Best Creamy Baked Brussels Sprouts Recipes

CREAMY BAKED BRUSSELS SPROUTS

Steps:

• Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
• Cut all brussels sprouts in half, if needed so they are all similar in size.
• In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
• Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

CREAMY BAKED ZITI WITH SNEAKY BRUSSELS SPROUTS

Steps:

• Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the pasta and cook according to package instructions until al dente. Drain the pasta, toss lightly with olive oil, and reserve.
• Preheat the oven to 400˚.
• Stem the Brussels sprouts and slice thinly into shreds, discarding any loose or dark leaves.
• Melt 1 tablespoon butter in a 3-quart heavy-bottomed stockpot or Dutch oven over medium-low heat, then stir in the shredded Brussels sprouts and a pinch of kosher salt. Cook until the sprouts are tender, about 4 minutes.
• Add the remaining butter and stir to melt. Whisk in the flour and cook, whisking constantly, for about 3 minutes until the sauce darkens slightly to a golden brown.
• Slowly whisk the milk into the stockpot - the mixture will clump slightly, then smooth out - and raise the heat to medium. Bring to a simmer, stirring occasionally. Simmer for 5 minutes until the sauce thickens.
• Add 3/4 of the shredded Fontina to the sauce and stir until melted. Add black pepper and kosher salt to taste.
• Add the reserved ziti and stir to combine.
• Pour the pasta and sauce into a 9 X13-inch baking dish and sprinkle the reserved Fontina cheese evenly across the casserole.
• Bake for 15 minutes until bubbly and golden brown. Allow to cool for 5 minutes before serving.