Tuesday, November 26, 2013

Brussels Sprouts Soufflé

One of the stars of our holiday table at Thanksgiving is this Brussels Sprouts Soufflé that I have been making for many years.  The recipe comes from a cookbook that my mother-in-law gave me shortly after my husband and I were married, called the Better Homes & Gardens Vegetable Cook Book.  My husband doesn't really like Brussels Sprouts but he LOVES this cheesy souffle!

In order to make any soufflé there are several steps that need to be observed so I thought I'd put together an easy tutorial on how to make this in case you'd like to try it for your Thanksgiving feast this year.

First, chop cooked Brussels Sprouts in a food processor.  You can use frozen or fresh Brussels sprouts. They can be chopped by hand if you don't own a food processor.  Chop them fairly fine. 

Have the eggs separated and everything needed for the recipe next to the stove before you begin. 

The first step is to melt the butter over medium-high heat.  Stir in the flour and salt and blend together until bubbly.  Add the milk all at once and continue to stir until the mixture is thickened.

Beat the egg yolks until light and lemon-colored.  Add some of the thickened, hot milk mixture to the yolks to temper them.  This is so the eggs don't curdle or separate when you add them to the hot mixture in the pot.  Then, afterward, add all of the yolk mixture to the hot mixture and stir rapidly until thoroughly blended. Then, add the chopped Brussels sprouts and cheese to the pan, stir to mix, and remove the pan from heat.

Beat the egg whites until stiff but not dry.  Add them to the pan and fold in carefully.  I like to use a large, flat wooden stirrer using a cutting and folding motion.  The purpose is to keep as much air in the whites as possible while blending.  Then pour the mixture into an ungreased souffle or tall, round baking dish.

As you can see the soufflé puffs up beautifully in the oven, but don't be dismayed when it sinks shortly after it comes out of the oven.  The inside will still be light and delicious!

Again, I wish to thank everyone who posted so many kind comments regarding the loss of my sister.  It will be a difficult holiday season knowing she is no longer here but I am feeling better.  I'm still not up-to-speed on visiting all of my blogger friends, but hopefully, after the holidays I will be back on track.

Wishing all of you who celebrate Thanksgiving, a warm and happy holiday~
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Brussels Sprouts Soufflé

Printable Recipe

Makes 4 to 6 servings.

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites

Preheat oven to 350F

In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.

Add the milk all at once and cook quickly till mixture thickens, stirring constantly.

Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.

Stir in cheese and finely chopped sprouts. Remove pan from heat.

Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.

Turn the mixture into an ungreased 2-quart soufflé dish.

Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.
Notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.


  1. I love souflé especially like this Susan, and this look beautiful and delicious!!:)

  2. I was just talking about how everyone will love EVERYTHING if made in a way that we would like ti. This easily allows me to get my head around the brussel sprouts of my childhood.

  3. Looks yummy, and sounds like something I would like.
    Congratulations on being featured in Fox News Magazine!!! I just saw that on your sidebar. - Good for you!
    Have a wonderful Thanksgiving!

  4. That sounds and looks delicious...I like Brussels sprout, any way.
    Happy Thanksgiving, Susan.

  5. What a great descriptive pictorial post:-)
    God Bless You Susan..
    Happy you are so well loved by family and friends.

  6. We are having a much simpler version of Brussels sprouts for Thanksgiving dinner. We will be having this souffle very soon! It sounds delicious and I think it would make the perfect supper on it's own on a cold evening. I hope you have a lovely day surrounded by those you love and the happy memories of your dear sister.


  7. Oh wow, now there's a soufflé I would never have imagined! Brussels sprouts? Who'd have thought? I love this idea.

  8. Whaaaa??? This looks amazing! I have never had souffle before, but I love brussels sprouts, so I'd be so into this!!

  9. I am ashamed to say that up until 10 years ago, I was very hesitant to try Brussels sprouts! I, thankfully enough, tried once and it was love at first bite! This is a beautiful souffle Susan and just like any tried and true recipe, looks absolutely delicious!

  10. Susan, I actually considered making a side of brussel sprouts this TG. But a soufflé is not only something I hadn't considered, it's a dish I never knew existed. A crowning glory on any table this fall.

