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 made this last night, softening the cc by putting it in a sauce pan and leaving it in the oven for 15 minutes or so. It was totally delicious. I think I’m going to have to try this with potatoes. it really is very very tasty. Thanks for the recipe and the melting advice
clive
what is the best way to melt cc if you don’t have a microwave?
Clive- If it’s a warm day, leaving the cc out at room temperature for a few hours can help it soften. Or, once you preheat the oven, place the cream cheese in an oven proof dish, then in the oven for a few minutes. The key is getting the cream cheese really soft so that it blends evenly with the mayo and parmesan.
Sometimes if the cc isn’t soft enough, you’ll get clumps of cc in the mixture.
Hope this helps!
Doreen – thank you for the note about the deep casserole dish. these definitely cook better in a shallow dish, so that the cooking becomes more even. We’ll make an extra note of that in the recipe. Thanks!
I made this last night and had the leftovers for lunch … delicious! I didn’t have any parmesan cheese so I substituted asiago – and made the mistake of baking them in a casserole dish – they didn’t brown at all on the bottom and took much longer to cook – so next time I make this it will be in a shallow dish … very very good!
I made this tonight. It was goooooooood.
Leah- glad you liked it! It really is so gooooooood!!!
This recipe looks fantastic! I’m a brussel sprout lover, and I’ve never cooked this vegetable with cheese, but will try this recipe in the near future.
Ah… I am one of those brussels sprouts haters I guess, although lately I have been thinking about giving them another try and this might just be the thing for me since I am huge cheese lover… I might just go wild and try it out! I’ll let you know if I have been converted to a lover!
I can’t fathom anyone not liking brussels sprouts. When you’ve added the cheese factor; not to mention the mayo and onion, how can you go wrong? It looks amazing and is something I think I’ll have to make very soon!
just discovered your blog, lovely! can’t wait to read the photography tips. thank you.
Awww! Just watched your video of your trip to your dads!! How special you made the video. I’m in love with Rascal! And I think I’m in love with that onion dip as well! Thanks for a Saturday morning smile!
Fabulous! This is a completely new recipe to me. And I’ve seen loads of brussels sprouts recipes, one of our favorite veggies. The flavors were amazing and I used some pecorino.
Great post and perfect timing! I love brussels sprouts and have been trying to convince the “haters” how great they can be when done right. The “haters” are coming to my house for dinner tomorrow night, and are now going to be surprised with your brussels sprouts recipe!
I’m going to take the bet – whatever it is – on behalf of my mister who hates brussel sprouts…I’ll make this tonight and report back…if HE even as much as eats ONE bite I’ll send you my first born…along with my second…and the dog, unless you’ll just call it good and know that the Earth will have shifted off center as it will be a dramatic, and probably a traumatic event! If he still hates the little “bee-esses” I’ll happily collect my winnings when you come to Seattle to teach something – anything! xo, Nan
Brussel sprouts RULE!!! Thanks for the new recipe. At least I can cajole the family into eating it, hehehe.
I already love brussels sprouts, but this recipe makes me love them even more!
I am right up there with being a hater. I recently had some that were wok cooked and they were delicious. Being a butter-ball girl, I love cheese on everything, may have to add this dish to our Thanksgiving menu and give them another chance! Sounds & looks amazing!