Oh, friend, do I have a recipe for you today that’s going to completely transform your weeknights! You know how sometimes you just crave something unbelievably comforting, packed with flavor, and surprisingly simple to whip up? This one, my dear, is it. I’m talking about our absolute favorite, a dish that has turned even the most devout sprout-skeptics in my family into asking for seconds: my ultra-cozy, utterly delicious **cheesy pepper sprouts** bake. It’s got that magic touch, marrying the earthiness of perfectly roasted Brussels Sprouts and the sweet crispness of bell peppers with the kind of velvety, rich cheese sauce that dreams are made of. Think of it as the ultimate vegetable side dish, elevated to main-course status, almost like a grown-up, deconstructed mac and cheese but with a vibrant veggie kick. This dish has been a lifesaver on busy evenings and a shining star at our potlucks. Seriously, the aroma alone brings everyone running to the kitchen.
What is Cheesy Pepper Sprouts?
At its heart, this dish is a celebration of simple vegetables, brought to life with a seriously addictive cheese sauce. When I say “cheesy pepper sprouts,” I’m referring to a glorious medley of tender-crisp Brussels sprouts and sweet, vibrant bell peppers, all tossed in a luxurious, creamy, and undeniably cheesy sauce, then baked until bubbly and golden. It’s essentially a vegetable gratin, but with a personality all its own. The name itself just tells you everything you need to know about the star ingredients and that irresistible cheesy hug. It isn’t some fancy, complicated culinary invention; it’s just really good food that hits all the right comfort notes. We’re taking humble sprouts and peppers and giving them the gourmet treatment they deserve, transforming them into something truly special that you’ll crave again and again. It’s approachable, comforting, and absolutely packed with flavor.
Why you’ll love this recipe?
Listen, if you’re still on the fence about Brussels sprouts, this cheesy pepper sprouts recipe is precisely the one to win you over. What I love most about this is just how much flavor is packed into every single bite – it’s savory, a little sweet from the peppers, and that incredible cheese sauce just ties everything together. My kids, who used to pick around the sprouts, now ask specifically for this dish. That’s a win in my book! Here’s why I think you’ll fall head over heels for it too:
- Unbelievable Flavor: We’re talking about perfectly roasted sprouts with slightly charred edges and sweet, tender bell peppers, all bathed in a rich, velvety cheese sauce. It’s got that salty, umami goodness that makes you want to lick the plate clean. The combination of different cheeses brings depth that a single cheese just can’t achieve.
- Surprising Simplicity: What is the best way to describe Simplicity? Honestly, for how impressive this dish tastes, it’s ridiculously easy to make. There’s a bit of chopping and a quick sauce, but nothing complicated. It comes together quickly, which makes it perfect for those frantic weeknights when you still want a homemade meal without spending hours in the kitchen.
- Budget-Friendly Ingredients: Brussels sprouts and bell peppers are usually pretty accessible and affordable, especially when they’re in season. The rest are pantry staples – flour, milk, butter, and cheese. It’s a fantastic way to make everyday vegetables feel incredibly luxurious without breaking the bank.
- Incredible Versatility: This isn’t just a side dish! While it pairs beautifully with everything from roasted chicken to a simple steak, I’ve often served these cheesy pepper sprouts as a light vegetarian main course with a big green salad. You can even add cooked sausage or crumbled bacon for a heartier meal, or stir in some cooked pasta to make it a true casserole. It’s definitely more adaptable than a traditional green bean casserole, allowing for so many different twists.
This recipe truly stands out because it takes vegetables that sometimes get a bad rap and turns them into the star of the show. It’s a comforting hug in a bowl, and I guarantee you’ll be making it on repeat. Trust me on this one, it’s a game-changer.
How to Make Cheesy Pepper Sprouts
Quick Overview
Making our family’s favorite cheesy pepper sprouts is simpler than you might think, and that’s part of its charm! We start by giving those beautiful Brussels sprouts and colorful bell peppers a good roast until they’re perfectly tender-crisp and caramelized – that’s where so much of the flavor really develops. While they’re doing their thing, we whip up the creamiest, most delectable cheese sauce you can imagine. Then, it’s just a matter of combining everything in a baking dish, giving it a quick bake to ensure all that cheesy goodness is melted and bubbling, and serving it up. It’s a seamless process that yields incredible results, making it an ideal recipe even for beginner cooks looking to impress.
