| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pounds brussels sprouts, cleaned and trimmed
- 3/4 cups grated sharp Cheddar
- 1 tablespoon all-purpose flour
- 1 teaspoon picked fresh thyme leaves
- 1 clove garlic, peeled and minced
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 1 cup heavy cream
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 to 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 263 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 62 mg |
| Sodium | 318 mg |
Reviews
I made this almost as instructed and it was really good. The minor variations I made were: I had to use dried thyme (about 1/2 tsp), I added a bit more cheddar and also some cooked bacon I needed to use up to the filling (I will be adding more bacon next time). I baked it for 30 min and when I took it out the panko on the top was not toasted at all so I turned the oven up to 400 and baked it a bit longer until the panko was a nice golden color. I was pleasantly surprised it didn’t turn out super mushy. This was a nice change from our normal roasted brussel sprout recipes. My husband wasn’t a fan, but my very picky almost 2 year old and I loved it and will be making it again!
Couldn’t be easier, I doubled the recipe, using cheddar and Swiss. EASY and delicious
Very good. It was quick and easy.
This was so delicious!! Made it for Christmas dinner. Definitely will be making again!
I wasn’t sure if Brussels Sprouts were going to fly with the family at Thanksgiving. It turned out to be the favorite dish! The Brussels sprouts were tender and cheesy and full of flavor. No stinky, soggy Brussels mush with this one. Just yummy goodness! Thanks Guy Fieri!
This is my favorite Brussel sprout recipe.
We use guyere as the cheese. This is an incredible vegetable dish. Even family who do not like brussel sprouts liked this! I usually cook it a little more than the recipe calls.
This was disappointing to me. Not sure why because I love all the ingredients but perhaps the cheese/sprout combo. I did have to cook it a lot longer and a higher temp.
This recipe is simply fantastic!!!! So quick and easy. I use the slicing blade of my food processor for the sprouts and half onion…..then throw the other onion and garlic in (along with two Kung Pao peppers from the garden) and use the chopping blade. Have made it with and without the parsley, depending on whether I have it on hand or not. Have sometimes used freeze-dried garlic. Always delicious! I LOVE not having to make a separate béchamel sauce. This is so tasty, and and is just such a breeze to make. Definitely worth doubling the recipe……fantastic, easy, and quick cooking side for holiday dinners.
This is my new best Brussels Sprouts recipe. Delicious!