Masthead header

Cold, Cozy Days and Baked Brussels Sprouts with Swiss Cheese Sauce

Good morning, dear ones! Have you had a nice weekend? All rested up and ready for a new week? I do hope so!

Mine was a beautifully cozy weekend, spent mostly indoors thanks to a cold front that brought rain, dark clouds and blustery winds. I loved it!!

Friday night I had a dinner/movie night with friends. We watched The Last Samurai and devoured plates piled with grilled kielbasa, sauerkraut, and Deb’s amazing mashed potatoes.

Saturday I was deliciously lazy and gave myself the whole day off to rest and veg. It was marvelous! I read two books whilst tucked under a blanket with hot cups of tea at the ready, then went over to Mum and Dad’s for coffee and a visit around the campfire. I love a campfire any time, but there’s something especially nice about having one on a cold evening with chilly winds whipping the trees overhead and a cup of coffee with Baileys to warm the bones.

This weekend I was asked by the founder of Maple Syrup World if they could feature my Cherry Maple Tart on their website. I was honored and delighted!! You can view it here if you like: Rainier Cherry Tart with Maple Cream and Maple Crust.

Sunday afternoon I was overcome by a compulsion to cook like mad, and before I knew it my once clean kitchen was a delectable disaster! Mmm, sure smells good though! Green Chili Cilantro Chicken, Lemon Pecan Crusted Tilapia, and this sinfully cheesy dish: Baked Brussels Sprouts with Swiss Cheese Sauce. Boiled Brussels Sprouts are coated with a nutmeg-spiced cheese sauce and baked until beautifully browned. Such a decadently delicious way to eat this not always popular but oh so healthy vegetable.

What is your favorite memory from your weekend?

This is my contribution to Chaya’s Meatless Mondays.

Baked Brussels Sprouts with Swiss Cheese Sauce


2 Tbsp butter
2 Tbsp flour
1 cup milk
1/8 tsp grated nutmeg
salt and pepper to taste
1 cup grated Swiss Cheese
1/2 cup grated Swiss Cheese


  1. Preheat oven to 350 degrees F.
  2. Bring pot of salted water to boil and cook Brussels Sprouts 6-8 minutes until tender. Remove to colander and drain.
  3. In saucepan melt butter over medium heat. Stir in flour and keep stirring until mixture browns. Add milk and stir until mixture thickens. Add nutmeg, pepper, salt and first measure of cheese.
  4. Quarter Brussels Sprouts and lay in buttered baking dish.
  5. Pour cheese sauce over Brussels Sprouts, place in oven and bake 20 minutes.
  6. Top with remaining measure of cheese. Place under broiler for 2-3 minutes or until cheese is golden brown. Serve immediately.

Pin It

bellini valli - My daughter turned me on to brussel sprouts this year since they were previously shunned in my kitchen. This is also a way I would love them.

El - Would you believe I’ve never tried a brussel sprout. Never knew what to do with them but now I do. Thanks for the recipe!

elra - I love this sausage as well. Simply grill, that is the best! Glad your weekend was wonderful, as did mine 🙂

RamblingTart - Oh good, Val!! 🙂 I LOVE them this way. 🙂 The cheese sauce makes all the difference. 🙂

RamblingTart - Never, ever, El?!! Well this is a fabulous starter recipe for sure. 🙂

RamblingTart - Me too, Elra! It was delicious!!! 🙂 So glad you had a wonderful weekend. 🙂

Zita - I went to a friend’s wedding and dinner party with my family and my boyfriend. We had a wonderful time!

RamblingTart - Oh that’s great, Zita!! 🙂 Such a lovely way to spend your weekend. 🙂

corriev - I love the brussel sprouts! We use them pretty often at home. Spent yesterday shopping at the Asian markets and made a delicious plum sauce with pork rolls! yummy! Keep writing!

Juliana - Oh! Brussels with cheese, it sure looks so tasty, I should give a try…

RamblingTart - They’re one of my favorite veggies too, Corrie. 🙂 Your pork rolls and sauce sound FABULOUS!!! 🙂

Chaya - This is great – a new way to make Brussels Sprouts. I never know what to pluralize but I think, I got it.

Hubby does not like brussels sprouts with just butter. I have to hide them and you hid them. I can do this, too.

Thanks for solving my problem. You are the greatest and not just for the recipe.

Ellie (Almost Bourdain) - I love the vegetarian dish! Always on the look outs for Vegetarian dish recipes.

Tuula M - Those sausages look great; we’ve been having a lot of BBQ’s ourselves -mainly with Merquez sausages, a bit spicy but I’m getting used to them.I’m a big Baily’s fan as well…coffee or hot chocolate, I’m in! I’d have to say my best memory for the weekend was eating a big bowl of mint ice cream after the beach, yum.

Duchess - Yummmm comes to mind! Good lord that looks sinful…

Chef Dennis - first congratulations on your cherry tart, it must have truly been maplicious!!! I think I love those Brussel sprouts, cheese does make things so much better…..sigh

Chaya - Hi, I had to return to tell you that you inspired to make brussels sprouts tonight. I slivered them in a mac and cheese dish and what a difference it made. I have to get to blogging it but I want to thank you, in the meanwhile, for being my inspiration.

Christy - Yummy! What a great way to serve the “dreaded” brussel sprouts – I think my kids would love these!
Would love it if you linked this to the Two for Tuesdays Real Food Blog Hop.
Just follow the link.

Brussels Sprouts — The Greatist Recipe - […] taste, these little green orbs are often paired with some not-so-healthy ingredients like bacon or cheese sauce.While we know nothing can beat the flavor of some greasy bacon (everyone’s allowed to cheat […]

Your email is never published or shared. Required fields are marked *