Creamy Brussels Sprouts Bake
Brussels sprouts can be creamy! Brussels sprouts can fill your mouth with a rich, sweet goodness that satisfies like comfort food. That’s right, this can become your next family favorite.
This recipe is for all of us who enjoy our Brussels sprouts but are tired of the same old roasted, broiled, sauteed or boiled presentations. I hustled up to get my recipe to you in time for your Christmas dinner because it’s just what the holiday table needs. This creamy bake is easy to put together and only takes ½ hour in the oven. Let me know if you add this to your weekly or monthly rotation!
Note:
- The bacon is optional, and you can use bacon bits if you have them on hand. If you don’t do bacon just add 2 tablespoons of Extra Virgin olive oil to the skillet before sauteeing the brussels sprouts and onion.
- Salt the water for boiling your Brussels sprouts and you will find that you need far less added salt later in the dish.
- This casserole can be put together ahead of time if you hold off on the bread crumbs until it goes into the oven.
If your family us reluctant to eat brussels sprouts, give this easy recipe a try. Even kids ask for seconds!
- 1 lb Brussels Sprouts (trimmed/halved)
- 1/2 Small Onion (sliced thin)
- 1 clove Garlic, minced
- 2 oz Bacon or Bacon Bits (2 - 3 slices)
- 3 oz Cheddar cheese (shredded)
- 2 oz Parmesan or Asiago cheese (shredded)
- 1 1/2 cup Bread Crumbs (about 2 slices toasted bread)
- 1 oz Butter (cut into small pieces)
- 1 cup Heavy Cream
- Salt & Pepper to taste
Preheat oven to 400°F. Spray a 10”X10” casserole dish with nonstick spray.
Boil Brussels sprouts in salted water until barely tender. Drain
In a large skillet fry bacon pieces until crisp.
Drain excess grease from the pan and add Brussels sprouts, onion and garlic.
Saute until onion is soft. Remove from heat.
Stir in cheddar cheese, bacon and cream. Add salt and pepper to taste.
Pour into prepared casserole dish.
Tear toast into small pieces and place into food processor with shredded parmesan cheese and butter.
Process until bread is small crumbs.
Spread topping evenly over the Brussels Sprout mixture.
Bake for 25 – 30 minutes or until top is brown and sides are bubbly.
Let rest for 5 minutes before serving.