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.
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
CREAMY BRUSSELS SPROUTS BAKE
Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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
BRUSSELS SPROUTS BAKE
A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.
Provided by SPROUT2000
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
- In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
- Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Nutrition Facts : Calories 133 calories, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g
CREAMY EASY BRUSSELS SPROUTS SOUP
This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook Brussels sprout in water till tender 5 minutes.
- Put into blender and puree till smooth.
- Return back to pot and add rest of ingredients.
- Simmer 5 minutes stirring not to stick to bottom of pan.
CREAM OF BRUSSELS SPROUTS SOUP
Make and share this Cream of Brussels Sprouts Soup recipe from Food.com.
Provided by TishT
Categories Greens
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim tough outer leaves if sprouts and put and X in each stem.
- Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
- Blend sprouts in a food processor, reserving cooking liquid.
- Melt 3 Tbs of the butter in a saucepan and stir in flour.
- Blend well.
- Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
- Add pureed sprouts, milk, and nutmeg.
- Simmer 5 minutes.
- Add cream and Tabasco, and salt and pepper to taste.
- Heat just to a simmer.
- Swirl in remaining butter and serve hot.
CREAMY BRUSSELS SPROUTS SOUP
This recipe is from Ms. Sarah Whitley in the Recipes from the Heart Cookbook. We enjoyed many tasty dishes courtesy of Ms. Whitley and her staff at the Fellowship Center. While I cannot stand this vegetable, there are those in our family that love it.
Provided by CindiJ
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
- Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
- Cool to room temperature.
- Puree in small amounts in blender. Return to pan.
- In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
- Garnish with sour cream and paprika if desired.
Nutrition Facts : Calories 245.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 82.8, Sodium 1234.7, Carbohydrate 23.7, Fiber 6, Sugar 4.7, Protein 9.8
RICH AND CREAMY BRUSSELS SPROUTS
Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.
BRUSSELS SPROUTS SOUP
"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.
Nutrition Facts :
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
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EASY BRUSSELS SPROUTS SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
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Servings 4Total Time 20 minsCategory Soup / Starter
- Rinse and cut off ends of Brussels sprouts, discard the ends. Then place them into a medium-size pot filled with 1 cup of water. Cover and bring to a boil, then simmer on low heat for about 3 to 5 minutes, or until they are tender enough for you to easily slide a fork through one.
- In another medium-size soup pot, heat olive oil on medium heat and add the onions, carrots, and celery. Sauté the veggies for about 5 minutes, stirring occasionally until they are softened.
- Add in brussels sprouts and stir for a minute or two, to infuse the flavor into the veggies mixture.
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