Name: Cheesy Brussels Sprout Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved; 1 cup shredded mozzarella cheese; 1 cup shredded Gruyère or sharp cheddar cheese; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/2 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; Optional: chopped fresh parsley for garnish

I’ve always had a soft spot for recipes that bring vegetables to life in ways that surprise and delight. Brussels sprouts often get a bad rap, but once you give them the cheesy, golden-baked treatment, they go from “meh” to irresistible. This Cheesy Brussels Sprout Bake is one of those dishes that makes skeptics fall in love with this humble green. The crispy topping, the gooey melted cheese, and the tender sprouts underneath—every bite is pure comfort.

This dish started out as a side idea for a holiday dinner, but it quickly became a regular weeknight favorite. Whether I’m hosting guests or just indulging myself after a long day, it hits the perfect balance between cozy and elevated. You get those nostalgic casserole vibes, but with a fresh, modern twist. Plus, it’s deceptively simple to make!

Why You’ll Love This Cheesy Brussels Sprout Bake

It turns Brussels sprouts into a cheesy, creamy, comforting delight.
The crispy panko topping adds texture that contrasts beautifully with the soft, melty cheese.
Perfect for holidays, potlucks, or a cozy weeknight dinner.
Easy to prep ahead and pop into the oven when you’re ready.
Kid-friendly and a great way to sneak in more greens.

What Kind of Cheese Works Best for Cheesy Brussels Sprout Bake?

The magic of this dish is all about that melty, creamy cheese pull—and the cheese you choose plays a big role in making that happen. I personally love a mix of mozzarella for the gooey stretch and Gruyère or sharp cheddar for that deep, rich flavor. Mozzarella melts beautifully and gives you that classic cheesy stringiness, while Gruyère brings a nutty, slightly sweet vibe that pairs perfectly with roasted sprouts. If you’re in the mood for something extra bold, a touch of Parmesan on top can add a salty, umami punch.

Soft cheeses like fontina or havarti can work too if you want an ultra-smooth texture. The real trick? Don’t be afraid to mix a couple of cheeses together for complexity and flavor depth.

Options for Substitutions

Need to work with what you’ve got in the fridge or want to make it a little healthier? No problem—this recipe is super flexible.

Brussels Sprouts: You can swap in broccoli florets or cauliflower if Brussels sprouts aren’t your thing.
Cheese: Try smoked gouda, provolone, or even blue cheese for a stronger flavor. Vegan cheese also works if you’re going dairy-free.
Cream: Replace heavy cream with half-and-half or even Greek yogurt (thinned out with milk) for a lighter version.
Breadcrumbs: Panko makes for a crispy topping, but crushed Ritz crackers or gluten-free breadcrumbs work just as well.
Garlic & Onion: Feel free to add caramelized onions, sautéed leeks, or garlic powder if you want extra aromatics.
Butter: Use olive oil instead of butter for a lighter, dairy-free option.

This dish is super forgiving—play around and make it your own!

Ingredients for This Cheesy Brussels Sprout Bake

Let’s break down the essentials that bring this dish to life—not just for flavor, but for the perfect creamy, crispy balance.

Brussels Sprouts
The star of the show. Their earthy bite softens during baking, soaking up all the creamy, cheesy goodness.
Mozzarella Cheese
Brings that stretchy, melty quality we crave. It gives the bake its luscious, pull-apart texture.
Gruyère or Sharp Cheddar
Adds bold, nutty, complex flavor to complement the more neutral mozzarella. A must for depth.
Heavy Cream
The rich base that turns everything velvety. It binds the ingredients and creates a smooth sauce while baking.
Butter
Used for the creamy base and to toast the breadcrumbs. Adds richness and flavor to every layer.
Garlic
Infuses the bake with aromatic warmth. It elevates the whole dish with a subtle but noticeable flavor boost.
Panko Breadcrumbs
Essential for that crispy, golden top. They provide a satisfying crunch to balance the creaminess underneath.
Parmesan Cheese
Sprinkled on top for sharpness and saltiness. It forms a beautiful crust when baked.
Salt & Black Pepper
Just the right amount makes the flavors pop. Don’t skip them—they’re small but mighty.
Fresh Parsley (Optional)
A pop of green on top for color and a fresh note at the end.

