Brussel Sprout Casserole
Updated Nov 14, 2025
Brussel Sprout Casserole made in one roasting dish with lightly roasted sprouts in a homemade parmesan cream sauce.
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My Brussel sprout casserole is so good!
This Brussel sprout casserole is a nice change when I want something different from roasted Brussel sprouts. Instead of just roasting and calling it a day, the Brussels sprouts get a quick caramelization first, then baked with an easy Parmesan sauce. The Brussel sprout casserole is kind of like the broccoli-and-cheese situation everybody knows, but with Brussels instead. It’s a solid way to switch things up, especially in the colder months.
Happy Cooking!
– Yumna
Brussel Sprout Casserole Ingredients
- Brussel sprouts: Trim the Brussel sprouts and cut them in half! For help, read my tips on how to cut Brussel sprouts.
- Olive oil: Or any other neutral oil that does well with high heat.
- Onion: Mince it so it cooks quickly and mixes in with the sauce well. Tips on how to cut an onion.
- Seasonings: You’ll need salt, pepper, garlic powder, and mustard powder for these cheesy brussel sprouts.
- Butter: I use unsalted butter since I’m adding salt!
- Whole milk: You can use heavy cream instead to make this brussel sprout casserole richer.
- Flour: For thickening the sauce! If you’re gluten-free, use your favorite gluten-free flour blend.
- Parmesan cheese: I always grate cheese myself because it melts better than the pre-shredded stuff. You could try gruyere cheese for something nuttier tasting!
How to Make Brussel Sprout Casserole
Brussel Sprout Casserole Recipe
Easy Brussel sprout casserole recipe made with fresh Brussel sprouts lightly roasted and baked with a creamy parmesan cheese sauce.
Video
Ingredients
- 1 pound brussel sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon unsalted butter
- ½ small onion minced
- 1 tablespoon all-purpose flour
- 1 teaspoon mustard powder
- 1 cup whole milk
- ½ cup parmesan cheese divided
Instructions
- Preheat the oven to 425°F.
- Place brussel sprouts in a 8 x 11 casserole dish, drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly, and then bake until tender, about 10-15 minutes, depending on the size of your brussels, tossing halfway through.
- In a small saucepan over medium heat, melt the butter. Add the onions and cook until translucent, about 5 minutes. Add the flour and mustard powder and stir until the flour dissolves, about 1-2 minutes. Slowly pour the milk and stir with a wooden spoon until the sauce thickens. Turn off the heat, add ¼ cup parmesan cheese and stir until well blended.
- When the brussel sprouts are done roasting, pour the sauce over the brussel sprouts. Sprinkle the remaining parmesan cheese on top.
- Return the brussel sprouts to the oven and cook until the cheese is melted and bubbly, 10- 15 more minutes. Serve immediately.
Equipment
Notes
- My Top Tip: Remove the outer leaves of the sprouts before roasting them. These leaves can be dry and tough, so just peel them off before you cut the brussel sprouts in half.
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
- Freezing: Let the casserole cool completely before wrapping the dish in foil and placing it in a freezer bag. It will keep well for up to 2 months and can be thawed in the fridge overnight before reheating.
- Instead of regular milk, you can use any unsweetened plant-based milk.
- Instead of gruyere cheese, you can use shredded cheddar cheese or another one you like.
- To make this gluten-free, use an all-purpose gluten-free flour mix. You can also substitute with almond flour.
Nutrition
Serving: 0.25lb, Calories: 210kcal, Carbohydrates: 18g, Protein: 10g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 562mg, Potassium: 586mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1151IU, Vitamin C: 97mg, Calcium: 240mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Remove the outer leaves of the sprouts before roasting them. These leaves can be dry and tough, so just peel them off before you cut the brussel sprouts in half.
- Make sure the brussel sprouts are well covered with the oil. Use your hands to toss them so that the sprouts are evenly coated! I know it’s messier, but this is the best way.
- Opt for smaller brussel sprouts when shopping. The smaller ones have a milder flavor. This is especially helpful for first-time brussel eaters and kiddos!
- Stir the flour constantly when you add it to the saucepan. Flour can burn easily, so you want to keep it moving. Burnt flour can ruin the taste of the sauce!
Serving Ideas
- Turkey: Dry brined turkey, air fryer turkey, easy Thanksgiving turkey
- Mashed potatoes: Roasted garlic mashed potatoes, healthy mashed potatoes, cauliflower mashed potatoes
- Stuffing: Thanksgiving stuffing, mushroom stuffing, butternut squash stuffing
- Salad: Apple walnut salad, pear salad with candied walnuts, fall harvest salad
FAQs
Can I make this brussel sprout casserole recipe ahead of time?
If you’re making this on Thanksgiving, it can be helpful to get a head start! You can make the whole dish up to 2 days ahead of time, let it cool, cover it with foil, and just reheat it before dinner.
My cheese sauce isn’t thickening. What should I do?
You can try making a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water. Add it to the sauce and heat for a few minutes. It should thicken!
Comments
Best Brussel sprout casserole
Thank you so much!
Can the dish be made ahead and kept warm in a chafing dish?
If you want to get ahead with things, you can either make the whole dish ahead of time and then reheat it in the oven or a chafing dish to serve, or roast the spouts the day before and keep them covered in the fridge and then carry on with the recipe the next day. They may soften though so I prefer them roasted the same day.
What is the advantage of using fat-free milk over whole, or 2% milk?
You can use either! Whole milk will make it creamier.
The sauce was extremely thick . I recommend using half the amount of flour. Other than that I will
Definitely make it again
Definitely do! You can also reduce the time in which you stir the sauce, so it doesn’t thicken too much.