For an even richer flavor, consider using a combination of Edam and Gruyere cheese. To prevent the cheese sauce from separating, keep the heat low and avoid boiling. A squeeze of fresh lemon juice at the end can brighten the dish and balance the richness of the cheese. Garnish with some freshly chopped parsley for a pop of color.
Brussels Sprouts with Cheese Sauce
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS7
Elevate your Brussels sprouts with this indulgent cheese sauce, transforming a humble vegetable into a sophisticated and comforting side dish. The key is to balance the slight bitterness of the sprouts with the rich, creamy, and nutty notes of the cheese.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol117 mg
-
Fiber6 g
-
Protein18 g
-
Saturated Fat22 g
-
Sodium601 mg
-
Sugar6 g
-
Fat35 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
11 mins
Pre-cook Brussels sprouts: Place Brussels sprouts into a pot, cover with cold, salted water, and bring to a boil. Cook until tender yet firm to the bite. (Approximately 10-12 minutes). Drain well and set aside.
02
Step
5 mins
Prepare the cheese sauce: While the Brussels sprouts are cooking, melt butter in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, without browning. (Approximately 5 minutes).
03
Step
3 mins
Deglaze and simmer: Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly. (Approximately 2-3 minutes).
04
Step
4 mins
Create the sauce: Stir in the heavy cream, nutmeg, and a generous grind of black pepper. Bring to a simmer, then reduce the heat to low. Add the grated Edam cheese, a handful at a time, stirring until completely melted and smooth after each addition. (Approximately 3-5 minutes).
05
Step
5 mins
Combine and finish: Add the drained Brussels sprouts to the cheese sauce and gently heat through, ensuring they are coated evenly. (Approximately 5 minutes). Season with sea salt to taste before serving immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Stephania Gutmann
Jul 2, 2025I didn't have any white wine so I used vegetable broth instead, it worked out great.
Cedrick Powlowski
Jul 1, 2025Easy to follow instructions and the dish turned out perfectly. Thanks for sharing!
Joey Littel
Jul 1, 2025This recipe is a game-changer! My kids actually ate Brussels sprouts without complaining!
Shyann Bechtelar
Jun 30, 2025I doubled the recipe for a potluck and it was a huge hit! Everyone loved it!
Kendra Connelly
Jun 29, 2025I found that roasting the brussel sprouts first gave a nice caramelized flavor that worked really well with the cheese sauce!
Jettie Hermiston
Jun 29, 2025I used Gruyere cheese instead of Edam, and it was amazing! Definitely making this again.
Shyann Bechtelar
Jun 29, 2025The cheese sauce is so rich and flavorful. I added a dash of garlic powder for extra zing.
Abigale Wyman
Jun 29, 2025Simple yet elegant, this recipe is perfect for a weeknight dinner or a special occasion.