Ingredients
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy whipping cream
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted ghee
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, sea salt, and black pepper, ensuring each sprout is well coated.
- Arrange the Brussels sprouts in a single layer on a baking sheet and roast for approximately 20-25 minutes, until tender and golden.
- While the sprouts are roasting, prepare the cheese sauce by blending heavy whipping cream, Gruyère cheese, Pecorino Romano cheese, onion powder, and cinnamon in a saucepan over medium heat, stirring until creamy and smooth.
- Transfer the roasted Brussels sprouts to a greased 9×13-inch baking dish and drizzle the cheese sauce over them.
- In a separate bowl, mix panko breadcrumbs with melted ghee until evenly coated, then sprinkle over the cheesy Brussels sprouts.
- Bake in the oven for an additional 20-25 minutes, or until the top is golden and bubbling.
- Allow the dish to rest for 5-10 minutes before serving.
Notes
- For an extra layer of flavor, consider adding a dash of smoked paprika to the cheese sauce.
- You can swap out the Gruyère for sharp cheddar or creamy mozzarella for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg