Hot Cheesy Roasted Brussels Sprout Dip Recipe 425

HOT CHEESY ROASTED BRUSSELS SPROUT DIP RECIPE - (4.2/5)

Hot Cheesy Roasted Brussels Sprout Dip Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 11

Ingredients

1 pound brussels sprouts, trimmed and quartered
1 tablespoon olive oil
salt and pepper to taste
2 cloves garlic, unpeeled
1/2 teaspoon thyme, chopped
4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
3/4 cup mozzarella, shredded
1/4 cup parmigiano-reggiano (parmesan), grated
salt and pepper to taste

Steps:

Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through. Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.

WARM BRUSSELS-SPROUT DIP

Warm Brussels-Sprout Dip image

Nutritionally speaking, Brussels sprouts are famous as a vegetable overachiever. One cooked cup contains four grams of fiber and a day's worth of vitamin C-and they're a top source of folate. Here, we've worked them into a delicious winter dip that is as creamy as can be while still staying in the light and healthy range.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 55m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for dish
3 cloves garlic, minced
2 pinches red-pepper flakes
1 pound Brussels sprouts, trimmed and finely shredded
Kosher salt
Finely grated zest of 1 lemon
8 ounces Neufchâtel cheese, room temperature
1 cup Greek yogurt
4 ounces mozzarella, grated (1 cup)
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
Crudités, for serving

Steps:

Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Cheesy Roasted Brussels Sprouts Soup image

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

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 medium onion, thickly sliced
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons chopped garlic
3 cups chicken stock
1 cup milk
½ cup heavy cream
4 ounces Cheddar cheese
salt and ground black pepper to taste

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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