I don’t know If your family is at all like mine. But this is the reaction I get whenever I purchase Brussel sprouts. Unhappy faces on my produce greet me when I open the fridge to prepare dinner.
Here is a recipe that makes even my biggest critics eat their veggies.
In a Baking Pan Mix:
- 30 Brussel Sprouts washed and cut in half
- 2 Tbsp. Olive Oil
- ½ tsp salt
- 1/4 tsp pepper
- 2 Cloves garlic
- Stir to mix
- Bake at 350 degrees F for 20 minutes
Cook
- 8 strips of bacon – crumble into bacon bits – set aside until later.
In a Seperate Bowl mix:
- 1 Egg whisked
- 3/4 Cup Almond or Rice Milk or Coconut milk
- ½ tsp Red pepper flakes
- 2 Cloves garlic
- ¼ Cup diced onion
- 1 Cup Sharp Cheddar Cheese (Daiya cheddar shreds for non dairy)
- ½ Cup Fresh grated parmesan cheese (omit for non dairy)
Directions
- Mix cooked Brussel sprouts with the milk and cheese mixture. Stir to mix well.
- Divide into 2- 6×8 foil disposable baking pans
- Sprinkle each pan with cooked bacon bits.
- Add a layer of plastic wrap between foil pan and the cardboard lid or foil for an extra layer of protection from freezer burn.
- Write on the top of the lid the recipe name and cooking directions.
- Freeze.
Cooking Directions
- Thaw overnight in the fridge.
- Remove the plastic wrap from the container
- Bake 350 degrees F 20-25 min until cooked through
- Serve as a side with a protein and a starch.