeter dish, add a hint of maple syrup or balsamic glaze towards the end of the cooking process.
• For an extra crispy texture, roast the Brussels sprouts in the oven at 425°F for 25-30 minutes, and optionally finish them off under the broiler for a few extra minutes.
• If you're preparing this dish ahead of time, cook the Brussels sprouts on the stovetop, and then store them in the fridge. Before serving, sprinkle with cheese and bake until bubbly and browned.

Cheesy roasted Brussels sprouts

Overview

Brussels sprouts are a great side dish, especially for Thanksgiving or Christmas dinner. They are also a tasty vegetarian main course. Adding cheese makes them even more indulgent.

Ingredients

• Brussels sprouts
• Butter
• Shallots
• Cream or milk
• Cheese
• Salt and pepper
• Bacon (optional)

Method

First, trim the ends off the sprouts. Boil or steam the sprouts until they are tender. Meanwhile, sauté the shallots in butter. Add the sprouts and continue to cook until they are browned. Pour over the cream or milk and add the cheese. Transfer to an ovenproof dish and bake at 375°F for 12-15 minutes, until the cheese is melted and bubbling.

Variations

You can vary the type of cheese used. Try cheddar, Gruyère, Parmesan, provolone, Asiago, manchego, mozzarella, or Monterey Jack. For a white sauce, use white cheddar or mozzarella. For extra creaminess, use Velveeta.

You can also add bacon for a smoky flavor.

Brussels sprouts with cheese sauce

Ingredients:

• Brussels sprouts
• Butter
• Shallots
• Cream or milk
• Cheese Parmesan, sharp cheddar, Gruyère, mozzarella, provolone, asiago, manchego, or Velveeta
• Salt and pepper
• Bacon (optional)
• Cayenne (optional)

Method:

First, trim the ends off the sprouts and cut them into halves or quarters, depending on their size. Bring a pot of salted water to a boil and cook the sprouts for about 10 minutes, or until tender. Drain the sprouts and set them aside.

Next, make the cheese sauce. Melt butter in a saucepan over medium heat. Add minced shallots and sauté until softened. You can also add some minced garlic at this stage for extra flavour. Then, stir in flour, salt, and pepper, and cook for about a minute. Slowly whisk in the milk or cream, and bring the mixture to a simmer, stirring constantly, until thickened.

Now, add your choice of shredded or grated cheese to the sauce and stir until melted and smooth. You can use a single type of cheese or a combination of different cheeses. Parmesan adds a nice savoury saltiness, while sharp cheddar or Gruyère provides a strong, sharp flavour. If you're looking for a white sauce, opt for white cheddar or mozzarella. For extra creaminess, use Velveeta.

Finally, add the cooked Brussels sprouts to the cheese sauce and stir until they're completely coated. You can serve the sprouts immediately or transfer them to a baking dish and bake in the oven for a bubbly, browned top.

For an extra indulgent touch, top the dish with crispy bacon bits and fresh parsley.

Tips and Variations:

• If you're short on time, you can skip boiling the sprouts and sauté them in a pan with butter until slightly browned.
• To make this dish ahead of time, prepare the recipe up until adding the cream and cheese. Store it in the refrigerator and add the remaining ingredients just before baking.
• For a more traditional gratin dish, top the sprouts with a mixture of panko breadcrumbs and melted butter before baking.
• If you want to add some spice, include a pinch of cayenne pepper when seasoning the sprouts.

Brussels sprouts au gratin

Ingredients

• 2 pounds of Brussels sprouts, trimmed and halved
• 3 tablespoons of unsalted butter
• 3 tablespoons of minced shallots
• 1/2 cup of half-and-half or heavy cream
• 1/4 cup of grated or shaved Parmesan cheese
• 1/2 cup of shredded sharp cheese (such as cheddar, provolone, asiago, or manchego)
• 1 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper

Optional Ingredients

• 1/2 cup of processed cheese (such as Velveeta®)
• 2 slices of bacon, cut into 1/2 inch pieces
• Breadcrumbs

Method

Preheat your oven to 375°F. If your Brussels sprouts are large, you may want to cut them into quarters.

Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes, or until the outsides start to soften and brown slightly.

Pour in the half-and-half or heavy cream, which will quickly start to simmer. Add the shredded sharp cheese and Parmesan, and stir until the cheeses have started to melt.

Transfer the skillet to the oven and bake for 15 minutes, or until the mixture is bubbly and the top is browned. For a little extra browning, you can place the skillet under the broiler for a minute or so, but watch it carefully.

Tips

• If you want to add bacon, cook it in a large, deep skillet over medium-high heat until limp and lightly browned, about 5 minutes. Reduce the heat and stir in the Brussels sprouts, then season with salt and pepper.
• You can also sprinkle breadcrumbs on top of the dish before baking for a crispy texture.
• This dish can be made ahead of time up until the baking step. Simply store it in the fridge and sprinkle on some extra cheese before baking when you're ready.

Brussels sprouts and cheese casserole

Ingredients

• Brussels sprouts
• Butter
• Shallots
• Cream
• Cheese (Gruyère, sharp white cheddar, Parmesan, or a blend of your choice)
• Bacon (optional)
• Cayenne (optional)

Method

• Preheat the oven to 375°F.
• In a large ovenproof skillet over medium heat, cook the bacon until crispy (optional). Drain the bacon on paper towels, chop, and set aside.
• Return the skillet to medium heat and melt the butter. Add the shallots and Brussels sprouts, seasoning with salt and cayenne (optional). Cook until tender, about 10 minutes.
• Remove the skillet from the heat and pour in the cream. Top with the shredded cheese of your choice and the bacon (optional).
• Bake the casserole until the cheese is bubbly and melted, about 12 to 15 minutes. For a toastier cheese top, broil for an additional minute.

Tips

• For crispier bacon, start frying it in a cold skillet.
• If you prefer a more browned cheesy top, broil on high for a minute or so after baking.
• If you're short on time, make the sauce while the sprouts are cooking.
• This recipe can be made ahead of time and stored in the fridge until you're ready to bake.

Frequently asked questions