Garlic Parmesan Brussels Sprouts Oven-Baked Casserole
This Garlic Parmesan Brussels Sprouts Oven-Baked Casserole is elegant enough for Thanksgiving but simple enough for busy weeknight dinners.
A flavorful side dish, this delicious casserole takes your regular roasted Brussels sprouts recipe to a whole new level.
Fresh sprouts are sauteed until crispy around the edges and tender on the inside. They’re smothered in a rich, creamy, cheesy sauce that is simply irresistible.
Baked to perfection in the oven, the crispy, golden brown cheese topping adds a delightful tangy and nutty flavor. The comforting and rich flavors make it a wonderful addition to casual dinners or holiday meals.
Serve this Garlic Brussels Sprouts Casserole at your next gathering alongside these savory Skillet Chicken Thighs, amazing Greek Chicken Thighs, or these hearty Braised Short Ribs.
Why We Love this Recipe
This is such an easy recipe! It only takes 5 minutes to prep, and then you just pop it in the oven for 30 minutes.
Although it’s made with just a handful of simple ingredients, it’s bursting with so much flavor that kids will even love it. I won’t tell them it’s healthy if you won’t.
Another great thing about this recipe is that the dish is so pretty. It makes the perfect side dish for any occasion.
Whether it’s a casual weeknight dinner or a holiday feast, this veggie casserole fits right in.
What Goes into Parmesan Brussels Sprouts
- Butter
- Onion, minced
- Fresh garlic cloves, minced
- Fresh Brussels sprouts, rinsed, trimmed, cut in half
- Sea salt
- Ground black pepper
For the sauce
- Heavy cream
- Cheddar cheese
- Parmesan cheese
Variations and Substitutions
- Bacon: For a smoky twist, add some crispy, crumbled bacon to the topping. Bacon always pairs wonderfully with Brussels sprouts.
- Herbs: Feel free to add fresh herbs like thyme, rosemary, or sage. You can also add dried herbs, like an Italian seasoning blend. Red pepper flakes are great to give it a bit of heat.
- Mushrooms: Sauté mushrooms with the onions and garlic for extra depth of flavor and texture.
- Nutty topping: Add some crunch to the cheese topping with chopped almonds or pecans before baking.
- Veggies: Mix in other green veggies like asparagus tips, baby spinach, or green peas.
- Cheese options: Experiment with other types of cheese, like Gruyère, Comté, mozzarella, or Swiss cheese.
If you haven’t experimented with Comté, read about my experience exploring Comté cheese.
How to Make Oven-Baked Brussels Sprouts Casserole
Step 1. Pre-heat the oven to 395 F | 200 C.
Step 2. Remove the outer leaves. With a small, sharp knife, trim off the woody stems and halve the Brussels sprouts.
Step 3. In a cast-iron skillet or other ovenproof skillet, add butter and melt on medium heat.
Step 4. Saute the onion and garlic in the melted butter for 1 minute, then add the halved Brussels sprouts and cook for about 6 minutes.
Step 5. Stir them occasionally until they start to get crispy edges.
Step 6. Add the heavy cream, grated parmesan cheese, and half of the cheddar cheese on top of the halved Brussels sprouts.
Step 7. Stir to coat the sprouts and let the mixture cook until the cheese melts.
Step 8. Sprinkle the rest of the cheddar and parmesan cheese on top. Transfer the baking dish or skillet to the hot oven and bake for 15–20 minutes.
Broil for 2 minutes to get it bubbly and the crispy parmesan crust is brown on top.
Serve with your favorite main dish. A side this hearty pairs well with a simple main, like these chicken bites made with garlic and butter. Hungry yet?
How to Store Leftovers
Allow leftovers to cool until they are room temperature. Transfer them to an airtight container and store up to 5 days in the refrigerator.
Technically, you can freeze leftovers, but the flavor and texture will change when thawed and reheated.
Brussel Sprouts Top Tips
- Check the color: When selecting Brussels sprouts from the farmer’s market or grocery store, pick the ones that have vibrant green leaves. Stay away from the ones with signs of browning or yellowing.
- Tight leaves: Look for Brussels sprouts with tightly packed leaves. This is a sign they are fresher than ones with loose and curling leaves.
- Size matters: smaller-sized sprouts have a sweeter flavor. The larger sprouts can often taste bitter.
- Packaging: If you’re buying them in packages, make sure they appear dry. Excess moisture can lead to mold.
- Storing: The best way to store whole sprouts is in the crisper drawer of the fridge. I like to remove them from the package and use paper towels to dab off any moisture.
- Cooking: For even cooking, make sure to cut them in half into similar sizes.
Recipe FAQs
You can make it the night before and reheat the next day. A great way to get a jump on preparing this casserole is to roast the Brussels the night before. Just place them in a single layer on a baking sheet and roast at 400 degrees until they are done with tender insides.
Brussels are a cruciferous veggie packed with nutrients such as vitamins C and K, folate, vitamin A, and various B vitamins. They are also a great source of fiber.
Fresh works best, but you can use frozen if you must. Keep in mind that frozen sprouts contain more moisture when cooked, and that will affect the cooking time and the overall texture. For best results, thaw and pat them dry before using them.
More Delicious Side Dishes
- Green Bean Casserole without Mushroom Soup
- Sweet Potato Bites
- Roasted Root Vegetables
- Vegan Stuffed Mushrooms
- Crispy Country Potatoes
Garlic Parmesan Brussels Sprouts Oven-Baked Casserole
Ingredients
- ¼ cup butter 2.11 oz | 60 g
- 1 onion small, minced
- 2 garlic cloves minced
- 1 ½ pounds brussel sprouts rinsed, trimmed and halved, (appx 600 g)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
For the sauce
- 1 ½ cup heavy cream 12.68 fluid oz | 375 ml
- 1 cup cheddar cheese 4.12 oz | 117 g
- ½ cup parmesan cheese 1.76 oz | 50 g
Instructions
- Pre heat the oven to 395 F | 200 C.
- In an ovenproof skillet, add butter and melt on medium heat.
- Saute onion and garlic for 1 minute.
- Add halved brussel sprouts and cook for about 6 minutes. Stir occasionally until the edges start to crisp.
- Pour the heavy cream and half of the cheddar cheese on the brussel sprouts. Stir and cook until the cheese melts. Switch off the stove.
- Sprinkle the rest of the cheese on top. Transfer the baking dish in the oven and bake for 15-20 minutes.
- Broil for 2-3 minutes to get the cheese a little crispy on top.
- Serve with your favorite main dish.
