Recipe Review

This Cheesy Garlic Brussels Sprout Bake Is Unreal

published Aug 8, 2018
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Lemony Brussels Sprout Gratin (Image credit: Maria Siriano)

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I’m coming in hot off the heels of a long weekend in Charleston, South Carolina, with my best friend who just spent the last eight months in France. And the most noticeably different thing about her isn’t her taste in wine, cheese, or charcuterie — it’s actually the fact that she recently converted to vegetarianism.

Although we were visiting the land of fried chicken and shrimp and grits, the number-one thing that we both ate was Brussels sprouts — in every form imaginable. We had them shaved into salads, pan-fried until crispy, doused with a vinegary, spicy peanut sauce, steamed and mixed with other veggies, and, of course, roasted with a bit of olive oil and salt (a classic). It was a menu item we both could truly enjoy without compromising in the slightest.

And so, in the spirit of our tiny cabbage-filled weekend, here’s another recipe I’m planning to make the next time I hang out with my vegetarian bestie: this cheesy garlic Brussels sprout bake from Apple of My Eye.

While you wait for your oven to preheat to 375°F, halve your Brussels sprouts and bring a large pot of water to a boil. Add the sprouts into the water and cook for five minutes or so, until slightly tender. Remove them from the pot and shock them in cool water to stop any further cooking (and to keep them bright green). Pat the sprouts dry with paper towels and place them in a casserole dish.

Then you make the cheesy garlic sauce by browning minced garlic in a saucepan with butter. Whisk in flour and add in milk until thickened (but not clumpy), and then remove the sauce from the heat. Stir in some grated Gruyère, season, and let melt. Pour the cheese sauce over the sprouts and stir, then sprinkle the rest of the Gruyère on top. Bake for 25 minutes and broil for the final minute to get the cheese nice and golden-brown.

→ Get the Recipe: Cheesy Garlic Brussels Sprout Bake from Apple of my Eye

(Image credit: Joe Lingeman)

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