CREAM-BRAISED BRUSSELS SPROUTS
Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!
Provided by Pugged
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g
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 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.
CREAM-BRAISED BRUSSELS SPROUTS
Steps:
- Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts.
- Season to taste with additional salt and lemon juice before serving.
BRAISED BRUSSELS SPROUTS
The sweet and salty flavors of cranberries, walnuts and Brussels sprouts come together in this easy to make recipe that is ready in only 30 minutes.
Provided by Sarah Caron
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
- Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
- Uncover; stir. Cook uncovered until all liquid has evaporated.
- Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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
CREAMY BAKED BRUSSELS SPROUTS
Make and share this Creamy Baked Brussels Sprouts recipe from Food.com.
Provided by CookingMonster
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
- Cut all brussels sprouts in half, if needed so they are all similar in size.
- In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
- Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.
BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together - but watch out for fights over who gets the last of the sauce. -Liz Koschoreck, Berea, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.
Nutrition Facts : Calories 256 calories, Fat 24g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 445mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
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CREAM-BRAISED BRUSSELS SPROUTS RECIPE | WHAT'S …
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 4-6Total Time 50 mins
- Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into half again so you end up with little wedges.
- In a large frying pan over medium-high heat, melt the butter. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes so they will have a sweet caramelized flavor.
- Pour in the heavy cream; stir to mix and then cover the frying pan. Reduce the heat to low or medium low (you want to keep the pan at a slow simmer). Braise until the Brussels sprouts are tender enough to be pieced easily with the tip of a paring knife, about 30 to 35 minutes. NOTE: The cream will have reduced some and will have taken on a creamy tan color.
- Remove the lid and stir in the lemon juice, taste for seasoning and adjust as necessary. Let the pan simmer, uncovered, for an additional 1 to 2 minutes to thicken the cream to a glaze that loosely coats the sprouts.
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