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Brussels sprouts don’t always get the love they deserve, but I’m convinced that this brussels sprout casserole will change that! I always look forward to making it when I want something cozy and cheesy. Even my 9-year-old gets excited for it. Roasting the brussels sprouts first gives them the perfect texture and crisp outside, and once you smother them with a creamy cheese sauce, they turn into this comfort food dish you won’t be able to stop eating. Grab your baking dish and make this easy recipe with me!
Why You Need My Brussels Sprout Casserole Recipe
- Tender roasted sprouts with rich, cheesy sauce and crispy bacon – This sauce is everything! I love it so much that I use a similar one for my cauliflower mac and cheese and zucchini casserole. I’ve even shared it as a standalone cheese sauce. Sometimes I call this dish brussels sprouts gratin, because the sauce is a lot like potatoes au gratin.
- Simple ingredients – This casserole is super easy to make! You need just 7 grocery store staples (plus salt and pepper), which are naturally low carb and gluten-free. It’s easy enough for a healthy weeknight dinner, but it’s also one of my go-to Thanksgiving recipes.
- Comforting weeknight side dish – I love roasting vegetables when I’m short on time, but this cheesy brussels sprouts casserole adds variety to your meal without much extra effort. And even if your family is on the fence about this veggie, I think this cheesy, bacon-filled version will change their minds!
Ingredients & Substitutions
Here I explain the best ingredients for my brussels sprout casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – Remove any browned outer leaves and cut them in half lengthwise. I recommend smaller ones for a sweeter taste and faster roasting, but any size works. If you only have frozen ones, follow my instructions for roasting frozen brussels sprouts, and then you can use them in this recipe.
- Olive Oil – For roasting. Avocado oil works, too.
- Shredded Cheese – I went with cheddar for both the cheese sauce and the casserole topping. If you like a bolder flavor, try Gruyere cheese or parmesan cheese instead. I don’t recommend varieties with higher water content (like mozzarella cheese) for the sauce, but it’s fine on top.
- Milk & Cream – These combine to make the sauce creamy. I use almond milk, but coconut milk or regular dairy milk work as well. Or you can swap both the milk and cream with half and half.
- Chopped Bacon – This is the perfect way to use up that leftover baked bacon slices, otherwise you can just fry it in a skillet, or air fry the bacon, which is my favorite quick option. You can also use store-bought bacon bits as a shortcut, but I recommend frying them briefly to crisp them up.
- Sea Salt & Black Pepper
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How To Make Brussels Sprouts Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the brussels sprouts. Season them with olive oil, salt, and pepper, then spread out on a large sheet pan in a single layer. Pop in the oven until browned and crispy, flipping halfway through.
- Make the cheese sauce. I usually start on this part when the sprouts are 5-10 minutes away from being done. Just heat the milk and cream in a saucepan over medium-low heat, until bubbles form at the edges. Then, lower the heat and stir in the shredded cheddar, 1/2 cup at a time, until smooth. Season with salt and pepper to your taste.
- Assemble and bake. Transfer the roasted sprouts to a medium baking dish (I use the bigger dish from this set), and pour the cheese sauce over them. Sprinkle with more shredded cheese, then top your brussels sprout casserole with bacon. Bake until nice and melty!
My Recipe Tips
- Give the brussels sprouts enough space when roasting. Make sure you use a large enough pan to spread them out in a single layer. Each sprout should be touching the pan! I use and love this baking sheet, which is so easy to clean — you can see in my picture above that there’s practically nothing stuck to the pan!
- Be careful not to overheat the milk and cream. Don’t let them boil! They’ll scorch if the heat is too high, and the cheese might not melt in smoothly.
- Stir in the cheese with a spoon, not a whisk. I find that it clumps and sticks to a whisk too easily.
- What if your sauce seems thin? This is normal when the sauce is hot, and it does thicken more as it cools. It can vary a bit depending on how you measure the cheese though, so if it seems extremely thin, you can melt in a little more cheese over low heat. It should be thick enough to coat the back of a spoon.
- When you taste test the sauce for salt, you want it a little saltier than you might think. It will taste less salty once it’s mixed with the sprouts. The amount of salt you need can vary based on your preference and the brand of cheddar cheese you use.
- Where did all the sauce go? After baking, you might notice that the creamy brussels sprouts seem to have less sauce on them. This is because a lot of the sauce absorbs into their nooks and crannies. Don’t worry, I promise they’ll taste super cheesy!
- Want more flavor? Sometimes I add garlic, herbs (like fresh thyme or parsley), or even Dijon mustard to this brussels sprouts casserole recipe. You can add the herbs before or after roasting, and stir the Dijon into the sauce. For the garlic, I usually just saute it in the saucepan before adding the other sauce ingredients. I don’t recommend roasting it with the sprouts, as it will burn by the time those are done.
Serving Ideas
This brussels sprout casserole is very versatile, because it’s quick enough for a weeknight, but feels special enough for a holiday. Here are some ideas for both:
- Weeknight dinners – I served it above with a leg from my air fryer whole chicken. You can also cook my cast iron skillet pork chops or pan seared salmon while the casserole bakes.
- Holiday meals – This casserole with brussels sprouts makes wonderful comfort food next to your Thanksgiving turkey, beef tenderloin, or top sirloin roast, and a nice change of pace from the usual sides! For a smaller gathering, try my slow cooked turkey breast or even just a pork tenderloin.
Brussels Sprout Casserole (Easy & Cheesy)
By
Make my brussels sprouts casserole with cheddar cheese, bacon, and simple, creamy sauce. This easy side dish will make you love sprouts!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Roast The Sprouts:
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss the brussels sprouts with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
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Arrange the sprouts on a large sheet pan in a single layer.