Step 1: Prep the Brussels Sprouts

Start by washing and trimming the Brussels sprouts. Slice off the stem ends and remove any outer leaves that look wilted. If your sprouts are large, halve them to ensure even cooking. Bring a pot of salted water to a boil, then blanch the sprouts for about 4–5 minutes until slightly tender. Drain and set aside.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Gruyère (or sharp cheddar) and half the mozzarella until melted and smooth. Season with salt and pepper to taste.

Step 3: Arrange the Brussels Sprouts

Place the blanched Brussels sprouts into a lightly greased baking dish. Try to keep them in a single layer so each one gets nicely coated and baked.

Step 4: Pour and Top

Pour the cheese sauce evenly over the sprouts, making sure everything is covered. Sprinkle the remaining mozzarella over the top, followed by a generous layer of panko breadcrumbs and grated Parmesan cheese.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the dish uncovered for 20–25 minutes, or until the top is golden brown and bubbling. If you want an extra-crispy topping, broil it for the last 1–2 minutes—but watch closely!

Step 6: Finish and Serve

Remove from the oven and let it rest for 5 minutes before serving. Sprinkle freshly chopped parsley over the top for a fresh, colorful finish. Now grab a spoon and dig into that gooey, crispy heaven.

How Long to Cook the Cheesy Brussels Sprout Bake

Once everything is assembled in your baking dish, the Cheesy Brussels Sprout Bake only needs 20 to 25 minutes in a preheated 375°F (190°C) oven. You’re aiming for bubbly cheese and a golden, crispy topping. If you like your crust even crispier, an extra 1–2 minutes under the broiler does the trick—just keep a close eye on it so it doesn’t burn.

If you’ve prepped this ahead and it’s coming straight from the fridge, add about 5 more minutes to the bake time to ensure it’s heated through.

Tips for Perfect Cheesy Brussels Sprout Bake

Blanch First for Tender Sprouts: Don’t skip the blanching step—it helps the Brussels sprouts cook evenly and soak in more flavor from the cheese sauce.
Use Fresh Cheese: Pre-shredded cheese often contains anti-caking agents that affect melting. For best results, grate your cheese fresh.
Season Thoughtfully: Add salt to your boiling water when blanching the sprouts and taste your cheese sauce before pouring it over. Seasoning each layer builds depth.
Don’t Overcrowd the Dish: Give the sprouts room to bake evenly. If they’re packed too tightly, you’ll miss out on that gorgeous browning.
Breadcrumb Boost: Toast the panko in a bit of butter before sprinkling for even more crunch and a buttery flavor punch.
Make it Ahead: You can assemble the entire bake a day in advance. Just cover and refrigerate—then bake when you’re ready to serve.
Go Broiler Bold: Want drama? A quick broil at the end gives that golden, gratin-style crust that makes this dish sing.

Watch Out for These Mistakes While Cooking

Even with a simple dish like Cheesy Brussels Sprout Bake, a few easy-to-make mistakes can affect the final flavor and texture. Here’s what to avoid:

Skipping the Blanching Step
Going straight to baking raw sprouts often results in tough, unevenly cooked bites. Blanching softens them just enough to bake perfectly.
Using Too Much Cheese
Believe it or not, too much cheese can weigh the dish down, making it greasy instead of creamy. Balance is key.
Overcrowding the Baking Dish
If the sprouts are too packed in, they’ll steam instead of bake—meaning no golden crust or crispy edges.
Not Enough Seasoning
Brussels sprouts need seasoning to shine. Don’t forget to salt your blanching water and taste your cheese sauce.
Underbaking the Topping
The crispy topping is everything. Make sure it’s golden and toasty—don’t pull it out too soon.
Skipping Rest Time
Let the bake rest for 5 minutes after pulling it from the oven. It helps the sauce set slightly so it’s not too runny when you serve.
Using Low-Quality Cheese
Lower-quality cheeses don’t melt as well and can taste bland. A good block of cheese you grate yourself is always worth it.
Forgetting Fresh Herbs
A sprinkle of parsley or thyme adds color and a fresh note that lifts the whole dish. Don’t underestimate the garnish!

