Everyone Loves Molly Yeh’s Brussels Sprout Casserole (And I Mean Everyone)

This one is for all the brussels sprouts lovers—but it’s also for the haters, because once they try this dish, they’re sure to have a change of heart about the tiny cabbage cousins. Finally, a brussels sprouts recipe that everyone can enjoy, thanks to Molly Yeh.

Known for creating retro-inspired recipes, Molly has created a Brussels Sprouts Casserole that’s a blast from the past. It looks like it came straight out of a 1960s cookbook, complete with a simply irresistible fried onion topping.

Under all that crunchy goodness is a blend of brussels sprouts and leeks smothered in a thick roux. And when I say roux, I don’t mean that you’ll be standing over your stove contemplating the mysteries of French cuisine—I mean that you’ll melt butter over the vegetables, then mix in a bit of flour. Easy peasy.

Sound good? Here’s how I made it, plus a few tips, so you can follow along.

How to Make Molly Yeh’s Brussels Sprouts Casserole

The first thing I did was treat the brussels sprouts to a wash and trim (hold the blow-dry). Then, I peeled away a couple of the outer leaves from each sprout, making sure to keep the remaining layers intact, and sliced them in half lengthwise.

Leeks tend to hide dirt between their layers, so I gave them a thorough wash before slicing them up. If you’ve yet to try a leek, all you need to know is that they taste like a mild onion with a hint of sweetness, and they’re perfect for taming the subtle bitterness of the brussels sprouts.

At this point, I started building the casserole in a Dutch oven, beginning with lightly browning the brussels sprouts in olive oil. Next, I melted in the butter before tossing in the leeks and seasoning with salt and pepper.

When the leeks were just wilted, I mixed in fresh thyme and garlic. A few tablespoons of flour transformed the butter into a thick roux, and I followed that up with chicken broth, heavy cream, parmesan cheese, Dijon mustard, lemon zest, and a big stir.

I opted to transfer the mix into an oven-safe dish, since I didn’t feel like hauling my heavy pot to the table. Finally, I topped the whole thing with fried onions. Since the casserole cooks in the pan, it only needs a quick bake to toast the fried onions.

When to Serve Brussels Sprouts Casserole

If you decide to make this retro-inspired casserole, remember to serve it immediately to enjoy maximum crunch. It’s perfect for a weeknight dinner served alongside roast chicken, or becomes an instant classic in your holiday recipe lineup.

And just when you thought it couldn’t get any better, I inform you that Molly’s Brussels Sprouts Casserole is a dish that can be made ahead: simply skip the simmering step and hold back on the fried onions until you pull it out of the fridge (it can live there for up to 3 days). When you’re ready to serve, pop it in the oven until bubbling and browned.