Best Baked Brussels Sprouts Recipes

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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

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

RANCH-BAKED CHICKEN THIGHS WITH BACON, BRUSSELS SPROUTS, AND POTATOES



Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes image

Savory, zesty ranch-seasoned chicken thighs cook together with potatoes, Brussels sprouts, and bacon in this one-pan dinner. The vegetables cook with the bacon on top of them, infusing them with bacon-y deliciousness.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 9

4 skin-on, bone-in chicken thighs
1 pound red potatoes, halved or quartered if large
1 pound Brussels sprouts, trimmed
1 teaspoon minced garlic
1 tablespoon olive oil, or as needed
cracked salt and freshly ground black pepper to taste
½ teaspoon dried thyme
1 (1 ounce) package ranch dressing mix
6 slices bacon, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
  • Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

Nutrition Facts : Calories 428.5 calories, Carbohydrate 32.3 g, Cholesterol 79.2 mg, Fat 20.9 g, Fiber 6.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 936 mg, Sugar 3.6 g

CREAMED BAKED BRUSSELS SPROUTS



Creamed Baked Brussels Sprouts image

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

4 tablespoons unsalted butter
2 cloves garlic, minced
1 large shallot, chopped
2 pounds shredded Brussels sprouts
Kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces shredded Monterey Jack cheese (about 2 1/2 cups)
1 1/4 cups heavy cream
1/2 cup freshly grated Parmesan (about 1 3/4 ounces)
1/3 cup plus 3 tablespoons salad dressing spread
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley

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.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN



Baked Rice With Brussels Sprouts And Chicken image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 14

3 cups brussels sprouts, trimmed
2 1/2 teaspoons olive oil
4 boneless, skinless chicken thighs
3 1/2 cups chicken broth, homemade or low-sodium canned
2 large cloves garlic, peeled and minced
1 medium onion, peeled and thinly sliced
1/2 cup white wine
2 cups short-grain rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 teaspoon grated orange zest
4 teaspoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
  • Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
  • Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 14 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1468 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED CHICKEN & BRUSSELS SPROUTS



Baked Chicken & Brussels Sprouts image

New research says cruciferous vegetables--cabbage and its cousins broccoli and Brussels sprouts--may cut risk of type 2 diabetes and cancer.

Provided by USA WEEKEND columnist Jean Carper

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 8

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
1 ¼ pounds boneless, skinless chicken breast, cut into 8 pieces
1 pound fresh Brussels sprouts
1 ½ cups chopped yellow onion
2 ½ tablespoons fresh rosemary
1 ½ cups 99% fat-free chicken broth
Salt and black pepper to taste

Steps:

  • Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve

Nutrition Facts : Calories 134.5 calories, Carbohydrate 8.3 g, Cholesterol 41.5 mg, Fat 3.7 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 2.8 g

CREAMY BAKED BRUSSELS SPROUTS



Creamy Baked Brussels Sprouts image

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

3 cups Brussels sprouts, frozen
2 green onions or 1 small onion, chopped
8 soda crackers, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can cream of celery soup
1/4 cup milk

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.

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY



OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY image

Categories     Broccoli

Number Of Ingredients 19

1 1/2 lbs Brussels, cut in 1/2 inch dice, or slightly smaller
2 tbsp. ground cumin
1/2 tbsp. salt
1/2 tsp cayenne
2 tsp mango powder
1 tbsp. cooking oil
Sour Cream Curry
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup cooking oil
1 cup chooped onion
2 tbsp. finely chopped garlic
2 cups pureed tomatoes (not crushed!)
2 tbsp. ground yellow mustard seeds (optional)
1 tsp cayenne
2 tsp salt
1 1/2 tbsp. garam masala or ground cumin
1 tsp ground fenegreek
3 1/2 cups water

Steps:

  • Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

BREADED AND BAKED WHITE FISH AND BRUSSELS SPROUTS



Breaded and Baked White Fish and Brussels Sprouts image

This moderately easy fish recipie I created from mixing a few other recipies found here with personal experience. 1 hour to make. Serves 4.

Provided by hydrocoooled

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets (Cod, Talapia, Flounder, or similar)
1 lb fresh Brussels sprout
1/2 cup chopped onion
1/2 cup chopped green pepper
4 tablespoons melted butter
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning (or salt)
1/2 teaspoon pepper
1/4 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese

Steps:

  • - Melt butter and mix with vinager, lemon juice, and worshteshire.
  • - Clean fish and dry out excess water by laying in a kitchen towel.
  • - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature.
  • - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain.
  • - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.).
  • - Mix together bread crumbs and parmesean cheese.
  • - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top.
  • - Layer the other half of bread crumb mix top of fish fillets.
  • - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute.
  • - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted.
  • - Serve with your favorite "rice to have with fish" recipie.

