Springe to the recipe
Creamy, kitschy and perfectly seasoned, this one -head food fulfills all types of cravings.
Sometimes everything you want at the end of the day are a slightly we food to nourish your body and calm your mind. These juicy rose bushes are designed so that they do exactly that. Laced with the hearty treat of salt, pepper, garlic, onions and Italian spices – this creamy, kitschy mixture of Brussels sprouts and bread crumbs aims to please all types of palate. It is crispy on the outside and irresistibly sticky inside. With so much taste and nutrition that are packed in a dish, roserols in Brussels sprouts can help to conquer the hunger of their whole family!
The best thing about it? A batch makes six portions. This is quite big, but you can easily double it for big parties or holiday celebrations to fill two baking dishes. So I like it is made to satisfy a variety of my great Italian-American family. You are not at home if your stomach is not full. Fortunately, this creation is not just about filling yourself – it’s also about feeling good. And the hearty flavors that have mixed into the beautifully baked sprouts are proof of this. There are also a lot of opportunities for creativity when it comes to your ideal topping!
Is Brussels sprouts upright healthy?
Due to the bacon and the many ingredients on dairy products, this shell is based quite high, but is also a decent mixture of protein, fiber and calcium. For those with a wheat allergy or sensitivity, the recipe can easily be adjusted by using gluten -free flour and bread crumbs. To make it vegetarian, simply let the optional load on bacon pieces out or try my vegetarian suggestions below.
Delicious vegetarian toppings
While this recipe recommends an optional load on cooked and crumbled bacon, I have some fantastic vegetarian alternatives that are just as delicious. Top Your Rosens Sprouts Casserole with crispy baked tofu, Air-Bryer-Kicherbsen or instant pot quinoa. At first glance it may seem strange, but these simple and simple vegetable proteins are also rich in fiber and other nutrients. They also offer some funny textures and hearty aromas that the entire dish can bring together well.
FAQs & tips
After cooling to room temperature, Brussels sprouts can be stored in an airtight container or covered with aluminum foil. Cool it for up to 3 days. Transfer it to a freezing container for longer storage and freeze it up to 3 months. Make sure you show it in the refrigerator before warm -up overnight and then put it back in an oven -safe dish. Bake in the oven at 350 ° F for 15 to 20 minutes until it is completely warm. Note that freezing and thawing can make the sprouts mushy, but they should still taste good.
Yes! You can follow steps 1 and 2 up to 2 days in advance to bake the Brussels sprouts to perfection. As soon as you have cooled down to room temperature, store them in an airtight container and cool them up for 1 or 2 days. Take it out when you are ready to end the recipe and include it in a great casserole.
Although this step is not 100% necessary, some cooks like to drop in cold water for 15 minutes before cooking. They say that it contributes to reducing the bitterness of the leaves, although blanching will make the job better. The biggest advantage of soaking is that it offers additional moisture in the sprouts and ensures that they cook thoroughly. If you have additional time for the preparation, this optional step can be worth a try.
Operate suggestions
While a bowl with rose stews for the sprouts can be a complete meal for themselves, it also fits great with holiday classics such as air broth-tap tap breast and the best potato puree, Ritz cracker chicken and Italian rice or simple cabbage and noodles. If one of these options seems too heavy for you, you should put together the casserole with something light and light, such as a spring salad or this recipe for beet green. For a versatile dish like this, the pairs are endless!
Preparation: 15 Minute
Cook: 35 Minute
In total: 50 Minute
Ingredients
- 2 pound Brussels sprouts shortened and halved
- 1 tablespoon olive oil
- Sea salt taste good
- Black pepper taste good
- 1/4 teaspoon Garlic powder
- 2 tablespoon unsalted butter
- 2 tablespoon Whole grain flour
- 1/4 teaspoon Onion powder
- 1/2 teaspoon Italian spice
- 3/4 cup low -fat milk
- 1 cup Whipped cream
- 1 cup shredded sharp cheddar cheese divided
- 1/2 cup Whole grain bread crumbs
- Cooked and crumbled bacon Optional (for topping)
Instructions
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Preheat the oven to 400 ° F. Throw the Brussels sprouts with olive oil, salt, pepper and garlic powder in a large bowl. Spread evenly on a baking sheet.
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Fry the Brussels sprouts in the oven for about 25 to 30 minutes and turn half of them until they are browned and tender.
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While the sprouts roast, butter melt in a saucepan over medium heat. Stir in the flour and cook gold for 1 minute. Stir in the onion powder, Italian spice, milk and cream.
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Simmer for 3-4 minutes until the sauce thicken, then stir in 1/2 cup of cheddar cheese and season with salt and pepper.
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Combine the roasted Brussels sprouts with the cream sauce in a casserole shell. Sprinkle the remaining 1/2 cup of cheddar cheese over it and then distribute the breadcrumbs evenly over it.
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Bake the prepared casserole for 10 to 15 minutes until it bubbles and topping reaches a golden color. If desired, garnish with crumbled bacon pieces.
Nutritional information:
Calories: 380Kcal (19%) Carbohydrates: 26G (9%) Protein: 13G (26%) Fat: 28G (43%) Saturated fat: 16G (100%) Polyunes unsaturated fat: 2G Monoons unsaturated fat: 8G Transfett: 0.2G Cholesterol: 75mg (25%) Sodium: 232mg (10%) Potassium: 701mg (20%) Fiber: 7G (29%) Sugar: 6G (7%) Vitamin A: 2089IU (42%) Vitamin C: 131mg (159%) Calcium: 265mg (27%) Iron: 3mg (17%)
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