English Roasted Brussels Sprouts In Cheese Sauce Recipes

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BRUSSELS SPROUTS WITH CHEESE SAUCE



Brussels Sprouts with Cheese Sauce image

Brussels sprouts are delicious when cooked in this creamy cheese sauce. If your Brussels sprouts are very small, cook them less, so they don't get too mushy. You want them to be soft, but not too soft.

Provided by gela

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ (12 ounce) packages Brussels sprouts
1 ½ tablespoons butter
1 onion, chopped
½ cup dry white wine
¾ cup heavy whipping cream
1 pinch ground nutmeg, or to taste
ground black pepper to taste
1 ¾ cups grated Edam cheese
salt to taste

Steps:

  • Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
  • Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.

Nutrition Facts : Calories 474.2 calories, Carbohydrate 19.8 g, Cholesterol 116.8 mg, Fat 35.2 g, Fiber 5.9 g, Protein 18.4 g, SaturatedFat 21.9 g, Sodium 601 mg, Sugar 5.6 g

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

CHEESY GARLIC BRUSSELS SPROUTS



Cheesy Garlic Brussels Sprouts image

Cheesy Garlic Brussels Sprouts with melted mozzarella or provolone cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non sprouts fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.

Provided by Karina

Categories     Side Dish     Sides

Time 40m

Number Of Ingredients 7

24 oz (700 g) brussels sprouts (trimmed and cut in half lengthways)
2-3 tablespoons olive oil
2 tablespoons unsalted butter
6 cloves garlic, minced ((1 tablespoon))
3/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 1/2 cups shredded mozzarella cheese ((or provolone))

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.

Nutrition Facts : Calories 365 kcal, Carbohydrate 17 g, Protein 18 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 49 mg, Sodium 613 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

ENGLISH ROASTED BRUSSELS SPROUTS IN CHEESE SAUCE



English Roasted Brussels Sprouts in Cheese Sauce image

Brussels Sprouts sometimes get a bum wrap. If cooked correctly they have a lovely nutty flavor; Undercooking can make them bitter, overcooking makes them mushy. Roasting is a simple way to prepare them and gives them a nice crispy texture.

Provided by BakinBaby

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs Brussels sprouts (cleaned and trimmed)
4 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons butter
3 tablespoons flour
2 1/2 cups milk (or half and half)
1 1/2 cups sharp cheddar cheese (grated)
1/2 cup breadcrumbs
salt & freshly ground black pepper

Steps:

  • Toss brussels sprouts in oil and salt and pepper and roast in a single layer on a baking sheet at 400 degress for 30-45 minute Shake pan occasionaly so sprouts will brown evenly.
  • Turn oven down to 350 degrees.
  • Melt butter in a skillet, stir in flour and let it bubble for about 1 min., whisk in milk ( or half and half) bring to a boil, then reduce to medium low heat and simmer 3-4 minute
  • Remove from heat and stir in 1 cups grated cheese & season to taste with salt and pepper.
  • Butter a 1 1/2 quart casserole dish, sprinkle some of the bread crumbs on the bottom, add brussels sprouts, top with cheese sauce.
  • Sprinkle remaining 1/2 cup cheese and remaining breadcrumbs.
  • Bake uncovered 15-20 minute.

Nutrition Facts : Calories 595, Fat 40.8, SaturatedFat 18.3, Cholesterol 81.1, Sodium 535.4, Carbohydrate 37.9, Fiber 6.7, Sugar 5, Protein 23.8

ROASTED SPROUT GRATIN WITH BACON-CHEESE SAUCE



Roasted sprout gratin with bacon-cheese sauce image

Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruy è re and parmesan cheese and crispy bacon

Provided by Sarah Cook

Categories     Side dish

Time 55m

Number Of Ingredients 10

800g Brussels sprout
1 tbsp sunflower oil
85g bacon lardon
85g fresh breadcrumb
25g butter
400ml milk
50g plain flour
2 tsp English mustard powder
100g gruyère , grated
25g parmesan , grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
  • Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
  • Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
  • Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.

Nutrition Facts : Calories 339 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

BRUSSELS SPROUTS, WITH CHEESE



Brussels sprouts, with cheese image

Make and share this Brussels sprouts, with cheese recipe from Food.com.

Provided by John Skrable

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

20 Brussels sprouts
20 slices cheddar cheese or 20 slices gouda cheese

Steps:

  • Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
  • Remove, and drain on paper.
  • Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
  • Place them in the oven, under the broiler, until the cheese melts, and bubbles.
  • Remove, and serve.
  • Enjoy.

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