There are so many reasons why one may want to make Brussels Sprout Casserole. First of all, there's at least a few handful of kids and adults alike that just don't like Brussels Sprouts. Second, they can easily become a bit redundant when you have a family member that loves them (my wife). Third, turning them into a Brussels sprout casserole allows them to be served beautifully with added flavor and a change in texture. I highly recommend giving tis a try if you land in any of these areas.
What are Brussels Sprouts
Brussels sprouts are a form of cabbage thats part of the mustard family and grown for its edible buds...or sprouts. While they're now widely grown in Europe and North America they originally grew in Brussels, Belgium hence the name.
Are Brussels sprouts baby cabbages?
They certainly look like baby cabbages for sure. But the answer is no, they are not. When they're harvested they're already fully grown. So the idea of them becoming a full head of cabbage is not the case.
What do Brussels sprouts taste like?
They certainly have a sweet and nutty flavor and depending on how they are prepared can also have a bit of smokiness to them. Undercook them and they can be bitter.
For this recipe they are boiled and baked so the sweetness is very prominent with a hint of smoke. For this reason I don't recommend pairing this casserole with anything else thats sweet. Stick to savory, smokey, or even a little spice.
Recipe Ingredients
Vegetables
Fresh Brussels sprouts, Shallot, & Garlic
What would a Brussels sprout casserole be without 'em? These are super easy to find at just about any local grocery store. Before you boil them be sure to cut the ends off and peel off any dead(ish) looking leaves. Shallots may not be as easy to find but when you do, grab them no matter what. They're fantastic in so many recipes adding a bit of sweetness while easily replacing onions. Lastly, Garlic. Which I think I put into every single recipe I make. The big debate is fresh or jarred. While I love cooking with fresh garlic sometimes its just easier to get the jar. So you do you!
Meat
Bacon
Yes, of course I put meat in the recipe! You know why? Because....BACON....thats why! Soooo....
Herbs and Spices
Cayenne Pepper, Black Pepper, & Kosher Salt
A pretty simple blend of this ingredients adds some spice to the sweetness and brings out the natural flavors of the Brussels sprouts.
Dairy
Heavy Cream, White Cheddar, Gruyère.
I've gotta be honest with you. I really don't know what you'd ever want or need me to say about this here. It's cream with amazing flavors of cheese. They work perfectly together, melt like the dickens, and cream it all up. So, just pop it in there already!
Extra Ingredients
Panko Bread Crumbs
Spread these bread crumbs over the top for added texture and an added punch to the overall appearance. They don't brown up as well as I'd like them to during the regular baking process so I turn on the broiler for a bit to get a nice color over the top.
How to cook Brussels Sprout Casserole
Begin by bringing a large pot of water to a rolling boil. While the water is coming to a boil start frying the bacon in 12" Cast Iron Skillet. Trim the ends off of the Brussels Sprouts and preheat the oven to 400°. Once the water is boiling add the Brussels Sprouts to the boiling water and boil for about 8 minutes or until just fork tender. Remove them, strain and set them aside.
Remove the bacon from the skillet and turn the heat to medium. Add the butter, shallot, Brussels Sprouts, kosher salt, black pepper, and cayenne. Sauté the veggies for about 8 more minutes stirring occasionally.
Remove the cast iron skillet from the heat, pour in the cream, diced bacon bits, and sprinkle the shredded cheese over the top.
Lastly, top the entire mixture with panko bread crumbs and bake for 25 minutes. Switch the oven to broil for about 1-2 minutes or until the top has become a nice golden brown.
In Conclusion
Whether you love or hate Brussels sprouts this is an incredible accompaniment to steaks, pork, or lamb chops. Growing up I couldn't stand them and they still aren my favorite but this is a great way to add some more flavor and texture to a veggie that others in your family may not normally enjoy.
Let me know in the comments how you and your family like the recipe and even your overall thoughts on Brussels sprouts.
Thank you so much for reading and as usual...
Happy Cooking!
-Jeremy
📖 Recipe
Brussels Sprout Casserole
Ingredients
- 2 lbs Fresh Brussels Sprouts
- 5 Slices Bacon, cooked and crumbled
- 1 Shallot, diced
- 1 Tbsp. Minced Garlic
- ½ tsp. Cayenne Pepper
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
- ¾ Cup Heavy Cream
- 1 Cup Gruyère, shredded
- 1 Cup White Cheddar, shredded
- 1 Cup Panko Bread Crumbs
Instructions
- Fill a large pot with water and bring to a boil.
- Trim the ends of the Brussels sprouts and boil for about 7-8 minutes or until fork tender. Strain and set aside.
- Preheat oven to 400°f.
- In a 12-inch Cast Iron Skillet over medium heat, cook the bacon until crispy and then crumble them.
- Add the diced shallot, Brussels sprouts, kosher salt, black pepper, and cayenne pepper in the same skillet. Sauté for about 8-10 minutes, stirring occasionally.
- Remove the skillet from the heat and pour the cream evenly over the top followed by the cheddar, gruyère, bacon, and lastly the bread crumbs.
- Bake for 25 minutes until bubbling. Turn the oven to broil for about 1-2 minutes or until the top is golden brown and crispy. Watch it carefully though to ensure it doesn't burn.
Robert Bloch says
Can half and half be substituted for heavy cream?
Jeremy says
Hey there Robert! Absolutely you can use half and half!