BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
BRUSSELS SPROUTS GRATIN
Steps:
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 minutes.
BRUSSELS SPROUTS AU GRATIN (OMAHA STEAKS)
This recipe is from Omaha Steaks Meat Cookbook by John Harrison. I get tired of steamed vegetables, so occasionally I make something a little different.
Provided by NELady
Categories Vegetable
Time 30m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sprouts in a vegetable basket set over a saucepan of boiling water, cover tightly, and steam for 10 minutes, or until just tender.
- Meanwhile, saute the bacon in a nonstick pan over medium heat for 5 minutes, until just crispy; drain the bacon on paper towels and set aside.
- Place the sprouts in a baking dish, sprinkle with bacon, and cover with the grated cheese and bread crumbs.
- Broil the sprouts for about 5 minutes, or until the topping is browned.
Nutrition Facts : Calories 118.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 10.5, Sodium 162.3, Carbohydrate 14.7, Fiber 3.4, Sugar 2.6, Protein 7
BRUSSELS SPROUT GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
BRUSSELS SPROUTS AU GRATIN
Very dressy way to serve brussels sprouts. Has a nice, cheesy/creamy flavor, and is great for special occasions or when you just feel like having something a little out of the ordinary.
Provided by PalatablePastime
Categories Cheese
Time 48m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix breadcrumbs with Parmesan in a small dish and set aside.
- Wash and trim fresh brussels sprouts; cut in half lengthwise.
- Boil fresh sprouts 11-12 minutes or until just tender.
- Drain fresh sprouts and place in a small buttered casserole dish.
- If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
- Melt butter in a small saucepan, over low heat.
- Add flour and stir until smooth.
- Add milk slowly, and cook, stirring, until thick and bubbly.
- Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
- Pour the sauce over the sprouts, and top with the breadcrumb mixture.
- Sprinkle paprika lightly and evenly over all.
- Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
BRUSSELS SPROUTS AU GRATIN
In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, small yellow onion, garlic, all-purpose flour, milk, vegetable stock, shredded gruyère cheese, freshly grated parmesan cheese, kosher salt, olive oil, brussel sprout
Provided by Greg Perez
Categories Sides
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
- Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
- Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
- Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
- Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
- Bake for 20 minutes, until the sauce is bubbly and browned.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 23 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 7 grams
AU GRATIN BRUSSELS SPROUTS
Another one of my Favorites, I found this on the internet a couple years ago on another site and I have stayed pretty true to the recipe. I have turned on quite a few to Brussels Sprouts in the proccess also.
Provided by Mrs.Khaylis
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook Brussels sprouts until tender in boiling salted water.
- Drain well and place in shallow baking dish.
- Make a thick sauce by melting the butter in a saucepan.
- Add flour and salt.
- Cook a minute or so.
- Remove from heat and gradually stir in the milk and sour cream.
- Return to heat and cook until thickened but not boiling.
- Stir in Parmesan cheese and pour over the sprouts.
- Sprinkle with Cheddar cheese.
- Place in hot oven or broiler to melt cheese.
Nutrition Facts : Calories 258.6, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.9, Sodium 316, Carbohydrate 14.8, Fiber 4.4, Sugar 2.7, Protein 11.2
BRUSSELS SPROUTS GRATIN
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams
BRUSSELS SPROUTS AU GRATIN
To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :)
Provided by Manami
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray.
- Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside.
- Sauté bacon in a skillet over medium heat until crisp; using a slotted spoon, remove bacon to a paper-towel-lined plate.
- Add leeks to skillet; cook over medium heat unti softened.
- Stir in flour and garlic; cook 1 minute.
- Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes.
- Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère.
- Transfer the mixture to the prepared dish.
- MAKE THE CRUMB TOPPING:.
- Heat the oil for the crumb topping in a nonstick skillet over medium heat.
- Stir in crumbs and chopped walnuts, cook until crumbs begin to brown.
- Remove mixture from heat to a bowl and let cool 5 mintes.
- Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes.
- Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes.
- E N J O Y!
Nutrition Facts : Calories 395.8, Fat 28.4, SaturatedFat 10.9, Cholesterol 54.7, Sodium 319.5, Carbohydrate 24.3, Fiber 3.8, Sugar 3.5, Protein 13.7
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