Baked Brussels Sprouts

Baked Brussels Sprouts

32 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
britishcolumbiagirl
Recipe by  britishcolumbiagirl

“A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
  3. Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

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Reviews (32)

Rate This Recipe
Katie's Kitchen
60

Katie's Kitchen

I didn't have the pine nuts or feta cheese but followed the recipe otherwise. I cut the sprouts in half and they cooked just fine in the 25 minutes. They are wonderful, we all loved them this way.

cattabella
30

cattabella

My 6 and 4 year old nephews asked for three servings of this. Amazing! They did cook for an extra ten minutes or so. I was just hoping to introduce brussels sprouts to the family in a more delicous way than I remember them, but these were fantastic! I always hated these as a kid; I guess they just needed a good recipe!

shelteredrose
26

shelteredrose

Instead of boiling them to pre-cook a bit, try cutting into quarters and steaming briefly--keeps the taste and color better. We leave out the Blue cheeze cuz at my house we think it tastes like feet--we use Havardi and everyone raves. A surprising every-day veggie and SO diferent from our mothers oookey sprouts.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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