Sproutyflower Cheese
This creamy, cheesy sprout dish is a comforting and flavorful side. The combination of mozzarella, parmesan, and cheddar melts perfectly over roasted sprouts, creating a rich, golden, and bubbly casserole. Perfect for a hearty meal or as a side dish to complement your main course!
Ingredients
- 500 g Brussels sprouts
- 2 tbsp unsalted butter
- Pinch of salt and pepper
- 50 g mozzarella cheese grated (vegetarian version if required)
- 50 g Parmesan cheese grated (vegetarian version if required)
- 100 g mature/strong cheddar cheese grated (vegetarian version if required)
- 200 ml double/heavy cream
- 2 tbsp freshly chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the sprouts: Peel the outer leaves from the sprouts and chop off the ends of the stalks. Place the sprouts in a small baking dish. Dot with butter in small pieces and sprinkle with a pinch of salt and pepper.
- Bake the sprouts: Place the dish in the oven and bake for 10 minutes.
- Add the cheese and cream: After 10 minutes, sprinkle half of each cheese over the sprouts. Pour the double/heavy cream over the top and stir everything together. Sprinkle the remaining cheese on top.
- Return to the oven: Return the baking dish to the oven for 10–15 minutes, or until the cheese is golden and the sauce is bubbling.
- Finish and serve: Remove from the oven, sprinkle with freshly chopped parsley, and serve.
Notes
- If you prefer a vegetarian version, be sure to use vegetarian-friendly cheeses.
- You can also add a few crumbled crispy bacon pieces on top for extra flavor.
- This dish pairs beautifully with roasted meats or as part of a festive meal.