Cheesy Brussels Sprouts are ready in under 10 minutes with 5 ingredients! The quick, rich homemade cheese sauce is poured over freshly cooked Brussels sprouts. Perfect for the holidays.
Brussels sprouts in cheese sauce is a super easy way to make sprouts taste incredible, in under 10 minutes!
The quick homemade cheese sauce is rich and delicious poured over freshly cooked Brussels sprouts.
The results are a tasty side dish for the holidays.
Seriously, making brussels sprouts in cheese sauce is a quick and easy way to make sprouts taste incredible!
If you love broccoli with cheese sauce, or cheesy cauliflower, you'll absolutely adore it on brussels sprouts.
I'll admit that my kids don't love brussels sprouts as much as I do. I like them boiled, roasted, or even raw in salads. But my kids? Not so much.
However, I've found that if I cover them in an oozy, creamy cheese sauce, then they'll eat them up!
This is how we serve sprouts for a Christmas or Thanksgiving side dish and they're always a big hit.
We hope you love serving them this way too.
Why This Recipe Works
- Adding cheese sauce is a simple way to make Brussels sprouts taste incredible.
- A kid-friendly recipe.
- You can make this side dish ahead. Partially cook the sprouts, then cover and store in the fridge. Make the sauce and refrigerate it too. Then, heat them both together in the microwave for a few minutes and serve!
- Homemade cheese sauce is really easy to make. But you can cheat with store-bought sauce too!
- Use your favorite cheese. I love sharp cheddar or gruyere.
- It's a great way to use up Thanksgiving or Christmas leftovers.
- Brussels Sprouts: You can use fresh or frozen brussels sprouts for this recipe.
- Butter: Forms a rich base for the homemade cheese sauce. You can substitute olive oil.
- All-Purpose Flour: Flour helps to thicken the sauce.
- Milk: I use whole milk, but 2% will work too.
- Cheese: You can use sharp cheddar, but gruyere is great too.
See the recipe card for the full method and quantities.
Prepping Fresh Brussels Sprouts
- Wash your sprouts under running water.
- Peel off the loose outer leaves if wilted or browned.
- Trim the bases where they've probably browned a little.
- If some of your sprouts are much larger than others, cut them in half.
TIP: Scoring a cross in the base is not necessary. It will make them mushy and soggy.
If you're wondering how to make this Cheesy Brussels Sprouts recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
TIP: If using frozen Brussels sprouts, you may need to cook them for an extra minute or two.
Prep the Brussels sprouts: Trim the ends of fresh Brussels sprouts, discard any wilting or browning outer leaves, and cut larger sprouts in half.
Cook the sprouts: Add the brussels sprouts to a large pot of boiling water and cook for 4 minutes or until just tender when pierced with a knife.
Meanwhile, make the sauce: While the sprouts are cooking, melt the butter in a saucepan over medium heat.
Add the flour: Stir in the flour and cook for 1 minute, stirring.
Add the milk: Gradually add the milk, whisking constantly, until you have a smooth sauce.
Melt in the cheese: Whisk in the cheese for a minute or so until melted.
Serve: Pour the cheese sauce over the Brussels sprouts. Season with salt and pepper.
- Try making this dish with half sprouts and half broccoli.
- Swap the cheddar for gruyere, parmesan, gorgonzola, emmental, gouda, Velveeta, Monterey Jack, or blue cheese.
- Add a little mustard powder to your cheese sauce for more flavor. A small pinch of nutmeg works well too.
Don't overcook your Brussels sprouts. Check them with a knife during the cooking time - they should be tender but not mushy.
Season your cheesy brussels sprouts with salt and pepper.
Use leftover Christmas cheese for your cheese sauce! You can even mix a few different types. Be sure to remove the rind on any cheeses that have it (like brie or camembert).
Cheeses that melt well in cheese sauce include cheddar, gruyere, gouda, mozzarella, Havarti, Emmental, Swiss, Monterey Jack, and Colby.
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Cheesy Brussels Sprouts
- 1 ½ pound brussels sprouts (fresh or frozen)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- If using frozen Brussels sprouts, you may need to cook them for an extra minute or two.
- Trim the ends of fresh Brussels sprouts, discard any wilting outer leaves, and cut larger ones in half.
- Add the brussels sprouts to a large pot of boiling water and cook for 4 minutes or until just tender (not too soft) when pierced with a knife.
- While the sprouts are cooking, melt the butter in a saucepan over a medium heat.
- Stir in the flour and cook, stirring, for 1 minute.
- Gradually add the milk, whisking constantly, until you have a smooth sauce.
- Whisk in the cheese for a minute or so until melted.
- Pour the cheese sauce over the Brussels sprouts and season with a little salt and pepper.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.