Baked Brussels Sprout Custards Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Steps:

• 1. Preheat oven to 350°F (175°C). Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present).
• 2. Drain and pat dry.
• 3. Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
• 4. Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar.
• 5. Salt liberally and add freshly ground black pepper to taste. Toss with a spatula to coat.
• 6. Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again and add pecan pieces.
• 7. Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
• 8. Bake an additional 5 minutes. Stir and serve hot.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 12 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide brussels sprouts among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.