DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS
This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.
Provided by Katie Hanson
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
- Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g
CHEESY BRUSSELS SPROUTS
Even kids are likely to go for this microwave-quick and cheesy vegetable side dish! Margaret Wilson - Hemet, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine brussels sprouts and water. Cover and microwave on high for 5-7 minutes or until crisp-tender, stirring once. Drain., Stir in soup and milk. In a small bowl, combine the bread crumbs, walnuts, butter and pepper; sprinkle over brussels sprouts. Microwave, uncovered, on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 195 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 419mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 5g fiber), Protein 8g protein.
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the larger Brussels sprouts into quarters; halve the smaller ones.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.
CHEESY BRUSSELS SPROUTS
This recipe I received from an elderly lady who, with her daughters, catered homecooked food for large parties. My 11yr old daughter fell in love with these and I was able to get the recipe because of this.
Provided by jpotts1
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fill large pan with water and stir in sugar. Bring to boil. Add brussel sprouts. (the sugar takes the bitterness out of the brussel sprouts.) Cook until brussel sprouts are tender when stuck with fork. Drain and put into large casserole dish. (I use one that measures 9 x 13).
- Dice onion and slice mushrooms. Place in large skillet with butter. Saute until onion and mushrooms are both tender. Dump (with the butter) onto the brussel sprouts.
- Add pimentos to brussel sprouts. Then add about half of both cheeses. Toss to evenly mix ingredients. Spread evenly through dish. Sprinkle with remaining cheese. Cover with aluminum foil and bake at 350 degrees for about 40 minutes or until cheese is throughly melted.
Nutrition Facts : Calories 593.2, Fat 40.6, SaturatedFat 25.6, Cholesterol 119.8, Sodium 583, Carbohydrate 39.2, Fiber 1.4, Sugar 35.7, Protein 20.9
CHEESY BRUSSELS SPROUTS
Make and share this Cheesy Brussels Sprouts recipe from Food.com.
Provided by wnddrrwmnn
Categories Vegetable
Time 25m
Yield 30 sprouts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in a medium skillet (over medium-high heat).
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a fork.
- Top with freshly grated Parmesan and salt & pepper.
Nutrition Facts : Calories 461.6, Fat 35.4, SaturatedFat 11.6, Cholesterol 44, Sodium 876.5, Carbohydrate 15.6, Fiber 4.6, Sugar 3.2, Protein 23.7
ROASTED BRUSSELS SPROUTS & 3-CHEESE CROSTINI
Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Toss together Brussels sprouts, 2 tablespoons olive oil, nutmeg, salt and pepper; place on a foil-lined 15x10-in. baking pan. Roast, stirring once, until tender and browned, about 20 minutes., Process feta and cream cheese in food processor until smooth. Place bread slices on a foil-lined baking sheet. Brush with remaining olive oil; broil until just golden, 1-2 minutes. Spread bread slices with feta cheese mixture; top with Brussels sprouts. Sprinkle with Gruyere cheese. Broil 5-6 in. from heat until cheese is melted and starting to brown, 1-2 minutes. If desired, drizzle with garlic oil. Serve immediately.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 141mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY ROASTED BRUSSELS SPROUTS SOUP
Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.
Provided by NEERONDOGS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
- Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
- Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 12 g, Cholesterol 65.9 mg, Fat 27.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 13.8 g, Sodium 571.1 mg, Sugar 4.7 g
CHEESY FRIED BRUSSELS SPROUTS
This is a really yummy way to make brussels sprouts. After you eat them like this you'll never boil them to death again!
Provided by Midwest Maven
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
- Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
- When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
- Heat a large skillet over medium heat with some olive oil.
- Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
- Pan cook the sprouts in the oil till golden brown and delicious.
Nutrition Facts : Calories 567.6, Fat 22.9, SaturatedFat 11.1, Cholesterol 256.1, Sodium 1918.3, Carbohydrate 53.7, Fiber 7.2, Sugar 6.8, Protein 37.8
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- Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray. Place Brussels sprouts and water in a microwaveable bowl. Cover and microwave on High until tender-crisp, 5 to 7 minutes, depending on the size of your sprouts. Drain well. Transfer to the prepared baking dish.
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