Best Creamed Brussels Sprouts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS



Creamed Mushrooms, Onions, and Brussels Sprouts image

Categories     Milk/Cream     Mushroom     Onion     Vegetable     Sauté     Thanksgiving     Casserole/Gratin     Parmesan     Fall     Brussels Sprout     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

5 tablespoons butter
1 pound oyster mushrooms, cut into 1-inch-wide pieces
15 ounces frozen whole petite onions (about 2 1/2 cups; do not thaw)
1 pound small brussels sprouts (about 4 cups), trimmed, halved
2 1/2 cups low-salt chicken broth
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
2/3 cup whipping cream
1 cup fresh breadcrumbs made from crustless French bread
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
  • Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
  • Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.

LEMONY CREAMED BRUSSELS SPROUTS AND CELERY



Lemony Creamed Brussels Sprouts and Celery image

Categories     Side     Thanksgiving     Lemon     Celery     Fall     Brussels Sprout     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

4 ribs of celery, cut diagonally into 1/3-inch slices
2 tablespoons unsalted butter
1/4 teaspoon celery seeds
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 1/2 pounds Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water, or until they are tender, and drained, or two 10-ounce packages frozen, thawed

Steps:

  • In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce, stirring, until it is smooth and thickened. Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.

CREAMED BRUSSELS SPROUTS



Creamed Brussels Sprouts image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds brussels sprouts
1 quart boiling water
2 tablespoons glace de viande
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup light cream

Steps:

  • Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
  • While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
  • Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.

LEMONY CREAMED BRUSSELS SPROUTS AND CELERY



Lemony Creamed Brussels Sprouts and Celery image

Make and share this Lemony Creamed Brussels Sprouts and Celery recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 celery ribs, cut diagonally into 1/3-inch slices
2 tablespoons unsalted butter
1/4 teaspoon celery seed
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 1/2 lbs Brussels sprouts (blanched for 12 minutes in boiling salted water, or until they are tender, and drained)

Steps:

  • In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
  • Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
  • Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce, stirring, until it is smooth and thickened.
  • Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.

Nutrition Facts : Calories 178.7, Fat 9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 98.8, Carbohydrate 20.8, Fiber 5.3, Sugar 3.8, Protein 7.3

CREAMED BRUSSELS SPROUTS



Creamed Brussels Sprouts image

Make and share this Creamed Brussels Sprouts recipe from Food.com.

Provided by evelynathens

Categories     Pork

Time 12m

Yield 5-6 serving(s)

Number Of Ingredients 4

1 1/2 lbs Brussels sprouts, cooked,kept hot
4 slices bacon, crumbled
1 large onion, chopped
1 cup sour cream

Steps:

  • Saute bacon and onion together until lightly golden, about 6-7 minutes.
  • Add to cooked sprouts.
  • Mix in sour cream and season to taste.
  • Serve warm.

Nutrition Facts : Calories 243.1, Fat 18.5, SaturatedFat 8.9, Cholesterol 32.6, Sodium 204.9, Carbohydrate 14.8, Fiber 4, Sugar 3.7, Protein 7.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #5-ingredients-or-less     #side-dishes     #eggs-dairy     #pork     #vegetables     #easy     #dietary     #meat

Related Topics