Baked Brussels Sprouts

IMG_9319 I just heard my mom drop to the floor as she opened this recipe to reveal brussels sprouts! I am mostly not a very good vegetable eater so this recipe will come as a huge shock to her (and to most people that know me well). But you know what? I actually really liked this recipe and if you like brussels sprouts, you will probably really LOVE this recipe!


Baked Brussels Sprouts


1 pound brussels sprouts
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
3/4 cup Swiss cheese or Gruyere Cheese (something that melts easily)
Salt & Pepper to taste
1/2 teaspoon cayenne pepper


Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Cut off the stem end and pull of the loose leaves of the sprouts. Add them to the water and blanch for 5 to 7 minutes. Immediately remove and put them in an ice water bath.

Make the sauce by melting the butter then whisking in the flour over medium heat. Cook, stirring constantly for about 1 minute or until the flour is incorporated into the butter, slowly whisk in the milk and continue stirring until thick and creamy, about 3 to 4 minutes. Add 3/4 of the cheese and stir until melted. Season to taste (add in the cayenne if you'd like- I did and it added a little pop).

Halve the brussels sprouts through the core and put them in a baking dish. Pour the sauce over, cover with the remaining cheese and bake for 12-15 minutes, or until bubbly and browned.


Look for a firm, tight brussels sprout with dark, unblemished leaves.

The smaller the sprout, the sweeter it will be.

Refrigerate them, loosely wrapped in paper towels and sue within 3 days.

They are a terrific source of vitamins C and A, fiber and potassium.

adapted from 5 Ingredient Fix by Claire Robinson

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3 Responses to “Baked Brussels Sprouts”

  1. 1
    Tonia@thegunnysack — March 31, 2013 @ 4:15 am

    Sounds delicious! I love veggies and cheese! Thanks for sharing!

    • anniebakes replied: — March 31st, 2013 @ 2:02 pm

      anything’s better with cheese!! thanks for stopping by

  2. 2
    Deadra Buchheit — April 22, 2013 @ 3:31 pm

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.:

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