Crumbly Brussels Sprouts Bake Recipe

Crumbly Brussels Sprouts Bake Recipe
Brussels sprouts have not been particularly popular in the US, especially on holidays. However, they are becoming very trendy and have been included in dozens of holiday magazine articles. They are abundant in most grocery stores, too, so this nutritious vegetable is easy to find. In the UK and some parts of Europe, Brussels sprouts have traditionally been included in one or more holiday meals and have been popular there for decades. If you think you don't like Brussels Sprouts, or haven't dared try them, the following Crumbly Brussels Sprouts Bake is a great way to learn how good they really can be.
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Everything in this dish can be made ahead – the sprouts blanched, the bacon and onions cooked, and the topping mixed. About an hour before serving, it will take only about 10 minutes to assemble the dish and it will bake in the oven while the cook does other, more important things. This dish is colorful, crunchy, and flavorful. It goes well as a side dish with ham, turkey, roast beef, or lamb, and also makes a nice addition to any holiday buffet.

10 Servings

2 pounds Brussels sprouts, trimmed and cut in half lengthwise
boiling salted water
salt and freshly ground black pepper

4 ounces bacon, chopped

1 tablespoon butter
1 red onion, quartered and sliced

1 1/2 cups heavy cream
1 dash freshly grated nutmeg

2/3 cup dry bread crumbs
1/4 cup chopped walnuts
2/3 cup freshly grated Parmesan cheese
  1. Preheat oven to 350°.
  2. Blanch the Brussels sprouts for 3 minutes in the boiling salted water.
  3. Drain well and transfer to a shallow 3-quart casserole dish.
  4. Sprinkle the sprouts with salt and pepper.
  5. Meanwhile, cook the bacon until crisp; drain on paper towels and discard the drippings or save for another use.
  6. In the same pan, melt the butter over medium heat; add the onions and sauté until soft and slightly browned.
  7. Pour the heavy cream over the sprouts and sprinkle with the nutmeg.
  8. Scatter the bacon and onions evenly over the sprouts.
  9. Mix the bread crumbs, walnuts, and Parmesan cheese; sprinkle evenly over.
  10. Bake 25-30 minutes or until the sprouts are bubbly and the topping is golden.

Amount Per Serving
Calories 290 Calories from Fat 186
Percent Total Calories From: Fat 64% Protein 13% Carb. 23%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 11 g
Cholesterol 61 mg
Sodium 277 mg
Total Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 0 g
Protein 9 g

Vitamin A 28% Vitamin C 134% Calcium 0% Iron 10%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.