Brussels Sprouts Casserole

Brussels sprouts haters have never had sprouts like these before. Trust us—when this cheesy casserole is present, even the pickiest of eaters won’t be able to resist adding a spoonful to their plate. Baked in a cheesy, creamy sauce with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving (or any weeknight dinner, TBH) needs. Here’s everything you need to know:

How to make Brussels sprout casserole: — Halve your Brussels sprouts. To ensure even cooking and for easier bites, halve your Brussels sprouts before adding to the pan. — All about the cheese. We went with shredded sharp white cheddar and Gruyère, but you can really use any melty cheese you please! Whatever cheese you use, we highly recommend shredding it yourself instead of buying the pre-shredded bags—this will give you maximum melty goodness. — Add the bacon (or not). While the cheesy, creamy sauce is the star of the show here, the bacon adds an irresistible smoky flavor and texture to your roasted sprouts. That being said, if you have vegetarian guests, feel free to skip the bacon.

Serving ideas: Our favorite way to serve this casserole is along with our holiday main, whether that's a brown sugar glazed ham or a classic roast turkey. That being said, this cheesy casserole isn't only for special occasions—it's a filling side to any fall dinner. Serve this alongside your favorite chicken dinner (apple and cranberry roasted chicken, anyone?), or as a cheesy addition to your next potluck party.

Can I make this ahead of time? Yes! To make the night before, prepare the casserole up until adding the cream, cheese and bacon. Place it wrapped in the fridge, and add the remaining ingredients the next day when you're ready to bake.

Storing leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to three days.

If you made this bake, let us know how they came out in the comments below!

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Ingredients

5 slices bacon

3 tbsp. butter

2 small shallots, minced

2 lb. Brussels sprouts, halved

Kosher salt

1/2 tsp.cayenne pepper

3/4 c. heavy cream

1/2 c. shredded sharp white cheddar

1/2 c. shredded Gruyère

Directions

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Step 1

Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.

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Step 2

Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

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Step 3

Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.

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Step 4

Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, switch oven to broil and broil 1 minute.)