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5 from 1 vote

Cheesy Baked Brussel Sprouts

This one isn’t for the lactose intolerant; the sprouts are slathered in cream along with a mix of mozzarella and parmesan to compliment their flavour and then baked so they’re crisp on top.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts, cheese, vegetarian
Servings: 4


  • 300 g brussel sprouts halved
  • 300 ml thickened cream
  • 100 g grated mozzarella
  • ¾ cup grated parmesan
  • 1 tablespoon olive oil
  • ½ white onion
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper to taste


  • Preheat oven to 200°C. heat the oil in a skillet over medium heat and sauté the oven for 10 minutes or until softened.
  • Add the sprout and sauté a further 6 minutes or until browned and starting to soften.
  • In a small bowl, mix together the cream, dried herbs, garlic and cheeses. Pour over the sprouts then transfer to the oven and bake for 25 minutes or until browned.