Description
A simple baked casserole featuring tender cauliflower and Brussels sprouts in a creamy sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Toss the cauliflower florets and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the vegetables for 15 minutes until slightly tender.
- In a medium bowl, whisk together the heavy cream and milk. Stir in the cheddar cheese and Parmesan cheese until combined.
- Transfer the roasted vegetables to the prepared baking dish. Pour the cheese sauce over the vegetables and toss gently to coat.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute Gruyere cheese for some of the cheddar for a different flavor.
- For a richer sauce, use half-and-half instead of cream and milk.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 5
- Protein: 11
- Cholesterol: 55
Keywords: cauliflower, Brussels sprouts, casserole, creamy, baked vegetable, cheese