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
MASHED BRUSSELS SPROUTS WITH PARMESAN AND CREAM
Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. The 20 minutes cooking time is an estimate.
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 175 C or 350°F.
- Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes.
- Drain and put in a food processor, along with the cream and some salt and pepper.
- Whizz for about 20 seconds until they're just roughly chopped but not a purée.
- Stir in the parmesan, leaving a bit aside.
- Put in an ovenproof dish and sprinkle the remaining parmesan over the top.
- Bake until the top gets a fine, crunchy crust.
Nutrition Facts : Calories 546.5, Fat 39.4, SaturatedFat 23.6, Cholesterol 132.2, Sodium 679.6, Carbohydrate 30.2, Fiber 9.8, Sugar 6.9, Protein 25.5
ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
- Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
- Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
MASHED POTATOES 'N' BRUSSELS SPROUTS
Tired of eating the same old mashed white potatoes? Try this tasty recipe. These potatoes are fluffy and delicious.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
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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- Preheat oven to 425°. Remove discolored leaves from Brussels sprouts. Remove and discard stem ends, and cut sprouts into quarters. Toss with olive oil, kosher salt, and 1/2 tsp. freshly ground black pepper, and place in a single layer on a baking sheet. Bake 25 minutes or until golden and tender, stirring halfway through.
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