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Cheesy Brussel Sprouts Recipe

A good introduction to sprouts for those who are uncertain of them.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Make-Ahead, Vegetables
Servings 8


  • Grate the cheese; set aside.
  • If you start with frozen Brussel sprouts (recommended), boil them until just tender to the bite. If you starting with fresh, cook for 7 to 9 minutes. Drain.
  • In a large saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring. Add milk (a whisk is ideal at this stage), and cook until smooth and thickened, about 3 to 5 minutes, stirring pretty frequently. Remove from heat, stir in mustard, salt, pepper, nutmeg. Stir in half the cheese until melted.
  • Add Brussel sprouts (this is why it needed to be a large saucepan), and stir just enough to coat.
  • Turn the mixture in a greased casserole dish (2 litre or 11 x 7 inch.) At this point, you can refrigerate (covered) and store in fridge a day ahead of time.
  • When ready to cook, sprinkle with remaining cheese, and bake for 30 minutes. The cheese will be bubbly.
  • Then turn on the broiler or grill, and when the broiler is hot, grill for 2 minutes.


For the mustard, use a nice mustard like Dijon, or an English mustard, etc. Try to use yellow hot-dog mustard only as a last resort.
Tried this recipe?Let us know how it was!