Cheesy Brussel Sprout Casserole
A comforting and creamy casserole featuring tender Brussels sprouts and rich cheeses, perfect for family gatherings or weeknight dinners.
Ingredients
Vegetable Preparation
- 3 cups Brussels sprouts, halved
- 1 tablespoon oil For roasting
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided Freshly cracked
Creamy Sauce
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
Cheese Toppings
- 1 cup shredded parmesan cheese, divided Can substitute with asiago
- 1.5 cups shredded mozzarella cheese, divided
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Remove the bottoms and halve each Brussels sprout.
- In a large mixing bowl, toss the halved Brussels sprouts with the tablespoon of oil, ½ teaspoon of salt, and ½ teaspoon of black pepper.
- Spread the sprouts evenly on a baking sheet and roast them in the preheated oven for about 20 minutes.
Creamy Sauce Preparation
- While the sprouts are roasting, combine the heavy cream, minced garlic, Italian seasoning, and remaining salt and pepper in a saucepan over medium heat.
- Stir gently, allowing it to simmer for about 5-7 minutes until it thickens slightly.
Assembly and Baking
- Remove the Brussels sprouts from the oven and transfer them to a large casserole dish.
- Pour the creamy sauce over the roasted Brussels sprouts and mix gently.
- Sprinkle one cup of parmesan and half of the mozzarella onto the mixture.
- Top the casserole with the remaining mozzarella and parmesan cheese.
- Bake for an additional 20-25 minutes or until the cheese is melted and golden.
- Let it sit for a few minutes before serving.
Notes
For a lighter version, substitute heavy cream with Greek yogurt. You can also add other vegetables like roasted cauliflower or broccoli for added nutrition. Allowing the casserole to rest after baking is crucial for achieving a proper consistency.