Nutrition Facts : Calories 427.5, Fat 17.1, SaturatedFat 9.1, Cholesterol 188.4, Sodium 544.3, Carbohydrate 19.8, Fiber 5.4, Sugar 4.8, Protein 49.4

OVEN BAKED SPICY BRUSSELS SPROUTS CRUMBLE



OVEN BAKED SPICY BRUSSELS SPROUTS CRUMBLE image

Categories     Avocado

Yield 6 people

Number Of Ingredients 6

1 1/2 lbs Brussels sprouts, cut in 1/2 inch pieces
2 tbsp. cumin
1/2 tbsp. salt
1/2 tsp cayenne (optional)
2 tbsp. mango powder
1 tbsp. cooking oil

Steps:

  • Preheat oven to 400 degrees. On a large baking tray, toss Brussels sprouts with oil. Mix cumin, salt, cayenne and mango powder together and toss with oiled sprouts. Bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted). Remove from the oven and set aside. Serve with sour cream curry (separate recipe) over rice or over naan bread as an appy.

BAKED STUFFED BRUSSELS SPROUTS W/BACON & CHEESES



Baked Stuffed Brussels Sprouts w/Bacon & Cheeses image

These are a great side dish and a really good way to encourage people to enjoy Brussels sprouts. The Brussels sprouts were tender and the bacon and cheese was delicious. Adding cheese and bacon to anything always makes it good! I can't wait to take this to a party.

Provided by Wendy Ann Stauffer

Categories     Other Snacks

Time 1h20m

Number Of Ingredients 12

12-15 large brussels sprouts
1 c Parmigiano-reggiano, grated or just parm cheese is fine also
3/4 c mozzarella cheese shredded (or 3/4 cup of ricotta) or your favorite shredded cheese)
1/4 c Italian bread crumbs
1/2 c panko bread crumbs
2 tsp basil, dried
2 tsp thyme, dried
3-5 clove garlic minced or minced garlic to your taste I like a lot of garlic
1/4 tsp pepper
2-3 Tbsp olive oil
4-6 slice bacon (cooked & crumbled) or as much as you like
pinch of sea salt

Steps:

  • 1. Cut Brussels sprouts length wise & bring a pot of water to a boil. Boil Brussels sprouts cut side down for about 2 minutes remove from water let them cool this will help when coring them out. Once cooled, core out the middle of the sprout using a pairing knife, once all are cored, chop up the cored out pieces of brussel sprout very tiny and saute with garlic in fry pan w/olive oil on Med high heat (if making w Bacon I add bacon pieces at this time also)~ saute until brussel sprout is tender & bacon crisp-
  • 2. In a separate bowl Mix all other ingredients together~once all mixed~ then combine cooked Brussels sprout pieces, garlic (bacon) mixture to the bowl of cheese & breadcrumb mixture ~ toss and mix all well to create your stuffing. You may need to add more Panko use your judgement.
  • 3. With a spoon stuff the Brussels Sprout 1/2's w/stuffing mixture~ Bake at 400 degrees for about 20 minutes or so (I like them crispier so I cook a little longer) or put on broil last 2-3 minutes to crisp up the tops. (just watch carefully) Serve & Enjoy (I love watching my family eat Brussels sprouts)

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

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.

CREAMY BAKED ZITI WITH SNEAKY BRUSSELS SPROUTS



Creamy Baked Ziti with Sneaky Brussels Sprouts image

Shredding Brussels sprouts and adding them to a creamy cheese sauce adds a hint of roasted flavor to a favorite baked pasta dish -- and renders them pretty much unrecognizable to those who scorn the green globes.

Provided by @MakeItYours

Number Of Ingredients 9

1 lb ziti or rigatoni
2 Tbs unbleached all-purpose flour
Kosher salt
2 1/2 cups lowfat or skim milk
Olive oil
1/4 lb Fontina cheese, shredded
1/2 lb Brussels sprouts
Freshly ground black pepper
3 Tbs unsalted butter

Steps:

  • Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the pasta and cook according to package instructions until al dente. Drain the pasta, toss lightly with olive oil, and reserve.
  • Preheat the oven to 400˚.
  • Stem the Brussels sprouts and slice thinly into shreds, discarding any loose or dark leaves.
  • Melt 1 tablespoon butter in a 3-quart heavy-bottomed stockpot or Dutch oven over medium-low heat, then stir in the shredded Brussels sprouts and a pinch of kosher salt. Cook until the sprouts are tender, about 4 minutes.
  • Add the remaining butter and stir to melt. Whisk in the flour and cook, whisking constantly, for about 3 minutes until the sauce darkens slightly to a golden brown.
  • Slowly whisk the milk into the stockpot - the mixture will clump slightly, then smooth out - and raise the heat to medium. Bring to a simmer, stirring occasionally. Simmer for 5 minutes until the sauce thickens.
  • Add 3/4 of the shredded Fontina to the sauce and stir until melted. Add black pepper and kosher salt to taste.
  • Add the reserved ziti and stir to combine.
  • Pour the pasta and sauce into a 9 X13-inch baking dish and sprinkle the reserved Fontina cheese evenly across the casserole.
  • Bake for 15 minutes until bubbly and golden brown. Allow to cool for 5 minutes before serving.

