Buzz
Photo by Greg DupreeAdmit it, we got you with the word 'cheesy'. Or was it the irresistible 'potato chip topping'? Either way, this cheesy bake will surely make a memorable mark on your Thanksgiving table. And with fewer than 10 ingredients and just 20 minutes of prep time, it could easily become a staple for your weeknight dinners too. This Brussels sprouts bake is indulgent, creamy, and full of flavor.
A dash of Dijon mustard balances the richness, while the crushed potato chips add the perfect crunch on top of the tender sprouts. As the dish bakes, some of the sprouts peek out, crisping up and adding a delightful texture to the creamy goodness inside.
Resist the temptation of pre-shredded cheese, which often contains anti-caking agents that make it harder to melt smoothly. For the best results, opt for a block of cheese and shred it yourself to achieve the perfect melt.
Ingredients List
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2 lb Brussels sprouts, trimmed and cut in half, or quartered for larger ones
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2 Tbsp olive oil
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1/2 tsp freshly ground black pepper
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2 tsp kosher salt, divided
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1 1/2 cups heavy cream
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1 Tbsp Dijon mustard
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6 oz aged provolone or Gruyère cheese, shredded (approximately 1 1/2 cups)
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2 cups kettle-cooked potato chips, crushed (around 2 1/2 oz.)
Instructions
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Preheat oven to 400°F. Place Brussels sprouts in a 13-by-9-inch baking dish. Drizzle with oil, sprinkle pepper, and 1 teaspoon salt, tossing to coat evenly.
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Roast until Brussels sprouts are crisp-tender, about 30 minutes, stirring once halfway through. In the meantime, whisk together cream and mustard in a measuring cup with a spout.
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Remove the baking dish from the oven. Stir in the cream mixture, cheese, and the remaining 1 teaspoon salt. Top evenly with the crushed chips.
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Return to the oven and bake until Brussels sprouts are fully tender and the cream is bubbly with golden edges, about 20 to 25 minutes. Let sit for 10 minutes before serving.
For convenience, opt for pre-washed and halved Brussels sprouts to save time.
Nutritional Information (per serving)
| 384 | Calories |
| 32g | Fat |
| 18g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 384 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 15g | 77% |
| Cholesterol 71mg | 24% |
| Sodium 614mg | 27% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 3g | |
| Protein 10g | 20% |
| Vitamin C 74mg | 82% |
| Calcium 226mg | 17% |
| Iron 2mg | 9% |
| Potassium 591mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