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Roast the brussels sprouts in the oven for 25-35 minutes, flipping halfway through, until browned and crispy.
Make The Sauce:
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Towards the end of the roasting time, in a small saucepan on the stove, heat the almond milk, butter and heavy cream over medium-low heat for about 5 minutes, until bubbles start to form on the edges. (Do not boil.)
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Reduce the heat to low. Stir in 1 cup of the shredded cheddar cheese, adding in 2 batches (1/2 cup at a time) and letting it melt before adding more, until the sauce is smooth.
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Remove from heat and season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, to your taste.
Assemble & Bake:
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When the brussels sprouts are finished roasting, transfer them into a medium baking dish (this set has the perfect size). Pour the cheese sauce on top and stir to coat (I like to use tongs).
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Sprinkle the remaining 1/2 cup of shredded cheese over the sprouts, then top with the chopped bacon.
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Bake for about 10 minutes, until the cheese on top is melted and the casserole is bubbly.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get even browning on your sprouts, a smooth and creamy sauce with the right consistency, ways to add extra flavor, and more.
- Make ahead: This brussels sprout casserole reheats well, so it’s easy to meal prep it in advance and bake right before serving. The sprouts do turn out softer this way, though.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I’ve also just stored the entire casserole covered with plastic wrap, right in the baking dish.
- Reheat: Warm in the oven at 350 degrees F for 15-20 minutes. This dish microwaves well, too.
- Freeze: You can freeze this dish, although the sauce texture does change a bit. It will keep in the freezer for up to 3 months. Thaw overnight before reheating, and give it a good stir afterward.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Brussels Sprouts Casserole
Gratitude Moment
This cheesy brussels sprouts casserole was a big hit with my family! Well, everyone except my 7-year-old. 😉 But my husband, my older daughter, and I all happily ate it, and I call that a win.
My view is you can’t force kids (or other picky family members) to eat foods they don’t like, but preparing them in new ways can make them come around. And sometimes it’s just a matter of trying those foods a few times. You know I’m always happy to experiment!
59 Comments
Deborah
1I HATE brussels sprouts. Always have. My family loves them. I tried this recipe last night. I LOVE this so much I am making it to take to a holiday potluck I’m going to next week. Who knew I could love brussels sprouts!
Maya | Wholesome Yum
0Awww, thanks Deborah! I’m so glad this recipe got you to like brussels sprouts. Enjoy!
Patti K Hilker
0I made the cheesy brussels sprout casserole for our family Thanksgiving get together and it was a huge hit! It was easy to make and everyone loved it. It was my first attempt at cooking brussels too! I will make this again and again and again!
Pamela Clark
0Delicious and easy to make
Maya | Wholesome Yum
0Thank you, Pamela! Enjoy!
Teri
0I have all the ingredients on hand to make this recipe but the heavy cream. Can I omit the cream?
Maya | Wholesome Yum
0Hi Teri, The texture won’t be right if you just omit it. I have substitution options in the post above, the closest would be to use half and half in place of both the milk and cream. You could try using milk and adding cream cheese to make it creamy instead, but the amount would be different, so you’d have to experiment to get the right consistency.
Barbara Jane Pennekamp
0I made the Brussels Sprouts casserole for dinner.
It was amazing. Glad that I made it.
Happy New Year!
Kristi Schuster
0I made this tonight for my husband and we both thought it was delicious. Thank you for sharing.
Cas
0I love this recipe! Absolutely delicious! Thank you for posting
Priscilla
0Fabulous!
Leslie Lowe
0It was great and it was good, even after we froze portions.
Janet Krueger
0This was great!!! I will make this often…it was a hit with the non keto folks in the house!!!!
Deborah Powers
0I love this recipe!! Of course you can’t go wrong when you add cheese, bacon, and heavy cream, but I’ve really come to love Brussels sprouts since being on keto, and all of Maya’s recipes are delicious!
Diane
0This is the very best brussel sprouts recipe ever. Keto makes it even better but this is to die for even if you don’t like brussels sprouts you will love them in this casserole.
Carri
0I am having so much fun trying all your recipes! This one sounds absolutely delicious! I happen to have Brussels sprouts on hand, so that means I will be making this dish this week! My husband doesn’t necessarily care for Brussels sprouts, but I know he will love this. AND yes, I usually cook mine with bacon too. But the cheese sauce I’m sure, will take it over the top! I will get back with my rating soon.
Kelly
0Can this be made ahead of time? I’m not sure if it could be made and then reheated in the oven or if it would take away from texture/flavor?
Maya | Wholesome Yum
0Hi Kelly, Yes, absolutely! The sprouts are softer but still delicious. Enjoy!
Kelly Anthony
0Ummmmm — why have I never thought to add bacon and cheese to Brussels sprouts?! So genius and SO delicious! I can’t believe it’s low carb too!
Beth
0You had me at bacon and cheese! This looks amazing and I’m sure it will be gobbled up in my home!
Mary Kay Keehn
0This was an amazing recipe. I used shredded Brussel Sprouts and white cheddar cheese. It was amazing!!! Thinking this would be great on other vegetables like cauliflower, broccoli, or asparagus as well. This recipe is a keeper!
Phina
0Best Brussel sprouts ever! Even people who do not like brussels sprouts love these. My favorite Keto recipe
Amanda Counts
0O.M.G. This is definitely going to be added to our regular rotation of side dishes. Fantastic!
Made it exactly as recipe directed.
Tammi W.
0This dish was D- LISH-US!!!! Even my son, who has Down’s syndrome and autism and likes his set food routine, (which, as you might guess, does NOT, nor has it ever, included Brussel sprouts), cleaned his plate.
Delicious!!!
I will be making it for thanksgiving dinner next week and for many, many meals to come.
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