Creamy Baked Brussel Sprouts Recipes

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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.

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.

CREAMY BRUSSELS SPROUTS



Creamy Brussels Sprouts image

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

Steps:

  • Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Provided by Christine-CanadianCook

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h35m

Yield 8

Number Of Ingredients 7

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  • Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  • Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g

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