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 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.
CREAMY BAKED BRUSSEL SPROUTS RECIPE
Creamy Baked Brussel Sprouts Recipe: this EASY low carb vegetable side dish is so loaded with flavor it's going to be your new favorite way to eat Brussel Sprouts!
Provided by Jessica
Categories Low Carb
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter a cast iron skillet or a small casserole dish (like a 9×9), set aside.
- In a large bowl, combine all ingredients. Pour into prepared skillet/casserole dish.
- Optional: You can sprinkle a little extra of both cheeses on top if you like it extra, extra cheesy!
- Bake for 25-30 minutes, till bubbly and edges are browned.
- Let rest for 5 minutes and serve!
Nutrition Facts : Calories 379 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
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.
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
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.
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
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CREAMY BAKED BRUSSELS SPROUTS • SALT & LAVENDER
From saltandlavender.com
4.6/5 (5)Category Side DishCuisine AmericanTotal Time 45 mins
- Add the cream, brandy, parmesan, garlic powder, and some salt & pepper to an 8x8 baking dish. Give it a good stir so the garlic powder dissolves properly.
- Add the butter in (don't worry, it'll melt), along with the Brussels sprouts, and stir until the Brussels are coated.
- Bake for 30-35 minutes, or until the Brussels sprouts are cooked to your desired tenderness. I cooked mine for 35 minutes and they were tender-crisp (but not too crisp). Check after around 25 minutes if you're particularly worried about over-cooking them.
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- 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.
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