My husband bought this huge pack of Brussels sprouts from the supermarket and he didn’t know what to do with it. He had this sudden idea that we should have more veggies to be healthier. Good thing I found this delicious Brussels sprouts casserole recipe and decided to make it for dinner.
What You Need to Know About Brussels Sprouts
Brussels sprouts are members of the cabbage family. In fact, when you look at them closely, they look like miniature cabbages. It is a popular vegetable in Brussels, Belgium where it got its name.
Just like other leafy greens, these veggies are rich in Vitamin K. If you are taking blood-thinning medication, avoid too much consumption of Brussels sprouts and other Vitamin K-rich foods as these contribute to blood clotting.
On the other hand, these are also rich in carbohydrates, protein, Vitamin C, and B-vitamins such as folate and Vitamin B6.
How to Prepare Brussels Sprouts
If it’s your first time to use Brussels sprouts and you have the fresh ones, remove any loose leaves and cut off the hard stems. Make sure to wash them thoroughly. I immerse them in water with 2 tablespoons of salt for about 5 minutes to “disinfect” them. You can cook them whole or slice them into half for smaller pieces.
Normally, you can just boil or steam them. However, the best way to cook them is to roast or grill them with olive oil, garlic and lots of cheese!
Cooking the Casserole
Since this recipe calls for some crispy bacon, I already popped the bacon slices in the oven. Baking bacon on a cooling rack is much easier and a healthier option, too.
So, while the bacon is cooking in the oven, I’m gonna prepare the rest of the ingredients.
Don’t forget to share this recipe with family and friends! This is the perfect dish to get your kids to eat their veggies, too.
What other recipes can you make with Brussels sprouts? Let us know in the comments!
Creamy Brussels Sprouts Casserole with Bacon
- 1 lb brussels sprouts washed and dried
- 8 slices bacon diced
- 1 cup half and half or heavy whipping cream
- 2 tbsp dijon mustard
- 1 cup finely grated Parmesan cheese divided
- 3 cloves garlic minced
- salt and fresh ground pepper to taste
- 1/8 tsp nutmeg optional
- crushed red pepper for garnish
- Preheat oven to 400 degrees F.
- Boil Brussels sprouts in a large sauce pan for 5 minutes or until tender. Drain well then set aside.
- Follow instructions on how to cook bacon in the oven. Set aside and collect bacon drippings.
- In a large skillet, add the bacon drippings and cook the Brussels sprouts for a minute. Remove from heat and set aside.
- In a bowl, combine whipping cream, Dijon mustard, half of the Parmesan cheese, garlic and nutmeg. Season with salt and pepper.
- Pour the cream sauce over the Brussels sprouts. Sprinkle the remaining Parmesan cheese.
- Bake for about 15 to 20 minutes or until cheese is bubbly.Garnish with red pepper flakes as desired and let it stand for a few minutes before serving.