Cheesy Brussels Sprouts Recipes

CHEESY BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375°F. If the brussels sprouts are large, you may want to cut the halves into quarters.
• Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes until the outsides start to soften and brown just a bit. Pour over the half and half or cream which will quickly start to simmer. Add the cheddar and the Parmesan and stir until the cheeses have started to melt.
• Transfer the pan to the oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning - just watch it carefully).

CHEESY BRUSSELS SPROUTS RECIPE

Steps:

• Preheat the oven to 350ºF.
• Cook the Brussels sprouts until they are fairly tender. Drain them well. Add the diced celery, cover and set aside. The celery won't cook, but will soften up as the sprouts sit for a bit.
• Now make a simple cheese sauce: In small saucepan, melt the butter. Stir in the flour, salt and pepper. Once bubbling, remove the mixture from the heat and stir in milk. Use a whisk to make sure there are no lumps.
• Return the sauce to the heat and cook, stirring constantly, until it is thickened. Mix in the cheese and stir until it is melted. Heat thoroughly. Add Brussels sprouts and gently stir into cheese sauce.
• Pour the Brussels sprouts and cheese sauce mixture into a baking dish. Sprinkle the top with the extra 1/2 cup of grated cheddar cheese and bake at 350ºF for 15 to 20 minutes or so, until it is all bubbly and the cheddar cheese on top is melted and browned.

CHEESY BRUSSELS SPROUTS

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.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

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.

CHEESY BRUSSELS SPROUTS BAKE

Steps:

• Set oven to 350 degrees.
• Grease a baking dish large enough to hold the mixture (about an 8-cup).
• To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
• Wash and trim the sprouts and cut an "X" in the bottom.
• Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
• Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
• Place into prepared baking dish.
• In a saucepan, melt butter over medium heat.
• Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
• Add/whisk in flour, cook whisking for 5 minutes.
• Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
• Remove from the heat.
• Add in the gruyere cheese; stir until melted.
• Pour the creamed mixture over the sprouts in the dish.
• Sprinkle with the topping mixture.
• Bake for about 30 minutes, or until golden brown and bubbly.
• Delicious!

CHEESY BRUSSELS SPROUTS CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
• Pour sauce over Brussels sprouts.
• In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

CHEESY ROASTED BRUSSELS SPROUTS SOUP

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.

CHEESY FRIED BRUSSELS SPROUTS

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.