There are so many reasons why one may want to make Brussels Sprout Casserole. First of all, at least a handful of kids and adults alike don't like Brussels Sprouts. Second, they can easily become redundant when you have a family member (my wife) who loves them. Third, turning them into a Brussels sprout casserole allows them to be served beautifully with added flavor and a change in texture.
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Why You'll Love This Recipe
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't my favorite, but this is a great way to add more flavor and texture to a veggie that others in your family may not normally enjoy.
Ingredients
Vegetables: You will need fresh Brussels Sprouts, Shallots, and Garlic. What would a Brussels sprout casserole be without them?
Meat: Yes, of course, I put meat in the recipe! Do you know why? Because...BACON.... that's why!
Herbs and Spices: Cayenne Pepper, Black Pepper, and kosher Salt. A pretty simple blend of these ingredients adds some spice to the sweetness and brings out the natural flavors of the Brussels sprouts.
Dairy: Heavy Cream, White Cheddar, Gruyère. They work perfectly together, melt like the dickens, and cream it all up.
Extra Ingredients: Panko Bread Crumbs; spread these bread crumbs over the top for added texture and an added punch to the overall appearance.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
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 eight 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.
Expert Tips
- Before you boil the Brussels Sprouts, cut the ends off and peel off any dead(ish) looking leaves.
- The Panko topping doesn't brown up as well as I'd like it to during the regular baking process, so I turn on the broiler for a bit to get a nice color over the top.
Recipe FAQs
Brussels sprouts are a form of cabbage that's 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.
No, they are not. While they look like baby cabbages, they're already fully grown when they're harvested. So, the idea of them becoming a full head of cabbage is not the case.
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.
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📖 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.
Video
Notes
- Before you boil the Brussels Sprouts, cut the ends off and peel off any dead(ish) looking leaves.
- The Panko topping doesn't brown up as well as I'd like it to during the regular baking process, so I turn on the broiler for a bit to get a nice color over the top.
Robert Bloch says
Can half and half be substituted for heavy cream?
Jeremy says
Hey there Robert! Absolutely you can use half and half!