  11. I know I'd love this side dish Susan and your tutorial is great! Happy Thanksgiving-enjoy:@)

  12. Your souffle looks perfect Susan and your tutorial is fantastic. I don't believe I've ever seen a Brussel sprout souffle. How fun!

    I know Thanksgiving will be hard this year and I send blessings to you and you family.

  13. this is the first time I see Brussel sprouts in a soufflé form; what a grand idea! moouthwatering and perfect for a Thanksgiving table.

  14. Why didn't I think of this combo! The souffle looks amazing, Susan.

  15. What a super recipe, Susan. Copied it immediately! It's unusual and I love the way it turned out. The old recipes are always the best.
    So sorry to read about your sister, Susan. Accept my condolences.

  16. I'm so glad that you posted this recipe again as I hadn't started blogging when you originally posted this. The soufflé sounds wonderful. Have a wonderful Thanksgiving although I know it will be hard without your sister. Karen

  17. What a gorgeous souffle, never thought brussel sprouts would look so delicious in it :D


  18. Looks fantastic. I know that would go over very well at our table! Happy Thanksgiving Susan :)

  19. Oh my, this looks so good! Brussels are on our menu tomorrow. I am bookmarking this one to try sometime soon! Wishing you a blessed Thanksgiving!!

  20. This looks outstanding! I will definitely try this very soon, Have a very blessed Thanksksgiving with your family.

  21. I love brussel sprouts every way so am bookmarking this baby. I'm going to friends for Thanksgiving so look forward to sitting this cooking event out. Hope you are well and healing. Thanksgiving is a good time to remember those we have lost with smiles and tears.

  22. I always enjoy finding a new recipe for brussel sprouts. They are such a versatile veggie and often under appreciated...especially by my children. I'm looking forward to trying this. I hope you and your family have a very blessed and Happy Thanksgiving, Susan.

  23. What a wonderful recipe for brussel sprouts. Thanks for another recipe to use them. Have a wonderful Thanksgiving.

  24. Oh, I have never thought of this! What a wonderful idea!

  25. love at first sight , it's a wonderful recipe ! A warm hug my dear...

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  27. Susan, I hope you and your family had a wonderful Thanksgiving. I'm always looking for new recipes using brussels sprouts. The farm gave us some in our Thanksgiving veggie box.

    P.S. I made a typo in my first comment.

  28. Hi Susan,
    The souffle looks delicious! I have never had a savoury one before.
    Hope you had a wonderful Thanksgiving with your family.

  29. I thought of you on Thanksgiving and hoped that you were able to enjoy the day. My heart goes out to you as I know this time of year can be hard for anyone that has lost a loved one. I'm sure that those around you are very supportive, so it's definitely helpful. Just know I'm thinking of you.

    As for your souffle it looks wonderful. I haven't made one in years and never one with brussel sprouts in them. I just twisted some off the stalk this morning that I didn't use on Thanksgiving and plan to prepare them for dinner tomorrow evening. I may have to try this recipe instead of making a salad out of them. I'll have to ask my crew.

    It's funny how some of the oldest recipes are still the best.

    Thanks for sharing and I hope your Thanksgiving Day was nice!

  30. I finally have some time to catch up on my reading. Looks delicious Susan and a creative way to use brussels sprouts.

  31. Hi Susan, nice to see you back to blogging...and sharing such a beautiful festive souffle with my favorites-brussels sprouts ;)

  32. So happy to see you back!!! This recipe is brilliant.

  33. I bet I could get the.boy to like brussels sprouts if I served them like this!!

  34. Welcome back to blogging, Susan!
    The soufflé looks amazing, never had Brussels sprouts prepared that way.
    Cool idea!

  35. I've missed your yummy postings, Susan! I'm so glad you're feeling better. I know the upcoming holiday will be difficult for all your family, without your sister. {{HUGS}} Be kind to yourself & know that it will get better, with time.

    This is a very interesting brussels (spell check always wants me to CAPITALIZE that word!) sprouts souffle & I may give it a try for just DH & myself. I seriously doubt Ms. C. will even LOOK at it...she turned her nose up at beignets recently because she didn't like the smell of the hot oil. Crazy kid!!

    Try to have a Merry Christmas,

  36. Beautiful soufflés Susan! so elegant for Xmas dinner...as a sterter they would be perfect.

  37. It looks delicious! I am not a b sprout fan, but it looks disguised enough!


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