Best Brussel Sprouts And Cheddar Cheese Bake Emeril Recipes

BRUSSELS SPROUTS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
• In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
• Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

EMERIL'S BACON BRUSSELS SPROUTS

Steps:

• In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
• Remove the softened vegetables from the pan and set aside.
• Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
• Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
• Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

BRUSSEL SPROUTS AND CHEDDAR CHEESE BAKE (EMERIL) RECIPE

Steps:

• Preheat oven to 450 degrees. In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 mins. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add onion to the pan and cook for 4 mins or until wilted and beginning to carmelize. Add the garlic to the pan and cook for another 2 mins, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with bacon. Add 1 1/2 TBSP of butter to the pan along with half the Brussels sprouts and 1/2 tsp thyme. Cook the sprouts for 2 to 3 mins on on side until they begin to brown. Add 1/2 the chicken stock, 1/4 tsp cayenne pepper, 1/8 tsp salt, 1/8 tsp pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to bowl with bacon and onions. Add remaining 1 1/2 TBSP of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 tsp salt, and 1/8 tsp pepper. Toss all of the Brussels Sprouts with the bacon and onions. Pour the mixture into a 10 x 6 baking dish. Sprinkle the top of the dish with the cheese and bake for 20 mins, or until the cheese is melted and beginning to brown on top. Serve immediately.