Brussels sprouts are trending on the culinary scene. As a cousin to cabbage, this vegetable is often served on the side. But if all you are doing with your Brussels sprouts is sauteing them up with garlic and butter, you are missing out on their huge potential.
Brussels sprouts can be roasted, fried, and worked into all kinds of dishes. If you have been doing Brussels sprouts the same way every time, here are five different recipes to try them in to get out of your Brussels sprouts rut.
1. Hot and Cheesy Brussels Sprouts Dip
Move over, spinach and artichoke dip. You have been replaced. Here is a super-cheesy dip that is guaranteed to be a hit on your next game day. Or for any day you feel like celebrating.
- 1 pound Brussels sprouts, trimmed and quartered
- 1 tablespoon olive oil
- 2 cloves unpeeled garlic
- 1/2 teaspoon fresh chopped thyme
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Toss and coat the Brussels sprouts in olive oil, pepper, and salt. Spread them in one layer on a baking sheet along with the cloves of garlic and roast in a preheated oven at 400°F until golden brown, about 25 -30 minutes, turning them halfway through.
Mix the other ingredients together in a baking dish with the Brussels sprouts. Squeeze the garlic from the skins and mix in with everything else. Bake at 350°F for 15-20 minutes. The top should be lightly golden brown and sides should be bubbling.