Baked Brussels Sprouts w/Parmesan Cheese – Haters to Lovers
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.
Update: Click here for more fabulous Brussels Sprouts Recipes.
Baked Brussels Sprouts Recipe
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,
diane
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
Update: Click here for complete list of delicious Brussels Sprouts Recipes.
Baked Brussels Sprouts Recipe with Parmesan Cheese
Ingredients
- 1 1/2 pounds brussels sprouts (about 25 brussels sprouts)(680g)
- 8 ounces cream cheese (227g)
- 1/2 cup mayonnaise (120ml)
- 3/4 cup grated parmesan cheese (180ml)
- 2 teaspoons fresh ground black pepper (10ml)
- 1 small sweet onion (or any onion), chopped
Instructions
- Preheat oven to 350°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 15-20 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.
i am a fan. I know a few haters and this looks amazing. Almost as much cheese as sprout, everybody wins!
The trick with brussel sprouts is layering flavor.
I myself am a lover, and I definitely have to try this recipe. I am laughing though, at the need for all us Belgiophiles to proselytize to the unconverted — I made a sprouts recipe with the same end. Soon all the world will love brussels sprouts, and then we will be moderately more healthy than before! Mwahahaha!
Oh, yummy! I have not had much time to visit blogs lately, but what fun to come here after a longish time and find such a wonderful recipe! I have always loved Brussels sprouts, and I love the English name of this vegetable, too! 🙂 So much so that I have been known to inadvertently translate it literally into Finnish when speaking. That has sometimes brought some confusion as the right Finnish word for B. sprouts has nothing to do with Brussels, but with roses. 😉
Greetings,
Tiina
Brussels sprouts are the vegetable you want to love, because botanically and aesthetically they are so beautiful. I recently bought a stalk, because it looked so amazing. There are lots of Brussels sprouts recipes out there, but I found out not everyone will turn the haters to lovers. Can’t wait to try yours!
What’s there to hate? I love brussell sprouts (veggies are good for you!) and I love parmesan cheese.
Looks heavenly and divine with that lovely, lovely baked cheese … simple and just what I need coating my insides!
My favorite way of eating these yummy veggies: chop in half, stir fry with onion and garlic, then toss with oyster sauce. Addictive! I’ve seen haters converted on tasting them this way.
This dish looks absolutely fantastic. I’m considering baking some up tonight as a side for the Edwardo’s pizza that will be ordered.
One question; is the mayonaise necessary? If it works food genie magic and does something to hold the dish together I don’t mind it. Otherwise mayonaise is ick in the eyes of my family.
Thank you 🙂
Just thinking about brussels sprouts makes my mouth watering! This lovely veggies are terrific just steamed, so I can’t understand how does somebody can resist baked brussels sprouts :))
We already love Brussels sprouts, but these look beyond amazing! You’ve tempted me to forgo my tried and true version and try yours this year!
I’m used to my mom’s usual spin on brussels sprouts, which involves a saute in loads of butter and a few tosses of caraway seeds. How dreamy yours must be mellowed with cream cheese and parmesan cheese. I cannot wait to make this recipe.
I love roasted brussels sprouts, but these look several times better. Awesome.
Ohmigosh these actually look delicious! I hate veggies, tried sprouts a few weeks ago, and threw them all away. I’m definitely trying it this way!!!
Are people still hatin’ on Brussels sprouts? That makes me sad. I’m sure this cheesey pleaser will convert the last few stragglers.
I’m a lover and so is my family. They request my brussel sprouts with Parmesan and proscuitto every holiday!