Best Brussels Sprout Bake Recipe

Brussels sprouts haters have never had sprouts like these before. Trust me—when this cheesy casserole is present, even the pickiest of eaters won’t be able to resist it. Baked in a cheesy, creamy sauce and topped with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving—or any weeknight dinner, TBH—needs. Here’s everything you need to know:

What People Are Saying:
“Made this dish for Thanksgiving and it was so fantastic that I was asked to bring it for Christmas dinner as well….Looks like we have a new family holiday tradition!” – Cyan Bottle

“I can and am eating this for dinner by itself!! it’s amazing. I made it for Thanksgiving and it never even made it to the dinner table, gone way before!!” – peachy_y

How To Make Brussels Sprout Casserole

INGREDIENTS

• Bacon: While the cheesy, creamy sauce is the star of the show here, the bacon adds texture and smoky flavor to the sprouts. That being said, if you have vegetarian guests, feel free to skip the bacon.
• Shallots: Behind every good casserole there stands an allium that makes it all possible. Here, shallots are our bedrock, bringing nuanced sweetness and depth.
• Brussels Sprouts: It takes a vegetable with genuine main character energy to stand out in a sea of bacon and cheese sauce. Brussels sprouts are just such a vegetable.
• Cayenne: Omit if you prefer, but I find that a prick of chile heat lifts all the rich flavors in this dish.
• Cream: The cream ties it all together and joins forces with the cheeses to form an utterly compelling sauce. Bechamel schmechamel!
• Cheese: I went with shredded sharp white cheddar and Gruyère, but you can use any well-melting cheese you please! Whatever you use, I highly recommend shredding it yourself instead of buying pre-shredded bags—this will give you maximum melty goodness.

STEP-BY-STEP INSTRUCTIONS

One of the many virtues of this casserole is that it’s truly a one skillet dish. So go grab yourself an ovenproof large skillet and start by cooking some bacon. You’ll get the crispest bacon if you start it off in a cold skillet. Drain the bacon on paper towels, then chop and set aside. Discard the bacon fat—or do as I do and reserve it for another use. Now, melt the butter in the same skillet (I wasn’t kidding—just one skillet!) and cook the shallots until softened.

Add the halved Brussels sprouts and the cayenne and cook until the sprouts are firm-tender (don’t worry, they’ll finish cooking in the oven), about 10 minutes.

Remove the skillet from the heat and pour the cream over the Brussels sprouts. Scatter the cheddar and Gruyère over, then top with the chopped bacon.

Last step! Bake the casserole at 375° until bubbling and the cheese is melted and browned in spots, 12 to 15 minutes. For a toastier cheese top, run the casserole under the broiler for a minute or so if desired.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Can I make this ahead of time? Yes! To make it the night before, prepare the casserole up until just before you add the cream, cheese, and bacon. Place it, covered, in the fridge, and add the remaining ingredients the next day when you’re ready to bake.
• How do I cook bacon so that it crisps without curling or burning? Arrange the bacon strips in a large skillet and thenset the skillet over medium heat. Starting the bacon in a cold skillet allows the fat to cook out gradually, so more fat is rendered and the strips are less likely to seize up and curl. End result: crispier, more evenly cooked bacon!

What To Serve With Brussels Sprout Casserole

My favorite way to serve this casserole is along with a holiday main, whether that’s a brown sugar glazed ham or a classic roast turkey. But this cheesy casserole isn’t only for special occasions—it’s a filling side for any fall dinner. Serve this alongside your favorite chicken dinner (apple and cranberry roasted chicken, anyone?), or as a cheesy contribution to your next potluck party.

Storage

If you have any leftovers, store them in an airtight container in the fridge for up to three days.