Cheesy Brussel Sprouts Recipes

CHEESY BRUSSELS SPROUTS CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
• Pour sauce over Brussels sprouts.
• In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400F.
• In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
• In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness.
• Add brussels sprouts to the skillet and continue to cook for 1 minute.
• In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg; mix until well combined.
• Remove skillet from heat.
• Pour cream sauce over the brussels sprouts.
• Sprinkle the remaining parmesan cheese over brussels sprouts.
• Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
• Remove from oven and let stand several minutes.
• Garnish with crushed red pepper and serve.

CHEESY BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375°F. If the brussels sprouts are large, you may want to cut the halves into quarters.
• Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes until the outsides start to soften and brown just a bit. Pour over the half and half or cream which will quickly start to simmer. Add the cheddar and the Parmesan and stir until the cheeses have started to melt.
• Transfer the pan to the oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning - just watch it carefully).

GARLIC-ROASTED CHEESY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place Brussels sprouts on a baking sheet; sprinkle garlic and bacon evenly over the top. Drizzle with 2 tablespoons oil and vinegar. Season with salt and pepper.
• Bake in the preheated oven until sprouts are crisp on the outside and tender on the inside, about 45 minutes. Remove from the oven and let stand for 5 minutes.
• Place sprouts in a serving bowl. Toss together and drizzle with remaining oil. Season with salt and pepper and top with Asiago cheese.

CHEESY GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
• Heat oil in pan over medium-high heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 6-8 minutes).
• Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about 30 seconds), stirring through the sprouts.
• Transfer sprouts to the prepared baking sheet in a single layer. Bake for 8-10 minutes, or until just fork tender.
• Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
• Adjust salt and pepper, if needed. Serve immediately.

CHEESY BRUSSELS SPROUTS RECIPE

Steps:

• Preheat the oven to 350ºF.
• Cook the Brussels sprouts until they are fairly tender. Drain them well. Add the diced celery, cover and set aside. The celery won't cook, but will soften up as the sprouts sit for a bit.
• Now make a simple cheese sauce: In small saucepan, melt the butter. Stir in the flour, salt and pepper. Once bubbling, remove the mixture from the heat and stir in milk. Use a whisk to make sure there are no lumps.
• Return the sauce to the heat and cook, stirring constantly, until it is thickened. Mix in the cheese and stir until it is melted. Heat thoroughly. Add Brussels sprouts and gently stir into cheese sauce.
• Pour the Brussels sprouts and cheese sauce mixture into a baking dish. Sprinkle the top with the extra 1/2 cup of grated cheddar cheese and bake at 350ºF for 15 to 20 minutes or so, until it is all bubbly and the cheddar cheese on top is melted and browned.

CHEESY BRUSSELS SPROUTS

Steps:

• In a microwave-safe bowl, combine brussels sprouts and water. Cover and microwave on high for 5-7 minutes or until crisp-tender, stirring once. Drain., Stir in soup and milk. In a small bowl, combine the bread crumbs, walnuts, butter and pepper; sprinkle over brussels sprouts. Microwave, uncovered, on high for 2-3 minutes or until heated through.

CHEESY BRUSSELS SPROUTS BAKE

Steps:

• Set oven to 350 degrees.
• Grease a baking dish large enough to hold the mixture (about an 8-cup).
• To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
• Wash and trim the sprouts and cut an "X" in the bottom.
• Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
• Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
• Place into prepared baking dish.
• In a saucepan, melt butter over medium heat.
• Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
• Add/whisk in flour, cook whisking for 5 minutes.
• Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
• Remove from the heat.
• Add in the gruyere cheese; stir until melted.
• Pour the creamed mixture over the sprouts in the dish.
• Sprinkle with the topping mixture.
• Bake for about 30 minutes, or until golden brown and bubbly.
• Delicious!

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Cook bacon in a large oven-proof skillet until crispy. Remove with a slotted spoon and set aside.
• Add the butter to the bacon grease. Turn heat to medium-high.When butter is melted, add Brussels sprouts. Cook for 5 minutes. Stir well, add onion and cook another 3 minutes.
• Add salt, cayenne pepper, black pepper and cream.
• Sprinkle the white cheddar and mozzarella cheese over Brussels sprouts. Sprinkle bacon on top.
• Place pan in oven for 10 to 12 minutes.

CHEESY SPROUT GRATIN

Steps:

• Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
• Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
• Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

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.