CREAMED BAKED BRUSSELS SPROUTS
While we absolutely love a roasted Brussels sprout, shaved Brussels sprouts add much-appreciated versatility to the mix. The fact that you can now buy them pre-shaved at your supermarket is a huge time saver, turning this into a 30-minute side perfect for any holiday table. We tossed the sprouts with melty cheeses and baked them until rich and bubbly for a vegetable dish even the pickiest kids will come back for.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
- Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
CREAMY GARLIC-PARMESAN BRUSSELS SPROUTS
Mix up your weeknight side dishes with Creamy Garlic-Parmesan Brussels Sprouts. These garlic-Parmesan Brussels sprouts feature all things that are good: cheese, garlic (of course) and Caesar dressing for a zesty addition to a veggie favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Heat oil in large ovenproof skillet on medium-high heat. Add Brussels sprouts; cook and stir 3 to 5 min. or until crisp and evenly browned. Remove from heat.
- Bring water, dressing and garlic powder to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add shredded cheese; stir until melted. Add to Brussels sprouts; mix lightly. Sprinkle with Parmesan.
- Bake 12 to 15 min. or until sauce is hot and bubbly, and top is lightly browned.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CREAMY BRUSSELS SPROUTS
Make and share this Creamy Brussels Sprouts recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
- Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
- Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
- Add the chicken stock and stir.
- Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
- Transfer to an 8 x 10 inch casserole.
- Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
- Add the cream and sprinkle with the cheese.
- Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
- Serve immediately.
Nutrition Facts : Calories 365.2, Fat 25.6, SaturatedFat 13.8, Cholesterol 77.3, Sodium 541.6, Carbohydrate 17.8, Fiber 3, Sugar 2.5, Protein 16.1
CREAMED SPROUTS WITH CHESTNUTS
Double cream, nutmeg and chestnuts make a luscious addition to traditional Brussels sprouts - just watch this extra-ingulgent side dish disappear on Christmas Day
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil, add the sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
- Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
- Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.
Nutrition Facts : Calories 321 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CREAMED SPROUTS
Go on, add a touch of crème fraîche and some juicy bacon to your sprouts and give them a wicked edge, it's Christmas
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
- Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.
Nutrition Facts : Calories 192 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.72 milligram of sodium
CREAMED BRUSSELS SPROUTS
Provided by Nancy Harmon Jenkins
Categories side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
- While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
- Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.
CREAMED BRUSSELS SPROUTS
Make and share this Creamed Brussels Sprouts recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 12m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Saute bacon and onion together until lightly golden, about 6-7 minutes.
- Add to cooked sprouts.
- Mix in sour cream and season to taste.
- Serve warm.
Nutrition Facts : Calories 243.1, Fat 18.5, SaturatedFat 8.9, Cholesterol 32.6, Sodium 204.9, Carbohydrate 14.8, Fiber 4, Sugar 3.7, Protein 7.3
CREAMY BRUSSELS SPROUTS
Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.
Provided by Food Network
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.
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From purewow.com
2.8/5 Total Time 50 minsServings 6-8Calories 270 per serving
- Preheat the oven to 375°F. While you're at it, lightly grease a 3-quart casserole dish with nonstick spray.
- Make the caramelized onions. In a medium skillet, heat the olive oil and butter over medium-low heat. Add the onion; season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the onion begins to brown and caramelize, 25 to 30 minutes.
- Make the creamed brussels sprouts. While the onion caramelizes, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute.
- Add the milk and cream to the saucepan and bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and stir in the Gruyère and nutmeg; season with salt and pepper. Stir until the cheese is melted.
CREAMY BRUSSELS SPROUTS BAKE - AHEAD OF THYME
From aheadofthyme.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 201 per serving
- Melt butter in cast-iron skillet (or oven safe skillet) over medium high heat. Add onions and sauté until soft, about 2-3 minutes. Add brussels sprouts, Italian seasoning, salt and pepper. Sauté until the brussels sprouts are crispy and start to char, about 6 minutes. Add garlic, and stir until fragrant, about 1 minute.
- Turn off the heat, and add cream, cheddar and Parmesan. Stir to combine and until cheese is melted, about 1 minute.
- Transfer skillet into oven and bake for 15 minutes. To get it extra charred on top, place under the broiler on high for an extra 1-2 minutes. Keep a close eye on the broiler so that it does not burn.