Ingredients
For the Roasted Veggies:
- 1.5 lbs Brussels sprouts, trimmed and halved (look for firm, bright green sprouts)
- 2 large bell peppers (I love using red and yellow for color), cored, seeded, and cut into 1-inch pieces
- 2 tablespoons olive oil (a good quality extra virgin really shines here)
- 1 teaspoon garlic powder (or 2 cloves minced fresh garlic for a punchier flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (this adds such a wonderful depth!)
- Salt and freshly ground Black Pepper, to taste
For the Cheesy Sauce:
- 3 tablespoons unsalted butter (European-style butter makes a difference)
- 3 tablespoons all-purpose flour (for the roux)
- 2 cups whole milk, warmed (or use half-and-half for an extra rich sauce – I tested this with almond milk and it actually made it even creamier!)
- 1 teaspoon Dijon mustard (this is my secret ingredient for depth!)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon Black Pepper, or to taste
- 1 cup shredded sharp cheddar cheese (the sharper, the better!)
- 1/2 cup shredded Gruyere cheese (adds nuttiness and incredible melt)
- 1/4 cup grated Parmesan cheese (freshly grated is always best)
- A pinch of nutmeg (optional, but it complements cheese sauces beautifully)
Step-by-Step Instructions
Step 1: Preheat & Prep Veggies
First things first, let’s get that oven roaring. Preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet. Now, for the star vegetables: trim the ends off your Brussels sprouts and cut any larger ones in half. Quarter the really big ones so they cook evenly. Core and seed your bell peppers, then chop them into roughly 1-inch pieces. I always make sure they’re roughly the same size as the sprouts so everything cooks consistently. Toss the prepared sprouts and peppers with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper directly on the baking sheet. Make sure everything is coated well, then spread them out in a single layer. This ensures they roast rather than steam, giving us those lovely crispy edges.
Step 2: Roast the Veggies
Pop that baking sheet into your preheated oven. Roast the vegetables for 20-25 minutes, or until they’re tender and slightly caramelized. You want a bit of char, but not burnt. Give them a good toss halfway through the roasting time to ensure even browning. While they’re roasting, let’s get started on that luscious cheese sauce. This timing works out perfectly so your sauce is ready just as the veggies are done.
Step 3: Make the Roux
In a medium saucepan, melt the butter over medium heat. Once it’s shimmering, sprinkle in the flour. Whisk continuously for about 1-2 minutes until you have a smooth paste. This is your roux, and it’s the base for our incredible cheesy sauce. It’ll start to smell a little nutty, which is exactly what we want. Don’t rush this step; properly cooking the flour prevents a raw, pasty taste in your finished sauce.
Step 4: Whisk in Milk & Simmer
Gradually pour in the warmed milk, whisking constantly to avoid any lumps. Seriously, keep whisking! Once all the milk is incorporated, continue to whisk frequently as the sauce comes to a gentle simmer. Let it cook for about 3-5 minutes, or until it has thickened to coat the back of a spoon. It should be nice and smooth. This is where your patience pays off!
Step 5: Add the Cheeses & Seasonings
Reduce the heat to low. Now for the good part! Stir in the Dijon mustard, salt, pepper, and that tiny pinch of nutmeg if you’re using it. Then, add the shredded cheddar, Gruyere, and Parmesan cheeses, a handful at a time, stirring until each addition is completely melted and smooth before adding more. This ensures a silky, lump-free sauce. Taste and adjust seasonings as needed. You want it rich and flavorful!
Step 6: Combine Veggies and Sauce
Once your roasted Brussels sprouts and bell peppers are out of the oven, transfer them to a 9×13 inch baking dish (or an oven-safe casserole dish of similar size). Pour that glorious, velvety cheese sauce evenly over the top of the vegetables. Gently toss everything together right in the baking dish to ensure every sprout and pepper is coated in that creamy goodness. This is where the magic really starts to happen, transforming simple roasted veggies into a decadent cheesy pepper sprouts bake.
Step 7: Bake to Perfection
Place the baking dish back into the preheated 400°F (200°C) oven. Bake for another 15-20 minutes, or until the sauce is bubbly and the top is lightly golden brown. If you like a really crispy, browned top, you can turn on the broiler for the last 1-2 minutes, but watch it like a hawk – cheese can go from perfect to burnt in a flash! You’re looking for that irresistible bubbly, melty goodness.
Step 8: Rest & Serve
Once out of the oven, let your beautiful cheesy pepper sprouts bake rest for about 5-10 minutes. This allows the sauce to set up a little, making it easier to serve and preventing it from being too runny. The aromas filling your kitchen right now will be incredible! Garnish with a sprinkle of fresh parsley or chives, if you’re feeling fancy, then scoop it out and enjoy!
