Best Brussels Sprouts In Bleu Cheese Sauce Recipes

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DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS



Delicious Creamy Cheesy Brussels Sprouts image

This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.

Provided by Katie Hanson

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 7

1 pound Brussels sprouts, trimmed and scored
2 tablespoons butter
2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup milk
2 ½ cups processed cheese (such as Velveeta®), diced

Steps:

  • Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
  • Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g

BACON AND BLUE BRUSSELS SPROUTS



Bacon and Blue Brussels Sprouts image

My friend knows I hate Brussels sprouts. She gave me this recipe. These are fab!

Provided by Dutchgirl

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 6

Number Of Ingredients 8

4 slices bacon
1 small red onion, thinly sliced
¼ teaspoon salt
¾ cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
½ cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
  • Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 8.2 g, Cholesterol 24.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 406.1 mg, Sugar 2.2 g

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