OVEN BAKED SPICY BRUSSELS SPROUTS CRUMB;E



OVEN BAKED SPICY BRUSSELS SPROUTS CRUMB;E image

Categories     Broccoli

Yield 6 people

Number Of Ingredients 20

8 rounds of naan bread
1 1/2 lbs Brussels sprouts, cut in 1/2' dice or slightly smaller
2 tbsp. ground cumin
1/2 tbsp. salt
1/2 tsp cayenne
2 tsp mango powder
1 tbsp. cooking oil
Sour cream curry:
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup cooking oil
1 cup chopped onion ( 1 medium)
2 tbsp. finely chopped garlic (6 medium cloves)
2 cups pureed tomatoes (not crushed!!)
2 tbsp. ground yellow mustard seeds (optional)
1 tsp ground cayenne
2 tsp salt
1 1/2 tbsp. garam masala or ground cumin
1 tso ground fenugreek seeds (optional)
3 1/2 cups water

Steps:

  • Brussels: Preheat oven to 400 degrees. Toss Brussels with cumin, slat, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. remove from oven and set aside Curry: Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and saue for 2 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream - buttermilk mixture. stir well, then pour the sour cream - buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously for 5 minutes, or until the curry reaches a gentle boil. remove from heat. Naan_- brush both sides with olive oil thngrill for a couple minutes per side and then cut into trianges. top with sprouds and then drizzle sauce on top.

BAKED SWEET & SOUR BRUSSELS SPROUTS



Baked Sweet & Sour Brussels Sprouts image

This recipe came from the 1967 edition of Woman's Day Encyclopedia of Cookery, Volume 2. I have been making these for years since it is the only way my family will eat these pungent "little cabbages".

Provided by KarenT

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 pint fresh Brussels sprouts or 1 (10 ounce) package frozen Brussels sprouts, cooked
2 tablespoons cooking oil
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Arrange sprouts in shallow baking dish.
  • Combine oil, vinegar, sugar, salt and pepper; blend.
  • Pour over sprouts and sprinkle with cheese.
  • Cover and bake for 15 minutes, or until sprouts are tender.

Nutrition Facts : Calories 136.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 2.9, Sodium 452.2, Carbohydrate 8.8, Fiber 1.6, Sugar 5.4, Protein 2.8

BAKED FETA AND BACON BRUSSELS SPROUTS



Baked Feta and Bacon Brussels Sprouts image

Make and share this Baked Feta and Bacon Brussels Sprouts recipe from Food.com.

Provided by Pebbles

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb fresh Brussels sprout
1/3 lb bacon
1/4 cup feta (or less) or 1/4 cup blue cheese (or less)
salt

Steps:

  • Parboil brussels sprouts until slightly tender.
  • Drain and cool.
  • Hollow out core enough to put a piece of cheese in, but not enough to cause to fall apart.
  • Drain upside down on paper towel.
  • Stuff a piece of feta or blue cheese in hollow.
  • Trim bacon to get most fat off, use mostly the lean meat.
  • Wrap piece of bacon around sprout until just overlaps and secure with a toothpick.
  • Bake at 400 for 30 minutes.
  • Right out of the oven sprinkle with some coarse salt.

Nutrition Facts : Calories 246.7, Fat 19.4, SaturatedFat 7.1, Cholesterol 34, Sodium 447.8, Carbohydrate 10.8, Fiber 4.3, Sugar 2.9, Protein 9.6

D&D'S BAKED BRUSSELS SPROUTS



D&D's Baked Brussels Sprouts image

Everyone will love Brussels sprouts after they take a bite of this yummy cheesy bacon Brussels sprouts recipe. The Gruyere cheese sauce is super creamy and tangy. Bacon adds a wonderful crunch and a bit of smokiness. Rich and delicious, this is a great holiday side dish. But, it's so good you're not going to just want to have it...

Provided by Bruce Hoffman

Categories     Side Casseroles

Time 1h

Number Of Ingredients 8

1 lb Brussels sprouts, trimmed and halved
4 slice thick bacon, chopped
2 medium shallots, diced
1 Tbsp butter
2 Tbsp flour
1/2 c chicken broth
1 1/2 c milk
1 c Gruyere cheese, shredded and packed; divided

Steps:

  • 1. Heat oven to 400. Boil a pot of water with a pinch of salt to parboil Brussels sprouts - 3-5 minutes. Drain and rinse under cold water to stop cooking process.
  • 2. In an ovenproof pan/pot - cook bacon until crispy. Remove bacon and add shallots getting all of the debris from the bacon and saute until tender.
  • 3. Add the butter and put bacon back in. Sprinkle flour over mixture stirring constantly to form a paste. Slowly add stock and milk. Slowly add 1/2 cup cheese and mix until smooth. Put Brussels sprouts in mixture and gently blend.
  • 4. Pour into a casserole dish. Add remaining cheese and put pan in oven about 30 minutes until top is golden brown. Enjoy delicious cheesy bacon baked Brussels sprouts!

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