Creamy Dream: Brussels Sprouts with Irresistible Cheese Sauce

Italian Chef Team

3 months ago

Creamy Dream: Brussels Sprouts with Irresistible Cheese Sauce

Brussels sprouts. They’re the vegetable that often divides opinions, conjuring up images of mushy, bitter green balls relegated to the side of a holiday plate. But what if I told you that brussels sprouts could be transformed into a dish so delectable, so utterly crave-worthy, that even the staunchest sprout-hater would be converted? The secret lies in the magic of cheese sauce. This recipe for Brussels Sprouts with Cheese Sauce elevates the humble sprout to gourmet status, creating a creamy, comforting, and surprisingly sophisticated dish that’s perfect as a side, a light lunch, or even a vegetarian main course.

## Why Brussels Sprouts Get a Bad Rap (and How to Fix It)

Before we dive into the recipe, let’s address the elephant in the room: why are brussels sprouts often disliked? The main culprit is often improper cooking. Overcooked sprouts release glucosinolates, sulfur-containing compounds that contribute to a bitter taste and that characteristic unpleasant smell. Properly cooked sprouts, however, are tender, slightly sweet, and have a pleasant nutty flavor. Here’s how to avoid sprout-related pitfalls:

* **Don’t overcook them:** This is the cardinal rule. Overcooking leads to bitterness and mushiness. Aim for tender-crisp.
* **Choose smaller sprouts:** Smaller sprouts tend to be sweeter and more tender than larger ones.
* **Roasting is your friend:** Roasting brings out the natural sweetness of the sprouts and creates a delightful caramelized flavor.
* **Balance the bitterness:** A little acidity (lemon juice, vinegar) or sweetness (maple syrup, brown sugar) can help balance any residual bitterness.
* **Embrace the cheese:** Let’s be honest, cheese makes everything better. The rich, creamy sauce masks any lingering bitterness and adds a layer of deliciousness that’s hard to resist.

## The Star of the Show: That Cheese Sauce

The cheese sauce is the heart and soul of this recipe. We’re not talking about a gloopy, processed cheese sauce here. This is a homemade sauce, rich, velvety, and bursting with cheesy flavor. The key is to use good quality cheese and a few simple techniques to ensure a smooth and creamy texture.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for both the Brussels sprouts and the cheese sauce:

**For the Brussels Sprouts:**

* 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste
* Optional: 1 clove garlic, minced (for added flavor during roasting)
* Optional: Pinch of red pepper flakes (for a touch of heat)

**For the Cheese Sauce:**

* 4 tablespoons (1/2 stick) unsalted butter
* 4 tablespoons all-purpose flour
* 2 cups whole milk
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg (freshly grated is best!)
* 1/4 teaspoon white pepper (optional, but adds a nice subtle flavor)
* 8 ounces sharp cheddar cheese, shredded (or a combination of cheddar, Gruyere, and Parmesan for a more complex flavor)
* 2 ounces cream cheese, softened (optional, for extra creaminess)
* 1 tablespoon Dijon mustard (optional, for a tangy kick)
* Optional: a dash of Worcestershire sauce (for added depth of flavor)

## Equipment You’ll Need

* Large baking sheet
* Large skillet or saucepan
* Whisk
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions: From Sprout to Spectacular

Now for the fun part! Let’s walk through the process of making these incredible Brussels Sprouts with Cheese Sauce.

**Step 1: Prepare the Brussels Sprouts**

1. **Preheat your oven to 400°F (200°C).** Preheat is crucial for even roasting.
2. **Trim and halve (or quarter) the Brussels sprouts.** Remove the outer leaves if they are loose or damaged. Cut off the stem end and then halve or quarter the sprouts, depending on their size. Larger sprouts should be quartered to ensure they cook evenly.
3. **Toss with olive oil and seasonings.** In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and minced garlic (if using). Make sure the sprouts are evenly coated.
4. **Arrange on a baking sheet.** Spread the Brussels sprouts in a single layer on the prepared baking sheet. This ensures that they roast properly and don’t steam.

**Step 2: Roast the Brussels Sprouts**

1. **Roast for 20-25 minutes, or until tender-crisp and lightly browned.** The exact roasting time will depend on the size of the sprouts and your oven. Check for doneness by piercing a sprout with a fork. It should be tender but still have a slight bite. You may want to flip the sprouts halfway through the cooking time to ensure even browning.

**Step 3: Make the Cheese Sauce**

1. **Melt the butter in a large skillet or saucepan over medium heat.** Use a heavy-bottomed pan to prevent scorching.
2. **Whisk in the flour and cook for 1-2 minutes, stirring constantly.** This creates a roux, which is the base of the cheese sauce. Cooking the flour removes the raw flour taste.
3. **Gradually whisk in the milk, a little at a time, until smooth.** Adding the milk slowly and whisking constantly is essential to prevent lumps from forming. Start with a small amount of milk (about 1/4 cup) and whisk until it is fully incorporated before adding more.
4. **Bring to a simmer, stirring constantly, until the sauce thickens.** The sauce should thicken enough to coat the back of a spoon. This usually takes about 5-7 minutes. Continue to stir constantly to prevent scorching.
5. **Remove from heat and stir in the salt, nutmeg, and white pepper (if using).** Take the pan off the heat before adding the cheese to prevent it from becoming stringy.
6. **Add the cheddar cheese, cream cheese (if using), and Dijon mustard (if using).** Stir until the cheese is melted and the sauce is smooth. If you’re using multiple types of cheese, add them in order of hardness, starting with the cheddar and ending with the Parmesan.
7. **Taste and adjust seasonings as needed.** Add more salt, pepper, or Dijon mustard to taste. A dash of Worcestershire sauce can also add depth of flavor.

