Remove foil, set oven to broil and broil for about 5 minutes, until the top is golden brown.Īllow casserole to rest about 10 minutes before serving. 3 teaspoons Kosher salt, divided 3 pounds Brussels sprouts, trimmed and halved 2 tablespoons unsalted butter cup thinly sliced onion cup all-purpose. Toss the prepared Brussels sprouts with enough olive oil to lightly coat the sprouts on all sides. Spoon into a lightly greased 13- x 9-inch baking dish. Combine until all ingredients are mixed and season with salt and pepper to taste. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Toss in brussels sprouts, tortellini, chicken, add half of bacon crumbles. Place mixture into a greased casserole dish, top with remaining cheese, cover with foil and bake for 30 minutes at 350 degrees. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add hot sauce and mix well.įold vegetables into sauce, mix well. Add the Brussels sprouts, garlic and onion powder to the pan.
Transfer to a paper towel-lined dish to drain. To prepare sauce, add butter and olive oil to pan over medium heat, add flour and whisk well for about 3 minutes, add seasonings and whisk for about 1 minute.Īdd warm milk and cream, whisk well, lower temperature to medium-low, continue to whisk for about 2 minutes as sauce thickens.Īdd Brie to sauce and whisk until Brie melts, mix remaining cheese together and add half to the sauce, whisk until melted. Add the bacon and cook until crispy, about 10 minutes. Season vegetables with seasoning blend, mix well and set aside. Once vegetables have cooled, drain them well. Place Brussels sprouts into water and boil for 5 minutes, add broccoli and boil for 3 minutes more.ĭrain and place vegetables immediately in ice bath to stop the cooking process. Bake it at 350 degrees for another 20 minutes.
Place the cooked brussel sprouts in a small casserole dish and pour the liquid ingredients over the top of it.
Rinse Brussels sprouts and broccoli, cut tough stem end off of Brussels sprouts. Combine the eggs, heavy cream, shredded cheeses, rosemary, onion powder, garlic powder and paprika in a bowl and mix all those ingredients together. Fill a bowl with ice and water and set aside.īring a large pot of salted water to boil. Brown the outside and cook until partially done. Add Brussels sprouts heat liquid back to boiling. 1 lb (500 g) rigatoni pasta 2 Tbsp (30 mL) butter 2 cups (500 mL) Brussels sprouts, cleaned and halved (quartered if large) 3 cloves garlic, sliced thin. 2 In 5-quart Dutch oven, heat broth to boiling over high heat. Don’t forget my foodie friend Ginny created this Savory Cremini Mushroom Dressing for her Countdown to Turkey Day!Ĭheesy Broccoli and Brussels Sprouts Casserole In a dutch oven (or oven safe pot), add olive oil and Brussels Sprouts. Spray 13x9-inch (3-quart) baking dish with cooking spray.
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