Delicious Cheesy Brussels Sprout Bake
Elevate your side dish game with this delightful Cheesy Brussels Sprout Bake! Packed with the rich flavors of Gruyere and Cheddar, complemented by crispy bacon, this dish pairs perfectly with your favorite steak or chicken entrée.
Ingredients
- 5 strips of bacon
- 3 tablespoons of butter
- 2 small shallots, minced
- 2 pounds of Brussels sprouts, halved
- Kosher salt, to taste
- ½ teaspoon of cayenne pepper
- ¾ cup heavy cream
- ½ cup shredded Cheddar cheese
- ½ cup shredded Gruyere cheese
Instructions
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Preheat the Oven: Set your oven to 350°F (175°C).
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Cook the Bacon: In an oven-safe skillet, cook the bacon until it’s brown. Remove bacon and place it on a plate lined with paper towels. Drain excess fat from the skillet.
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Sauté Shallots: Return the skillet to the stove, melt the butter, and sauté the minced shallots for about 2 minutes.
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Add Brussels Sprouts: Stir in the Brussels sprouts, cayenne pepper, and a pinch of salt. Cook for about 10 minutes, until they start to soften.
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Combine and Bake: Remove the skillet from heat. Stir in the heavy cream, then top with the shredded Cheddar, Gruyere, and crumbled bacon. Bake for about 15 minutes, or until the cheeses are melted and bubbly.
Tips for Making Ahead
- Freezing: You can freeze leftovers, but enjoy them within a couple of months for best flavor and texture.
- Prep Ahead: Blanch Brussels sprouts in boiling water for 2 minutes, then place in ice water. They can be stored overnight in the fridge.
- Storage: The entire bake can be prepared and stored in the fridge for up to 3 days.
Recipe Variations
- Vegetarian option: Omit the bacon for a meatless dish.
- Substitute meats: Use chorizo for a spicy twist.
- Cheese alternatives: If Gruyere isn’t available, simply double the Cheddar.
- Flavor enhancements: Incorporate sliced leeks instead of shallots or add honey and balsamic vinegar for a sweet tang.
Enjoy this Cheesy Brussels Sprout Bake as a standout side that turns even the most skeptical veggie lovers into fans!