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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