**Step 4: Combine and Serve**

1. **Pour the cheese sauce over the roasted Brussels sprouts.** Toss gently to coat evenly.
2. **Serve immediately.** Garnish with a sprinkle of fresh parsley or a pinch of red pepper flakes, if desired.

## Tips for the Perfect Brussels Sprouts with Cheese Sauce

* **Don’t overcrowd the baking sheet.** Overcrowding will cause the Brussels sprouts to steam instead of roast, resulting in mushy sprouts. If necessary, use two baking sheets.
* **Use freshly grated cheese.** Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese will result in a creamier sauce.
* **Don’t boil the cheese sauce.** Boiling can cause the cheese to separate and become stringy. Keep the heat low and stir constantly.
* **Add a touch of acidity.** A squeeze of lemon juice or a splash of vinegar can brighten the flavor of the cheese sauce and balance the richness.
* **Get creative with the cheese.** Experiment with different types of cheese to create your own unique flavor combinations. Gruyere, Parmesan, Fontina, and Gouda are all excellent choices.
* **Add some crispy breadcrumbs.** Toasted breadcrumbs add a delightful crunch to the dish. Toss the breadcrumbs with olive oil, garlic powder, and Parmesan cheese before sprinkling them over the Brussels sprouts.
* **Consider adding bacon or pancetta.** Crispy bacon or pancetta adds a smoky, savory flavor that complements the Brussels sprouts and cheese sauce perfectly. Cook the bacon or pancetta until crispy, then crumble it over the dish before serving.
* **Roast at a higher temperature for extra crispiness.** If you prefer your Brussels sprouts extra crispy, you can roast them at a higher temperature (425°F or 220°C) for a shorter period of time.

## Variations and Adaptations

This recipe is a great starting point, but feel free to experiment and make it your own! Here are a few ideas for variations:

* **Spicy Brussels Sprouts with Cheese Sauce:** Add a pinch of red pepper flakes to the Brussels sprouts before roasting, or add a dash of hot sauce to the cheese sauce.
* **Garlic Parmesan Brussels Sprouts with Cheese Sauce:** Add more garlic to the Brussels sprouts and sprinkle with grated Parmesan cheese before roasting. Use Parmesan cheese in the cheese sauce as well.
* **Bacon Brussels Sprouts with Cheese Sauce:** Cook bacon until crispy, crumble it, and add it to the Brussels sprouts before pouring on the cheese sauce.
* **Brussels Sprouts Gratin:** Transfer the Brussels sprouts and cheese sauce to a baking dish, top with breadcrumbs or grated cheese, and bake until bubbly and golden brown.
* **Vegan Brussels Sprouts with “Cheese” Sauce:** Use a vegan cheese sauce made with cashews, nutritional yeast, and vegetable broth. Substitute the butter with olive oil in the recipe.

## Serving Suggestions

Brussels Sprouts with Cheese Sauce can be served as a side dish, a light lunch, or even a vegetarian main course. Here are a few serving suggestions:

* **As a side dish:** Serve alongside roasted chicken, pork, or fish.
* **As a light lunch:** Serve with a side salad or a piece of crusty bread.
* **As a vegetarian main course:** Serve with a side of quinoa or rice.
* **As a holiday side dish:** This dish is a delicious and unexpected addition to any holiday table. It’s a great way to get even the pickiest eaters to try brussels sprouts!

## Make-Ahead Tips

* You can trim and halve the Brussels sprouts up to a day in advance and store them in an airtight container in the refrigerator.
* You can make the cheese sauce up to a day in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring constantly, before serving.
* For best results, roast the Brussels sprouts just before serving.

## Storage Instructions

* Store leftover Brussels Sprouts with Cheese Sauce in an airtight container in the refrigerator for up to 3 days.
* Reheat gently in the microwave or oven until heated through. The cheese sauce may separate slightly upon reheating, but it will still be delicious.

## Nutritional Information (Approximate)

* Calories: 300-400 per serving (depending on the amount of cheese used)
* Fat: 20-30 grams per serving
* Protein: 10-15 grams per serving
* Carbohydrates: 15-20 grams per serving

## Brussels Sprouts with Cheese Sauce Recipe

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

**For the Brussels Sprouts:**

**For the Cheese Sauce:**

**Instructions:**

1. **Preheat your oven to 400°F (200°C).**
2. **Prepare the Brussels sprouts:** Trim and halve (or quarter) the Brussels sprouts. In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and minced garlic (if using).
3. **Roast the Brussels sprouts:** Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp and lightly browned.
4. **Make the cheese sauce:** Melt the butter in a large skillet or saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat and stir in the salt, nutmeg, and white pepper (if using). Add the cheddar cheese, cream cheese (if using), and Dijon mustard (if using). Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasonings as needed.
5. **Combine and serve:** Pour the cheese sauce over the roasted Brussels sprouts. Toss gently to coat evenly. Serve immediately. Garnish with a sprinkle of fresh parsley or a pinch of red pepper flakes, if desired.

## Conclusion: Reimagining the Brussels Sprout

Brussels Sprouts with Cheese Sauce is more than just a recipe; it’s a testament to the power of transformation. It demonstrates how even the most maligned vegetables can be elevated to culinary heights with a little creativity and a generous dose of cheese. So, the next time you’re looking for a delicious and comforting side dish, don’t shy away from the brussels sprout. Embrace its potential, and let this recipe guide you to a creamy, cheesy, and utterly unforgettable experience. You might just find yourself becoming a brussels sprout convert!

Tags: Recipes