Nutritional Info

Nutrition Facts

Serving Size 1 (85g)

Calories 84
Calories from Fat 48 (57%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 3.5g 18%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 16.9mg 6%
Sodium 93mg 4%
Potassium 233.8mg 5%
Total Carbohydrate 3.7g 1%
Dietary Fiber 1.8g 7%
Sugars 0.4g
Protein 4.6g 9%

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Recipe Description
This is a great way to add some flavor to Brussels spriuts .. Who doesn't love cheese and bacon ?
Prep time
25 min
Cook time
30 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1   onion large
1 Tablespoon(T)  all purpose flour
1/4 Teaspoon(t)  thyme
1 Dash(ds)  pepper
3/4 Cup(c)  half and half
2 Teaspoon(t)  chicken bouillon granules
1/3   parmesean cheese
1/2 Cup(c)  shredded cheddar cheese
1 1/4 Pound(lb)  brussels sprouts
8 Slice(sli)  bacon cut into 3/4 inch pieces
1 Tablespoon(T)  butter


Heat oven to 350°F.
In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.

Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; dram on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.

Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove •'om heat; stir in Parmesan cheese.

Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crum¬bled bacon and Cheddar cheese for last 10 min¬utes of baking, until hot and bubbly.

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