If you’ve spent your life avoiding Brussels sprouts, these Oven Roasted Brussels Sprouts could change your mind. The sprouts are baked in cream and Gruyere until tender, then finished with a buttery, golden panko topping. You only need 10 minutes of prep and the oven takes care of the rest.
Brussels Sprouts for the Doubters
Even Brussels sprouts haters will love this vegetable casserole that’s smothered in cream, Gruyere cheese, and covered with a crunchy breadcrumb topping.
If you grew up thinking that boiled Brussels sprouts were the only way to cook this humble vegetable, you’re not alone. That was me, so I was never a huge fan, but my husband loves them and always orders them when we go out. I got brave enough to try his and realized that I was missing out.
Since I had never cooked Brussels before, it took a few tries to get this just the way I wanted it, roasted vegetables plus a creamy cheesy sauce. My husband was thrilled.
The cream thickens slightly in the oven, coating the sprouts like a sauce, while the Gruyère melts and bubbles underneath the panko. The edges get crisp, the centers stay tender, while the strong Brussels sprouts flavor fades into the background.
These are easy enough for a weeknight dinner alongside chicken or pork, but double as a fancy veggie side dish for the holidays next to candied yams and a roasted turkey. It’s also easy to make ahead. Assemble everything except the topping and bake it before serving.
Brussels Sprouts and All the Good Stuff
These are the four main ingredients you’ll need to make this recipe. Be sure to check out the recipe card below for all the ingredients and instructions.
You can buy pre-trimmed Brussels to save time, but give them a quick rinse and dry before roasting so they crisp up instead of steaming.
Crispy Roasted Brussels Sprouts in the Oven
Step One: Prep and Roast the Sprouts
Step Two: Add the Cream and Cheese
Step Three: Add the Panko Topping
Tip: Keep an eye on the topping during this step. The panko topping can burn easily.
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Creamy Oven Roasted Brussels Sprouts with Gruyère and Panko
Ingredients
- 1 ½ lbs brussels sprouts ends trimmed and sliced in half lengthwise (about 6 cups)
- 2 shallots peeled and quartered
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cups cream
- 8 ounces gruyere grated
- 1 ½ cups panko crumbs
- 3 tablespoon butter melted
Instructions
- Preheat oven to 425º.
- Trim and slice brussels sprouts in half lengthwise and place in a 9 x 13 casserole dish. Add onions and garlic and sprinkle with olive oil. Mix with your hands to coat the brussels sprouts.
- Bake for 15-20 minutes until they are slightly soft. Remove and toss. Pour cream and cheese over them and stir to combine. Return to the oven for 15-20 minutes until they are tender when pierced with a fork and browned.
- While cooking, combine butter and panko crumbs.
- Top the brussels sprouts with panko and return to the oven for 5 minutes until it has turned golden brown.
Barbara’s Tips + Notes
- To re-heat, place them in the oven to crisp them up.
Nutrition
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