Cheesy Brussels Sprouts Side Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound Brussels sprouts, trimmed and halved
02 -
2 tablespoons unsalted butter
03 -
3 cloves fresh garlic, finely minced
04 -
1/2 cup heavy cream
→ Seasonings
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
07 -
1/4 teaspoon garlic powder
08 -
1/8 teaspoon ground nutmeg
→ Cheese Blend
09 -
1/2 cup freshly grated Parmesan cheese
10 -
1 cup shredded sharp cheddar cheese
11 -
1 cup shredded fontina cheese
# Instructions:
01 -
Position a rack in the center of your oven and heat to 375°F. This temperature is perfect for getting that golden, bubbly cheese crust while making sure the sprouts cook through.
02 -
While the oven is heating up, clean and trim those beautiful Brussels sprouts, cutting each one in half. Then shred all three cheeses and combine them in a bowl - this will make assembly much easier later.
03 -
In an oven-safe skillet or cast iron pan, melt the butter over medium heat. Add the minced garlic and let it gently simmer until fragrant - but don't let it brown! You just want those aromatic oils to infuse the butter. Once fragrant, remove from heat and stir in the heavy cream, salt, pepper, garlic powder, and that pinch of nutmeg that makes everything magical. Fold in half of your cheese mixture.
04 -
Gently toss the halved Brussels sprouts in your creamy garlic sauce, making sure they're well coated, then spread them in a single layer. Sprinkle the remaining cheese evenly over the top. Slide into your preheated oven and bake for 18-25 minutes until the cheese is bubbling, golden, and the sprouts are fork-tender.
# Notes:
01 -
This crowd-pleasing side dish will become the talk of your Thanksgiving table - the perfect blend of comfort and elegance!
02 -
The recipe comes together in just one pan, minimizing cleanup while maximizing flavor.
03 -
The three-cheese blend creates incredible depth of flavor, with sharp cheddar for punch, fontina for creaminess, and parmesan for that nutty finish.