What to Serve It With
Oh, the beauty of this cheesy pepper sprouts bake is its incredible versatility! It’s such a star on its own, but it also plays beautifully with so many other dishes. Here are some of my favorite ways to enjoy it:
For Breakfast/Brunch: While it might sound unconventional, a small scoop of this alongside a perfectly poached egg and a slice of toasted sourdough is surprisingly delicious. The savory richness of the sprouts and cheese contrasts beautifully with a runny yolk. It’s also fantastic served as part of a larger brunch spread, perhaps next to some crispy bacon or a light frittata. Think of it as a hearty, flavorful side that stands out from the usual hash browns.
As a Cozy Side Dish: This is its natural home. I love serving my cheesy pepper sprouts with a simple roasted chicken or turkey breast – the flavors just complement each other so well. It’s also an absolute dream with a perfectly seared steak, where the creaminess of the sprouts balances the richness of the meat. For a lighter meal, it’s amazing with baked salmon or cod. It effortlessly elevates any weeknight dinner, making it feel a little special. My grandma always served something similar with her Sunday Pot Roast, and this brings back those same warm, comforting feelings.
For Light Lunches or Snacks: Honestly, a big bowl of these cheesy pepper sprouts warmed up for lunch is pure comfort food. Add a few grilled chicken strips on top, or even some leftover pulled pork, and you’ve got a fantastic, hearty meal. It’s also perfect when you’re craving something savory and substantial in the afternoon – way more satisfying than a bag of chips! I’ve even packed it in a thermos for a warm office lunch.
As a Vegetarian Main: With a side salad dressed in a light vinaigrette, these cheesy pepper sprouts absolutely hold their own as a vegetarian main course. If you want to bulk it up even more, stir in some cooked chickpeas, white beans, or even some pre-cooked pasta before baking. It makes for a satisfying and complete meal that doesn’t feel like you’re missing anything. This disappeared in minutes at my house when I served it this way!
No matter how you serve it, this dish is a winner. It’s just so darn comforting and delicious!
Top Tips for Perfecting Your Cheesy Pepper Sprouts
I’ve made these cheesy pepper sprouts countless times, and along the way, I’ve picked up a few tricks and learned from a couple of mistakes. Here are my best tips to ensure your cheesy pepper sprouts turn out absolutely perfect every single time:
Sprout and Pepper Prep: This is crucial! Make sure your Brussels sprouts are trimmed well – remove any loose or yellowed outer leaves. For larger sprouts, cutting them in half (or even quartering the really big ones) ensures they cook evenly and get those lovely caramelized edges. Similarly, cut your bell peppers into consistent 1-inch pieces. Don’t overcrowd your baking sheet when roasting! If the veggies are too close, they’ll steam instead of roast, and we want that beautiful caramelization. Use two baking sheets if you need to. I learned this the hard way after my first batch came out a bit soggy!
Mixing Advice: When making the cheese sauce, always add the warm milk to your roux gradually, whisking constantly. This is the key to preventing lumps. And when adding the cheese, do it off the heat, or on very low heat, adding it in small batches and stirring until each batch is fully melted before adding the next. This keeps the sauce smooth and prevents the cheese from seizing up into a grainy mess. Overmixing the sauce once the cheese is in can also make it a bit stringy, so gentle stirring is best.
Cheese Customization: While I love the cheddar-Gruyere-Parmesan combo, don’t be afraid to play around! A good sharp cheddar is non-negotiable for that classic cheesy flavor. For the Gruyere, you could swap in Fontina or even a good quality Monterey Jack for a different melt. A little smoked Gouda could be fantastic too, adding a whole new dimension. Just make sure you’re using good quality, block cheese that you shred yourself – pre-shredded cheeses often contain anti-caking agents that can make your sauce slightly less smooth.
Ingredient Swaps: Want to add other veggies? Broccoli florets or chopped cauliflower would be delicious additions – just make sure they’re cut to a similar size as the sprouts and peppers so they roast evenly. For a kick, add a pinch of cayenne pepper to the cheese sauce, or a dash of your favorite hot sauce. You could even stir in some crumbled cooked bacon or prosciutto at the end for an extra layer of savory flavor. If you don’t have Dijon mustard, a tiny splash of Worcestershire sauce can offer a similar umami depth. I’ve tried swapping whole milk for skim, but trust me on this one, whole milk (or even half-and-half) gives you the creamiest, most satisfying sauce.
Baking Tips: Don’t bake it for too long! You want the sauce bubbly and the top slightly golden, but you don’t want to dry out the veggies or the sauce. The initial roasting already cooked the vegetables perfectly. A little gentle broiling at the end is great for color, but keep an eye on it! Trust your eyes more than the timer for that perfect golden crust.
