Cheesy Brussel Sprouts Food

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 FRIED BRUSSELS SPROUTS

Steps:

• Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
• Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
• When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
• Heat a large skillet over medium heat with some olive oil.
• Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
• Pan cook the sprouts in the oil till golden brown and delicious.

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.

SMASHED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
• Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
• Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
• Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.

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.

CREAMY CHEESY BRUSSELS SPROUTS AU GRATIN

Steps:

• Preheat oven to 350°F. Cook Brussels sprouts in boiling salted water 6 min. or until tender. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour with wire whisk. Gradually add milk, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese and nutmeg.
• Drain Brussels sprouts. Add to cheese sauce; mix lightly. Spoon into greased 13x9-inch baking dish; sprinkle with cracker crumbs.
• Bake 35 to 40 min. or until top is golden brown.

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
• Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
• Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

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.