Thanksgiving Brussel Sprouts

Thanksgiving Brussel Sprouts are one of the best ways to eat Brussel sprouts! If you’re ready to try a new dish that will have everyone talking about it, don’t miss out on this simple recipe. It’s flavorful, hearty, and a serious comfort recipe.

Make sure to check out all of my Thanksgiving recipes and my Thanksgiving cookbook, too!

There are so many ways that you can cook Brussel sprouts and this way needs to be at the top of your list! I love that you can scoop out a serving and fill your tummy and still have a ton left over! Find out why this is one recipe that we make every single year.

Ingredients Needed

• 2 Tbsp. olive oil  
• ½ yellow onion – chopped
• 12 oz. brussels sprouts, trimmed and thinly sliced
• 1 ½ Tbsp. minced garlic
• 2 tsp. salt, divided 
• 1 tsp. pepper, divided 
• 8 ounces sliced white mushrooms
• 5 Tbsp. unsalted butter, divided 
• ½ tsp. dried thyme
• ¼ tsp. dried sage
• 5 large eggs  
• 3 cups whole milk 
• 1 (14-ounce) loaf brioche bread, cut into 1-inch squares
• 4 oz. Gruyère cheese, shredded
• 1 ½ cup grated Parmesan cheese

How to make Thanksgiving Brussel Sprouts

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1. Preheat oven to 350° degrees F. 
2. In a large skillet, add the olive oil and heat over medium heat. Add the chopped onion and cook until soft and fragrant. Add in the brussels sprouts and minced garlic and cook until softened. Season with half the salt and pepper. 
3. Add 2 Tbsp. butter to the skillet, along with the the sliced mushrooms, sage, and thyme. Let cook until softened, stirring occasionally. Remove from heat and set aside to cool. 
4. In large mixing bowl, add the eggs, milk, and remaining salt and pepper and whisk to combine. Cut the remaining 3 tablespoons of butter into cubes and add to the bowl along with the brioche, Gruyère, and Parmesan, stirring to combine. 
5. Add the cooled brussels sprouts to the bowl and gently mix to combine. 
6. Let sit for 15 minutes to allow the bread to soak up the liquid. Then, transfer to greased 4-quart casserole dish and bake for 40-45 minutes, or until the center is set.
7. Serve hot.

Recipe FAQs and Notes

What’s the easiest way to trim Brussel sprouts?

I like to cut off the end and then use a slicer to shred them pretty thin. You can use a mandoline slicer to make them nice and thin.

Can you leave the bread out of this recipe?

You really can’t. It’s one of the main binding agents in this recipe and it does give the dish a lot of texture as well.

How do you know when the casserole recipe is baked and done?

This will require you to check the center. You can do this by giving the dish a slight tap or shake. If it’s really jiggly, you know that it needs more time to bake.

Grab a copy of my Thanksgiving cookbook – Gather!

Enjoy these other side dish recipes

• Tangy Brussel Sprout Salad
• Honey Caramelized Brussel Sprouts
• Creamed Spinach

Thanksgiving Brussel Sprouts Recipe