Glaze/Garnish Variations: While this doesn’t have a traditional glaze, you can absolutely get creative with your finishing touches. A sprinkle of fresh chopped herbs like chives or parsley adds a lovely fresh contrast. Toasted breadcrumbs mixed with a little Parmesan cheese sprinkled on top before the final bake adds a wonderful textural crunch. Sometimes I’ll add a tiny drizzle of truffle oil right before serving for an extra luxurious touch. These small additions can really elevate your cheesy pepper sprouts even further.
Following these little nuggets of wisdom will ensure your cheesy pepper sprouts are the stuff of legends!
Storing and Reheating Tips
One of the best things about this cheesy pepper sprouts recipe (besides how delicious it is!) is how well it stores. It makes for fantastic leftovers, which is always a bonus in my busy household! Here’s how I handle keeping it fresh:
Room Temperature: If you’re planning to enjoy it within a couple of hours, you can leave the cheesy pepper sprouts covered on the countertop. However, because it contains dairy, I wouldn’t recommend leaving it out for longer than two hours. It just doesn’t last well past that without refrigeration, and we want to keep it safe and tasty!
Refrigerator Storage: Once cooled completely, transfer any leftover cheesy pepper sprouts to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors actually meld even more overnight, making it almost better the next day! I always make extra just for this reason. Make sure the container is truly airtight to prevent any drying out or absorption of fridge odors.
Freezer Instructions: Yes, you can freeze this! If you plan to freeze, I recommend doing so before the final bake, if possible. Simply assemble the dish with the roasted veggies and sauce in a freezer-safe baking dish, cover tightly with foil and then plastic wrap, and freeze for up to 2-3 months. When you’re ready to bake, thaw it in the refrigerator overnight, then bake as directed, possibly adding an extra 10-15 minutes to account for the chill. If you’re freezing already baked leftovers, cool completely, portion into airtight, freezer-safe containers, and freeze for up to 1-2 months. Thaw overnight in the fridge and reheat. The texture of the sprouts can be slightly softer after freezing, but the flavor is still wonderful.
Reheating Tips: For best results, reheat individual portions of cheesy pepper sprouts in the microwave until warmed through. If reheating a larger portion, you can do so in the oven at 350°F (175°C) for about 15-20 minutes, or until bubbly. Cover it with foil initially to prevent drying out, then uncover for the last few minutes if you want to crisp up the top again. If it seems a little dry, you can stir in a splash of milk or cream while reheating on the stovetop or in the microwave. It should taste almost as good as fresh!
I find that for dishes like these, having a solid storage and reheating plan makes enjoying them throughout the week so much easier and prevents any food waste. Happy meal prepping!
Frequently Asked Questions
Final Thoughts
Honestly, this cheesy pepper sprouts recipe has become such a beloved staple in my kitchen, and I truly hope it finds a special place in yours too. There’s just something so comforting about a dish that takes simple, wholesome ingredients and transforms them into something utterly irresistible. It’s that perfect balance of healthy-ish veggies and decadent cheese, all baked to bubbly perfection. Whether you’re trying to sneak more greens into your family’s diet or just looking for a genuinely satisfying side dish that doubles as a main, this one absolutely delivers. It’s the kind of recipe that reminds me why I love cooking – creating moments of warmth and deliciousness right at home.
If you’re anything like me and adore comforting, cheesy bakes, you might also love exploring my recipes for Creamy Baked Mac and Cheese with a twist, or perhaps my Roasted Broccoli and Cheddar Gratin. But for today, give these cheesy pepper sprouts a try. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and share your own variations – happy cooking, friends!
cheesy pepper sprouts
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons freshly ground black pepper
- 0.25 teaspoons crushed red pepper flakes adjust for spice
- 14 ounces shredded Brussels sprouts use fresh or frozen
- 1 teaspoon kosher salt
- 1.25 cups freshly grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest from 1 lemon
- 0.33 cups toasted hazelnuts or pecans roughly chopped
Instructions
Preparation Steps
- In a large skillet over medium heat, heat the olive oil with freshly ground black pepper and crushed red pepper flakes until fragrant, about 30 seconds to 1 minute.
- Add the shredded Brussels sprouts and cook without stirring until they start to soften, about 2 minutes.
- Season with kosher salt and continue cooking until the Brussels sprouts begin to char lightly, about 2 minutes more.
- Remove skillet from heat and stir in the grated Parmesan cheese, lemon zest, and toasted hazelnuts.
- Serve warm topped with extra Parmesan cheese if desired.
