What’s so great about Brussels sprouts? Brussels sprouts are an excellent source of vitamin C. There is also evidence to support Brussels sprouts can help detox the body, provide antioxidant protection and decrease inflammation. Plus, they are versatile. You can eat them roasted, boiled, pan fried or as in this recipe, drenched in butter and cheese and baked in a casserole dish. This was really to die for, I wish we had made more! My husband said they were the best Brussels sprouts he’s ever had and even my 3 year old will eat them cooked this way (mom win!)
The longer you cook them for, the more melt in your mouth they will taste. But don’t overcook them! As with other Cruciferous Vegetables like cabbage and broccoli, overcooking your Brussels sprouts will give off that familiar sulfur smell. After 15 minutes I took them out and tested one. It was still slightly more solidly-crunchy than I’d like. I put them back in the oven for about 8 more minutes and when the cheese started to brown on top I tried another one and it was perfect! Your oven temp may vary, don’t be afraid to try them periodically to get the perfect taste without overcooking.
- 16 oz raw Brussels Sprouts
- 1/3 cup heavy cream
- 2 tbsp butter
- 3/4 cup shredded cheddar cheese
- 4 slices of Sargento Swiss cheese
- onion powder to taste
- garlic salt to taste
- bacon crumbles (optional)
We’ve made this both with and without bacon crumbles. It adds a very rich taste to the Brussels sprouts that I enjoy with a lighter meat like chicken or fish. As a mom of 2, I was short on time this evening and made the recipe without the bacon tonight. It turned out deliciously creamy and light; and is a great option for those not eating meat during Lent or avoiding bacon for other/religious reasons.
- Slice off the rough part of the stem and cut your Brussels sprouts in half lengthwise. Brussels sprouts will cook more evenly when the heat reaches into the middle. Cover the bottom of your oven safe casserole dish evenly.
- Pour 2 tbsp melted butter over your sprouts.
- Pour in 1/3 cup heavy cream.
- Add onion powder and garlic salt to your own taste, we like a LOT of onion powder!
- Spread evenly your 3/4 cup cheddar cheese on top of sprouts.
- Cover the sprouts with 4 slices of Swiss Cheese.
- Bake at 375F for appx 23 minutes or until cheese is browned.