What to Serve With Cheesy Brussels Sprout Bake?

This dish is versatile enough to be a main event or a comforting side. Here are some delicious pairings:

Grilled Steak

The richness of the bake pairs beautifully with a juicy, seared steak.

Herb-Roasted Chicken

A classic pairing—crisp-skinned, juicy chicken balances the creamy sprouts.

Baked Salmon

The flaky texture and lightness of salmon contrast perfectly with the cheesy bake.

Garlic Bread

Mop up every drop of cheesy goodness with warm, crusty garlic bread.

Creamy Pasta

Serve it alongside a simple Alfredo or pesto pasta for a full-on comfort meal.

Green Salad

Brighten the plate with a tangy vinaigrette-dressed salad to cut through the richness.

Crispy Bacon

Crumble some crispy bacon over the top or serve it on the side for an extra savory layer.

Fried Eggs

Want to make this a brunch centerpiece? Top it with a fried egg—game changer.

Storage Instructions

One of the great things about Cheesy Brussels Sprout Bake is that it keeps well—so leftovers are never a problem (and honestly, sometimes taste even better the next day).

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Make sure it cools fully before sealing to avoid condensation.
Reheating: For the best texture, reheat in the oven at 350°F (175°C) for about 10–15 minutes until warmed through and the top is crisp again. Microwaving works in a pinch, but the topping may soften.
Freezing: Yes, you can freeze it! Let the bake cool completely, then wrap tightly in foil or transfer to a freezer-safe dish. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Make-Ahead Tip: Assemble the dish (up to the point before baking), cover, and refrigerate for up to 24 hours. Just bake when ready to serve—add 5 extra minutes to the baking time if it’s straight from the fridge.

Estimated Nutrition

Here’s a rough breakdown per serving (assuming 6 servings total):

Calories: 330
Protein: 13g
Fat: 26g
Saturated Fat: 14g
Carbohydrates: 14g
Fiber: 4g
Sugars: 3g
Sodium: 420mg
Calcium: 250mg

Note: These are estimates and can vary based on the cheese and cream used. For a lighter version, substitute with reduced-fat dairy options.

Frequently Asked Questions

What’s the best way to make this dish ahead of time?

Assemble everything up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge—just add 5 minutes to the cook time.

Can I use frozen Brussels sprouts?

Yes, but with a few notes. Thaw them completely and pat them dry to remove excess moisture. Roasting them briefly before assembling the bake can help improve texture and flavor.

Is this dish gluten-free?

Not as-is—panko breadcrumbs usually contain gluten. But you can easily swap in gluten-free breadcrumbs or crushed gluten-free crackers for a celiac-friendly version.

Can I make this vegetarian?

Absolutely! It already is vegetarian if you’re using vegetarian cheese (check the labels for rennet-free options). No meat here—just cheesy, creamy goodness.

What cheeses can I use instead of Gruyère?

Sharp white cheddar, fontina, smoked gouda, or even a little brie will work great. Choose something that melts well and has a bold flavor.

Can I add protein to make it a full meal?

Yes—try adding cooked bacon bits, pancetta, shredded rotisserie chicken, or even crumbled sausage before baking. It transforms this bake into a hearty main dish.

How do I make the top extra crispy?

Toast your breadcrumbs in a little butter before sprinkling them over the top. And finish the bake under the broiler for a minute or two for that golden crunch.

How do I prevent the sauce from curdling?

Keep the heat gentle when making the cheese sauce. Don’t let the cream boil rapidly, and always stir constantly when melting in the cheese.

Conclusion

Cheesy Brussels Sprout Bake is the kind of dish that makes people rethink everything they thought they knew about Brussels sprouts. Creamy, crispy, and bubbling with bold cheese flavor, it’s the ultimate side dish—or even main course—that hits that cozy, soul-satisfying sweet spot.

Whether you’re cooking for a holiday crowd, looking for a new comfort food staple, or just want a creative way to enjoy more greens, this dish delivers. It’s easy, indulgent, and completely customizable. And once that golden top hits the table, trust me—everyone will be asking for seconds.