Baked Brussels Sprouts w/Parmesan Cheese – Haters to Lovers
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.
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,
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
- 1 1/2 pounds brussels sprouts (about 25 brussels sprouts)
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 3/4 cup grated parmesan cheese
- 2 teaspoons fresh ground black pepper
- 1 small sweet onion (or any onion), chopped
- 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.