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Giving is always in season. Make someone's day
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Brussels Sprout Casserole

Saucy brussels sprout casserole is a wonderful way to enjoy this autumn vegetable.

Tender, roasted brussels sprouts in a tangy and mildly sweet cheese and Dijon sauce, topped with a layer of gruyere cheese baked until it's golden and bubbly.

This casserole can be served as a side dish or a main as topping over rice or pasta. Excellent as a mid-week meal.

Though not presented here as vegan, this recipe can be adapted. Swap the milk with an unsweetened plant-based or nut-based milk, use plant-based butter, bee-free honey or other vegan sweetener, and use a vegan white cheddar. Otherwise, this is suitable for ovo-lacto vegetarians.



(Makes 4 servings)

  • 1lb small brussels sprouts, cleaned and halved

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon salt, divided

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon butter

  • 1/2 small sweet onion, finely chopped

  • 1 tablespoon gravy flour

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 cup whole milk

  • 3/4 cup gruyere cheese, divided



Preheat oven to 425°F / 220°C and set aside a casserole dish.

Clean and halve the brussels sprouts then transfer into a bowl. Drizzle with extra-virgin olive oil and sprinkle with 1/2 teaspoon sea salt, garlic powder, dried parsley, and ground black pepper. Toss to coat the brussels sprouts evenly then spread out in the casserole dish in one layer. Roast for about 10 minutes then toss and continue roasting for another 10 minutes, or until the brussels sprouts become golden brown.

Meanwhile, in a sauté pan over medium-high heat, add the butter and melt. Once the butter is sizzling, add the onion and the remainder of the sea salt. Sauté until the onion becomes translucent (about 7 minutes). Sprinkle with the gravy flour and mix well. Add the Dijon mustard and honey and mix well. Pour in the milk a little at a time, mixing thoroughly. Bring to a simmer and add in 1/4 cup of the gruyere cheese, stirring until it is melted and incorporated into the sauce.

Once the brussels sprouts are roasted, pour the sauce over and sprinkle the top with the remaining gruyere cheese. Return to the oven and bake for an additional 15 minutes or until the cheese turns golden brown and the sauce is bubbly.

Serve with your favourite sides.


Nutritional Information Per Serving:

total calories = 233.5 | total fat = 14.38g | saturated fat = 5.86g | cholesterol = 18.75mg | sodium = 804.75mg | net carbohydrates = 17.11g | dietary fibre = 3.6g | sugars = 11.65g | protein = 11.81g

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