Best 7 Brussel Sprouts And Cheddar Cheese Bake Emeril Recipes

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Are you craving a scrumptious and savory side dish that will tantalize your taste buds? Look no further than the delightful combination of Brussels sprouts and cheddar cheese! This flavorful dish, often referred to as Brussels sprouts and cheddar cheese bake Emeril, is a culinary masterpiece that showcases the perfect balance of flavors and textures. Get ready to embark on a delightful culinary journey as we explore the best recipe for this delectable dish.

Let's cook with our recipes!

EMERIL'S BACON BRUSSELS SPROUTS



Emeril's Bacon Brussels Sprouts image

Make and share this Emeril's Bacon Brussels Sprouts recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Vegetable

Time 35m

Yield 1 pan brussels sprouts, 4-6 serving(s)

Number Of Ingredients 6

12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 lbs Brussels sprouts, trimmed and halved, if desired
coarse salt & freshly ground black pepper
sugar (optional)

Steps:

  • In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
  • Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
  • Remove the softened vegetables from the pan and set aside.
  • Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
  • Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
  • Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

Nutrition Facts : Calories 491.2, Fat 39.5, SaturatedFat 13, Cholesterol 57.8, Sodium 758.3, Carbohydrate 21.2, Fiber 6.5, Sugar 5.2, Protein 16.3

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

BRUSSELS SPROUTS BAKE



Brussels Sprouts Bake image

A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.

Provided by SPROUT2000

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 10

Number Of Ingredients 7

1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
½ cup shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
  • In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
  • Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Nutrition Facts : Calories 133 calories, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g

BRUSSELS SPROUTS, WITH CHEESE



Brussels sprouts, with cheese image

Make and share this Brussels sprouts, with cheese recipe from Food.com.

Provided by John Skrable

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

20 Brussels sprouts
20 slices cheddar cheese or 20 slices gouda cheese

Steps:

  • Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
  • Remove, and drain on paper.
  • Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
  • Place them in the oven, under the broiler, until the cheese melts, and bubbles.
  • Remove, and serve.
  • Enjoy.

CHEESY BRUSSELS SPROUTS CASSEROLE



Cheesy Brussels Sprouts Casserole image

Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they're more decadent and delicious than ever-and perfect for any special occasion.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
2 lb Brussels sprouts, trimmed, quartered
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
  • Pour sauce over Brussels sprouts.
  • In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1 g

BRUSSEL SPROUT SOUFFLE RECIPE



Brussel Sprout Souffle Recipe image

Provided by á-3281

Number Of Ingredients 6

1 10oz pkg frozen sprouts
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup shredded cheddar cheese
4 eggs

Steps:

  • Preheat oven to 350 Prepare and cook brussel sprouts till tender. Drain well and chop finely. In a saucepan melt butter and stir in flour and 1/2 teaspoon salt. Add milk. Cook and stir until thick and bubbly. Cook and stir 1-2 min more. Stir in cheese till melted. Remove from heat. Stir in finely chopped sprouts. Separate eggs. Beat yolks till thick and lemon colored. Slowly stir in hot mixture. Wash beaters. Beat egg whites till stiff peaks form; fold into vegetable mixture. Turn into ungreased 2 qt souffle dish. Bake at 350 for 35-40min or till a knife inserted near center comes out clean. Serve at once.

BRUSSEL SPROUTS AND CHEDDAR CHEESE BAKE (EMERIL) RECIPE



Brussel Sprouts and Cheddar Cheese Bake (Emeril) Recipe image

Provided by pmfox

Number Of Ingredients 11

4 slices thick-cut smoked bacon, diced
1 cup onion, small diced
2 cloves garlic, minced
3 TBSP unsalted butter
1 lb brussels sprouts, thinly sliced
1 tsp fresh thyme, chopped
1/4 cup chicken stock
1/2 tsp cayenne pepper(if you like spicy)
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1 cup sharp cheddar, shredded

Steps:

  • Preheat oven to 450 degrees. In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 mins. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add onion to the pan and cook for 4 mins or until wilted and beginning to carmelize. Add the garlic to the pan and cook for another 2 mins, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with bacon. Add 1 1/2 TBSP of butter to the pan along with half the Brussels sprouts and 1/2 tsp thyme. Cook the sprouts for 2 to 3 mins on on side until they begin to brown. Add 1/2 the chicken stock, 1/4 tsp cayenne pepper, 1/8 tsp salt, 1/8 tsp pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to bowl with bacon and onions. Add remaining 1 1/2 TBSP of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 tsp salt, and 1/8 tsp pepper. Toss all of the Brussels Sprouts with the bacon and onions. Pour the mixture into a 10 x 6 baking dish. Sprinkle the top of the dish with the cheese and bake for 20 mins, or until the cheese is melted and beginning to brown on top. Serve immediately.

Tips:

  • Use fresh Brussels sprouts. Fresh Brussels sprouts will have a bright green color and be firm to the touch. Avoid Brussels sprouts that are yellow or wilted.
  • Trim the Brussels sprouts properly. Cut off the brown ends of the Brussels sprouts and remove any loose outer leaves.
  • Blanch the Brussels sprouts before baking. Blanching helps to tenderize the Brussels sprouts and remove any bitterness.
  • Use a good quality cheddar cheese. A sharp cheddar cheese will give the casserole a more flavorful taste.
  • Don't overcook the casserole. The Brussels sprouts should be tender but still have a slight crunch.

Conclusion:

Brussels sprouts and cheddar cheese bake is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables and it is also a good source of fiber and vitamin C. With its creamy, cheesy sauce and crispy, roasted Brussels sprouts, this casserole is sure to be a hit with everyone at the table.

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