Best Baked Brussels Sprout Custards Recipes

BAKED BRUSSELS SPROUTS

Baked Brussels Sprouts image

A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!

Provided by britishcolumbiagirl

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
½ cup butter, cut into pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup pine nuts
½ cup crumbled blue cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 15.6 g, Cholesterol 49.1 mg, Fat 21.9 g, Fiber 6.1 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 624.1 mg, Sugar 3.8 g

ROASTED BRUSSELS SPROUTS WITH BACON

Roasted Brussels Sprouts with Bacon image

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

Steps:

Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

BAKED BRUSSELS SPROUTS

Baked Brussels Sprouts image

These Brussels sprouts have a buttery nuttiness which is only enhanced by the lemon zest and sprinkling of fresh Parmesan. If you're looking for an easy Brussels sprouts recipe definitely give this one a try. It will be a delicious addition to any dinner table.

Provided by Joshua McGee

Categories Vegetables

Time 45m

Number Of Ingredients 8

Ingredients

1 lb small Brussels sprouts
4 Tbsp butter
1 tsp apple cider vinegar
kosher salt
freshly-ground black pepper
1/2 c toasted pecan pieces
1/2 c freshly grated Parmesan cheese
zest of 1 organic lemon

Steps:

1. Preheat oven to 350°F (175°C). Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present).
2. Drain and pat dry.
3. Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
4. Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar.
5. Salt liberally and add freshly ground black pepper to taste. Toss with a spatula to coat.
6. Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again and add pecan pieces.
7. Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
8. Bake an additional 5 minutes. Stir and serve hot.

BAKED BRUSSELS-SPROUT CUSTARDS

Baked Brussels-Sprout Custards image

You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

Provided by Martha Stewart

Time 1h15m

Yield Makes 6 individual custards

Number Of Ingredients 9

Ingredients

1 1/2 pounds brussels sprouts, trimmed and halved (about 6 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 1/2 cups finely grated Gruyere (about 4 ounces)

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 12 minutes.
Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
Divide brussels sprouts among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.