Best Cheesy Roasted Brussels Sprouts Soup Recipes

CHEESY GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
• Heat oil in pan over medium-high heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 6-8 minutes).
• Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about 30 seconds), stirring through the sprouts.
• Transfer sprouts to the prepared baking sheet in a single layer. Bake for 8-10 minutes, or until just fork tender.
• Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
• Adjust salt and pepper, if needed. Serve immediately.

BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)

Steps:

• Peel and chop carrots;
• Clean and chop your leek;
• Peel and cube the potatoes;
• Clean and chop celery;
• Peel the parsnip (I use it whole and discard it at the end of cooking, but feel free to chop it like carrots and leave it in the soup);
• Wash your Brussels sprouts, discard outer leaves, gently trim the ends (you can leave them whole or cut them in halves, making sure that stem is intact so they don't fall apart in the soup).
• In a Dutch Oven or other pot with a lid, heat up butter or olive oil;
• Add leeks and cook for about 3 minutes, until softened;
• Add carrots and celery and cook for another 3-4 minutes;
• Add Brussels Sprouts, potatoes and parsnip;
• Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
• Pour the cream into a cup and slowly add some of the soup broth to temper the cream;
• Once you have a full cup of liquid, pour it over into the pot;
• Check for seasoning and adjust with salt and pepper;
• Garnish with parsley and serve with crusty bread.
• For an extra flavor's boost add a few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and a few drops of Maggie seasoning (all of which are optional).

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

BRUSSELS SPROUTS SOUP

Steps:

• In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

CHEESY BRUSSELS SPROUTS CASSEROLE

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.

ROASTED CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees.
• With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
• In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

CHEESY SPROUT GRATIN

Steps:

• Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
• Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
• Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.