Cheesy Bacon Brussels Sprouts Recipes

CHEESY BACON BRUSSELS SPROUTS RECIPE

Cheesy Bacon Brussels Sprouts Recipe image

We added some cheese and other delicious ingredients to these Brussels Sprouts and they are amazing!

Provided by Lauren

Number Of Ingredients 9

Ingredients

2 pounds Brussels Sprouts
1 Tablespoon butter
2 Tablespoons flour
1 ½ cups milk
½ cup shredded Mozzarella cheese
½ cup shredded Pepper Jack cheese
1 teaspoon salt
1 teaspoon pepper
10 strips bacon (cooked and crumbled)

Steps:

Cut off the stem of the brussels sprouts and remove any yellow leaves. Chop brussels sprouts in half length wise.
Bring a pot of water to a boil and boil brussels sprouts for about 5 minutes or until tender. Drain and rinse brussels sprouts in cold water so the cooking stops. Set aside.
In a pan over medium heat melt butter. Add in flour and whisk to make roux. (If you are using uncooked bacon, you can substitute the butter for the leftover bacon grease in the pan).
Add milk and whisk until completely incorporated. Cook on medium heat, stirring, until mixture thickens.
Remove from heat and stir in cheeses, salt, and pepper until cheese is completely melted.
Add Brussels sprouts and crumbled bacon to cheese sauce and mix until combined.
Move Brussels sprouts to a small 8 x 8 inch pan and top with more Mozzarella cheese.
Heat oven to 350 degrees F. Bake for 25 minutes or until cheese begins to golden on top.

Nutrition Facts : Calories 207 kcal, Carbohydrate 19 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 28 mg, Sodium 580 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

CHEESY BACON BRUSSELS SPROUTS

Cheesy Bacon Brussels Sprouts image

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 10

Number Of Ingredients 11

Ingredients

1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
6 slices bacon, cut into 1-inch pieces
1 tablespoon butter or margarine
1 large onion, finely chopped (1 cup)
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
3/4 cup half-and-half
2 teaspoons chicken bouillon granules
1/3 cup shredded Parmesan cheese
1/2 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

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