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Brussels Sprout, Broccoli & Cauliflower Casserole

  • Yield: 12 1x


Inspired by a great recipe at Slow Bone BBQ in Dallas, I added a little something extra with broccoli and white cheddar.


  • 2 1/2 cups heavy whipping cream (or heavy cream alternative)
  • 1/3 cup chopped shallots
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons olive oil
  • 1 cup panko bread crumbs
  • 1 1/2 tablespoons chopped fresh Italian parsley
  • 1 1/2 pounds Brussels sprouts, trimmed and quartered
  • 1 medium head of broccoli, trimmed and cut into small (1-inch) florets
  • 1 1 medium head of cauliflower, trimmed and cut into small (1-inch) florets
  • 1 1/2 cups grated parmesan cheese (divided use)
  • 1 cup white cheddar, cut into small (1-inch) cubes
  • Salt, pepper and white pepper to taste


  1. Preheat oven to 375 F.
  2. Combine cream, shallots and sage in large saucepan. Bring to a boil. Reduce heat; simmer about 10 minutes. Remove from heat and set aside to cool slightly.
  3. Heat oil in large nonstick skillet over medium heat. Brown bread crumbs (about 2 minutes) then transfer to a bowl to cool. Stir in parsley.
  4. Arrange equal mix of of vegetables in the buttered baking dish (13×9 or larger). Then add 1 cup of cubed white cheddar.
  5. Arrange remaining vegetables over the first layer. Sprinkle with parmesan cheese.
  6. Pour cream mixture evenly over the vegetables.
  7. Cover the pan with foil and bake for 50 to 60 minutes or until vegetables are tender.
  8. Remove foil from casserole; sprinkle evenly with toasted bread crumbs.
  9. Bake uncovered 15 minutes or until bread crumbs are browned.