Creamed Brussels Sprout Recipes Recipes Recipe For Potato

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ROASTED POTATOES & BRUSSELS SPROUTS



Roasted Potatoes & Brussels Sprouts image

Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.

Provided by Jasmine Smith

Categories     Healthy Roasted Potato Recipes

Time 30m

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
12 ounces baby Yukon Gold potatoes, quartered
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.

Nutrition Facts : Calories 106 calories, Carbohydrate 13 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 318 mg, Sugar 2 g

ROASTED BRUSSELS SPROUTS AND POTATO GRATIN



Roasted Brussels Sprouts and Potato Gratin image

I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.

Provided by NcMysteryShopper

Categories     Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 1/2 lbs Brussels sprouts, thinly sliced long wise
1 large shallot, minced
1/4 cup dry white wine
2 cups heavy cream
salt & freshly ground black pepper
3 lbs baking potatoes, peeled and thinly sliced
2/3 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 325 degrees.
  • Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
  • Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
  • Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.

Nutrition Facts : Calories 484.3, Fat 31.4, SaturatedFat 17.4, Cholesterol 96.5, Sodium 175.8, Carbohydrate 42.9, Fiber 5.3, Sugar 3.2, Protein 9.9

CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

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

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

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

CREAMY PARMESAN GARLIC BRUSSEL SPROUTS



Creamy Parmesan Garlic Brussel Sprouts image

Creamy Parmesan Garlic Brussels Sprouts are sautéed in a rich, thick and creamy parmesan sauce with minced garlic cooked until soft and tender. These make the perfect side dish!

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 9

1 1/2 pounds brussels sprouts (halved)
1 tablespoon olive oil
3 cloves garlic (minced)
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
  • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
  • Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY BRUSSELS SPROUTS BAKE



Creamy Brussels Sprouts Bake image

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

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese

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



Creamy Parmesan Brussels Sprouts image

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

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

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 BRUSSELS SPROUTS



Creamy Brussels Sprouts image

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

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

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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  • In a large, deep skillet, melt the butter in the oil. Add the brussels sprouts and shallot and cook over moderate heat, stirring, until softened, about 8 minutes. Add the white wine and cook until evaporated, 1 minute. Add the heavy cream, season with salt and pepper and bring to a simmer. Let cool to room temperature.
  • Preheat the oven to 325°. Butter a 1 1/2-quart shallow baking dish. Arrange one-sixth of the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a thin layer of the brussels sprouts over the sliced potatoes and top with 1 tablespoon of the Parmesan cheese. Repeat the layering process, using all of the potatoes and brussels sprouts and all but 2 tablespoons of the Parmesan and ending with a layer of potatoes. Pour the cream over the potatoes and sprinkle with the remaining 2 tablespoons of Parmesan. Cover with buttered foil and bake for 45 minutes.
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