CREAMED BRUSSELS SPROUTS RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Brussels Sprouts Side Dish RecipesCalories 193 per servingTotal Time 25 mins
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add Brussels sprouts, cover and cook until very tender, about 15 minutes.
- Meanwhile, thinly slice one of the shallots and toss with 1 tablespoon flour. Heat oil in a medium saucepan over medium-high heat. Add the sliced shallot and cook, stirring occasionally until crispy, about 5 minutes. Transfer to a plate.
- Mince the remaining shallot. Add butter to the pan and cook until melted. Add the minced shallot and cook until softened, about 1 minute. Whisk in the remaining 1 tablespoon flour, then milk, salt and pepper. Cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and whisk in Parmesan. Stir the Brussels sprouts into the sauce. Serve topped with the crispy shallots.
CREAMED BRUSSELS SPROUTS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.5/5 (63)Category Salad, Side DishCuisine AmericanEstimated Reading Time 3 mins
- Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
- Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don't brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
CREAMED BRUSSELS SPROUTS - LOST IN FOOD
From lostinfood.co.uk
5/5 (4)Total Time 30 minsCategory Canape, Starter, Side, Side DishCalories 115 per serving
- To prepare the brussels sprouts, wash and trim them and cut a small cross at the base of the stem (this helps them to cook evenly). Place in a large pan of salted boiling water and cook for 8-10 minutes until tender. Drain them and then slice them finely.
- Meanwhile place the cream and garlic in a saucepan and heat to a slow boil. Stir frequently to avoid the cream burning. Reduce this mixture by half, remove and discard the garlic.
- Mix the shredded sprouts into the cream, add a few gratings of nutmeg and season to taste with salt and pepper. Serve immediately.
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From pacificfoods.com
Estimated Reading Time 1 min
- Wash, trim, and halve the brussels sprouts. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Season lightly with salt and pepper. Roast until the edges are golden, 10-15 minutes.
- Meanwhile, warm a dutch oven over medium heat with remaining 2 tablespoons of olive oil. Add the shallots, and saute 2 minutes, or until softened. Add the garlic, and saute 30 seconds, or until fragrant. Add the thyme, and saute 30 seconds more.
- Add the brussels sprouts to the dutch oven, along with the Cream of Mushroom Condensed Soup, heavy cream, nutmeg, ½ cup of the gruyere cheese, and a pinch of black pepper. Stir to combine. Bring the mixture to a simmer, and cook for 5 minutes, or until brussels sprouts are fork-tender and sauce has thickened.
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From afamilyfeast.com
Cuisine AmericanCategory Side DishServings 8-10Total Time 1 hr
- Using a mandolin, slice Brussels sprouts into one quarter inch slices. Leave root end on to make it easier to hold then discard the root after slicing. Use a protective guide.
- In a large skillet, heat oil over medium high heat and add bacon and cook to just short of crisp, 3-5 minutes.
CREAMY BAKED BRUSSEL SPROUTS RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
Reviews 180Calories 379 per servingCategory Low Carb
- Preheat oven to 400 degrees. Butter a cast iron skillet or a small casserole dish (like a 9×9), set aside.
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Reviews 12Servings 6-8Cuisine ItalianCategory Side Dish
- Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
- Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
- Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add 1/4 cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook 2 minutes. After 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional 1 minute.
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4.5/5 (30)Servings 1
- In a large saucepan, bring salted water to a boil then add in the Brussel Sprouts. Cook for about 6 - 8 minutes, the Brussel Sprouts will be bright green in color and just starting to soften. Remove from heat and place in bowl of ice water to prevent them from cooking further.
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From yayforfood.com
4.5/5 (32)Total Time 45 minsCategory AppetizersCalories 295 per serving
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil).
- In three wide rim bowls (or plates), place flour, salt, and pepper in one bowl, beaten eggs mixed with a tablespoon of water in the second bowl, and Panko breadcrumbs and parmesan cheese in the third bowl.
- Take the Brussels sprouts and place them into the flour mixture. Using your hands, toss the Brussels sprout with the flour mixture until evenly coated.
- Take a floured Brussels sprout (shake off excess flour), place it in the eggs, and then coat it with the parmesan breadcrumb mixture before transferring to the baking sheet. Repeat for the rest of the Brussels sprouts.
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