In an effort to round out my culinary experience with Brussels Sprouts, I decided to see if recipes that involved baking them offered any appealing options. This recipe by White on Rice won me over with the inclusion of cream cheese and Parmesan cheese. As I had expected, this recipe was devoured by my husband, thank goodness I had the bowl left over from the photo shoot to savor myself. This reminded both of us of the popular artichoke dip you see over the holidays. You could easily make that happen by cutting the Brussels sprouts smaller and increasing the amount of mayonnaise, keeping in mind that your cooking time will be reduced. Either way, make sure your Brussels Sprouts are about the same size to insure even cooking.
Baked Parmesan Brussels Sprouts
By White on Rice
- 25 Medium sized Fresh Brussels Sprouts about 1 2/2 pounds
- 1 8 oz. package of cream cheese
- 1/2 c mayonnaise
- 3/4 c grated Parmesan cheese
- 2 tsp freshly ground black pepper
- 1 small onion, chopped, the sweeter the better
Preheat oven to 350 degrees.
Trim & Clean Brussels sprouts. Cut in half lengthwise.
Put cream cheese into a medium sized bowl and heat in microwave for 30 seconds until it becomes very soft, but not completely melted. Add in mayonnaise, Parmesan cheese, pepper and onion mix well. Add Brussels sprouts and stir until evenly coated with cheese mixture. Transfer to a 9x9 greased baking dish and cover with aluminum foil. Baked covered for 45 minutes. Remove foil and cook for an additional 15 to 20 minutes or until the Brussels sprouts are cooked to desired tenderness.