Time 30m Yield 4 Number Of Ingredients 9 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.
Time 40m Number Of Ingredients 7 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 2 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.
Time 45m Yield 4 servings Number Of Ingredients 5 Steps:
Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F. Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together. Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
Time 30m Yield 8 Number Of Ingredients 7 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.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
Time 45m Yield 8 servings. Number Of Ingredients 7 Steps:
In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Time 15m Yield 6 servings Number Of Ingredients 6 Steps:
Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft. Drain, shock under cold water, drain again and set aside until needed. Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned. Stir in the lemon juice and set the mixture aside till needed. At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through. Add the grated cheese, toss lightly once again and serve
Time 30m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 40m Yield 16 servings (2/3 cup each). Number Of Ingredients 6 Steps:
Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese.
More about “brussels sprouts with cheese recipes”
Time 1h Yield 10 Number Of Ingredients 11 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.
