Update: Click here for more fabulous Brussels Sprouts Recipes.
This is an open letter to anyone whose never quite caught on to the delicacies of brussels sprouts. I urge you or anyone you know who hates brussels sprouts to make this baked brussels sprouts gratin recipe because it will make any haters into lovers. I am *almost* so convinced this dish will be a hit on your holiday table that I’m willing to *almost* bet something on it! Let me go through my valuables and see what I can lay down as a bet and we have a deal.
I love that fact that I can eat a whole bowl of these bite size heads of cabbage as a full meal and know that I’ve had a years worth of my vitalizing digestive vitamins (if you know what I mean). Now in a utopian world, everyone would be munching on these brussels sprouts like candy, but unfortunately, I know of many haters who wouldn’t touch these with a ten-foot-chopstick.
I’m completely understanding of the distance that my brussels-sprout-boycotting friends keep from these scary green heads, so I’m always thinking of different ways to prepare them to help bring them over to the better, loving side. Brussels sprouts can be very cruciferous smelling (phew!) but when prepared with the right ingredients, they can be eaten like candy.
Lather cheese mixture over brussels sprouts, but save the good loose leaves for a salad later!
Todd makes a wonderful roasted brussels sprouts recipe with balsamic vinegar and I have a baked version that is equally, or maybe even more amazing only because my recipe has cheese in it! It’s a variation off my humbly famous baked sweet onion dip I wrote about last year with chunks of tender brussels sprouts as the main ingredient.
Granted, brussels sprouts baked to perfect tenderness in an oven, and lathered with parmesan cheese, mayo and more gut expanding love isn’t the healthiest alternative. But I’m of the opinion that a girl like me needs my occasional doses of cheesy indulgence and treating myself to a dish of baked brussels sprouts gratin with cheese is the perfect way to splurge.
For this holiday season, or any eating occasion for that matter, you must make this brussels sprouts gratin dish! It’s so fast, easy and most importantly, brussels sprouts haters will gobble these up in an instant. When baked slowly in the oven, the brussels sprouts become sweet, tender and fabulous. Just assemble the simple ingredients together, put them in a baking dish and forget about them for about the next 45 min. to 1 hour.
What appears later out of the oven is pure sweet, cheesy, fragrant, brussels sprouts bliss. This brussels sprouts recipe will turn all dissenters into lovers, gar-on-teed!
enjoy & celebrate cruciferous veggies,
Update: Click here for complete list of delicious Brussels Sprouts Recipes.
Baked Brussels Sprouts Recipe with Parmesan Cheese
Cook Time: 1 hr
- 1 1/2 pounds brussels sprouts (about 25 brussels sprouts)
- 1 package of cream cheese (8oz)
- 1/2 cup mayonnaise
- 3/4 cup grated parmesan cheese
- 2 full teaspoons of fresh ground black pepper
- 1 small sweet onion (or any onion), chopped
Preheat oven to 350 degrees F.
- Wash brussels sprouts and remove loose outer leaves. Trim thick stem bottoms then cut in half lengthwise.
- In bowl, place cream cheese in microwave and heat for bout 30 seconds, or until cream cheese becomes very soft, almost melted. Add mayonnaise, parmesan cheese, ground black pepper and onion. Mix well, making sure everything is combined well.
- Add brussels sprouts, combine well until brussels sprouts are evenly coated with cheese mixture.
- Transfer to baking dish, cover with aluminum foil. Bake covered for about 45 minutes. Then remove foil, gently stir to bring bottom brussels sprouts to the top.
- Bake uncovered for remaining 20-30 minutes, or until brussels sprouts are tender and until the cheese topping becomes a nice charred crust. Poke with a fork till they are cooked to you desired tenderness.
*when serving, don't forget to scrape the bottom of the dish for the browned, charred cheese! that's the BEST part.
*** update: Doreen (from comments) used a casserole dish, which was probably deeper and had to cook the brussels sprouts for longer. So if you use a deeper dish, then increase your cooking time. If you use a shallow dish like I did , then the dish cooks quicker. And, probably crispier too with a nice charred crust!