Cheesy Brussels Sprouts that only take 20 minutes on the stove top. Brussels sprouts are boiled to soften and then a cheese sauce is made with shredded cheese that’s poured on top. It’s the ultimate must make cheesy side dish!
Cheesy Brussels Sprouts Recipe
Want to turn someone into a brussels sprouts lover? Simple, make these cheesy brussels sprouts! Just like my Cheesy Broccoli and Cheesy Cauliflower , everybody loves this side dish!
In just 20 minutes you can whip up this simple brussels sprouts recipe. The brussels sprouts are boiled to soften, and then covered in a simple creamy cheese sauce that’s made with ingredients I know you have in your kitchen. Serve, enjoy and then come back for seconds!
Cheesy Brussels Sprouts Ingredients
- Brussels Sprouts , ends trimmed off. This recipe calls for 2 pounds of Brussels sprouts, but if you only have 1 pound, just cut the recipe in half. Want to make 4 pounds for a Thanksgiving side? Easy, just double the recipe.
- For the cheese sauce : butter, milk, shredded cheese, all-purpose flour. I like shredded orange cheddar cheese for the cream sauce, but if you’re looking for a white sauce, use white cheddar cheese, or mozzarella cheese. Looking for extra creamy? Use Velveeta.
- Additional : mined garlic, salt and pepper.
How to Make Brussel Sprouts with Cheese
Cut the ends off the sprouts. This is the most time-consuming part, and my least favorite. 🙂
Bring a pot of water to a boil and cook until a fork easily goes into the brussels sprouts, about 10 minutes and the drain them.
In a saucepan make the creamy cheese sauce. This is an easy sauce consisting of butter, milk, shredded cheese, minced garlic, flour and salt & pepper.
Add brussels sprouts into the cheese sauce.
Stir until they’re completely cheesy. Serve and enjoy!
Storing Leftovers and Freezing
These will keep in your refrigerator for 2-3 days in an airtight container. Heat up in the microwave or put into a saucepan on the stove.
You can freeze these! Make per recipe directions, allow to cool and then package in freezer bags . When we have a big brussels sprouts harvest in the garden, I’ll often make a few batches of these for easy weeknight side dishes. When it’s time to eat, defrost overnight in the fridge or in the microwave quickly.
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Ingredients
- ▢ 2 pounds Brussels Sprouts ends trimmed
- ▢ 2 tablespoons butter
- ▢ 1 clove garlic minced
- ▢ 2 tablespoons all-purpose flour
- ▢ 1/2 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 1 cup milk
- ▢ 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add brussels sprouts, reduce heat to medium and boil for 10-15 minutes, or until a fork easily goes in them. Drain brussels sprouts.
- In a large saucepan over medium heat melt butter with garlic. Stir in flour, salt and pepper and mix for 1 minute. Add milk in and whisk until smooth. Add shredded cheese and mix, until cheese is completely melted and creamy, about 3-4 minutes.
- Add brussels sprouts into cheese sauce saucepan and mix to fully coat them. Serve and enjoy!
20 Minute Cheesy Brussels Sprouts
Ingredients
- 2 pounds Brussels Sprouts ends trimmed
- 2 tablespoons butter
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add brussels sprouts, reduce heat to medium and boil for 10-15 minutes, or until a fork easily goes in them. Drain brussels sprouts.
- In a large saucepan over medium heat melt butter with garlic. Stir in flour, salt and pepper and mix for 1 minute. Add milk in and whisk until smooth. Add shredded cheese and mix, until cheese is completely melted and creamy, about 3-4 minutes.
- Add brussels sprouts into cheese sauce saucepan and mix to fully coat them. Serve and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
