Go to all recipes
Creamy Brussels sprout bake

Creamy Brussels sprout bake


This cheesy way with sprouts will win everyone over at the Christmas dinner table

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1158kj 278kcal
  • Fat
    Med 29%
  • Saturates
    High 59%
  • Sugar
    Low 8%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 14g

Bring Co-op to your front door

Big Bag Option


  • 600g Co-op Brussels sprouts
  • 40g Co-op unsalted butter
  • 50g Co-op plain flour
  • 500ml Co-op semi-skimmed milk
  • 100ml Co-op double cream
  • 2 tsp wholegrain mustard
  • 60g Co-op British mild white Cheddar, finely grated
  • 2 thyme sprigs, leaves stripped


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Bring a large pan of water to the boil and cook the sprouts for 2 mins
  3. Drain and transfer to a bowl of ice cold water How to make the sauce:
  4. Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute
  5. Take off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, whisking until thickened
  6. Stir in the double cream, mustard and 40g of the grated cheese
  7. Drain the sprouts and pat dry
  8. Tip into an ovenproof dish and pour over the sauce
  9. Sprinkle over the thyme leaves and the remaining cheese, then bake for 35-40 mins, until golden brown
  10. Leave to settle for 5 mins before serving