Ingredients
- 2 lb fresh Brussels sprouts
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 1 small yellow onion or 2 shallots, finely diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 cup shredded sharp cheddar
- ½ cup finely grated Parmesan, divided
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter
- Chopped parsley, optional
Instructions
- Preheat the oven to 400°F. Trim and halve the Brussels sprouts.
- Toss the sprouts with olive oil, salt, and pepper. Arrange cut-side down on a baking sheet.
- Roast for 15–18 minutes, until lightly browned but not completely soft. Reduce oven temperature to 375°F.
- Melt 2 tablespoons butter in a skillet. Cook the onion for 3–4 minutes, then add garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and heavy cream. Cook for 3–5 minutes until thickened.
- Add thyme, garlic powder, cheddar, and ¼ cup Parmesan. Stir until smooth.
- Transfer the roasted Brussels sprouts to a lightly greased 9×13-inch casserole dish and pour the cheese sauce over them.
- Combine panko, remaining Parmesan, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 15–20 minutes, until bubbling and golden.
- Rest for 5 minutes before serving.
Notes
Dry the Brussels sprouts thoroughly before roasting for better browning. Roast them before assembling the casserole to reduce excess moisture. For a halal-friendly version, check that the cheddar and Parmesan use suitable enzymes.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian