Easy Recipe: Delicious Augratin Brussel Sprouts

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Before you jump to Augratin Brussel Sprouts recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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We hope you got insight from reading it, now let’s go back to augratin brussel sprouts recipe. You can cook augratin brussel sprouts using 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Augratin Brussel Sprouts:

1. Take 1 3/4 cup of Milk.
2. Use 4 packages of Frozen Brussel sprouts.
3. Take 2 packages of Bacon bits.
4. Provide 2 tbsp of Flour.
5. Prepare 1 cup of Parmesan cheese.
6. Prepare 1 cup of White cheddar cheese.
7. Use 1 tbsp of Minced garlic.
8. Get 2 tbsp of Butter.
9. Take 1 tsp of Thyme.
10. Prepare 1 tsp of Crushed red pepper.

Steps to make Augratin Brussel Sprouts:

1. Cook Brussel sprouts until tender. Remove any hard stems. Cut in halves and set in large mixing bowl..
2. In a sauce pan melt butter..
3. Then add thyme, crushed red pepper, garlic, milk and melt in cheese little at a time. Mixture will become creamy as cheese melts. And it will smell yummy!!.
4. Add bacon bits to butter making sure everything is covered..
5. Add flour to bacon covering bacon. Stir as mixture will stick..
6. Once sauce is creamy and cheese is melted down remove from heat and pour over Brussel sprouts and mix good..
7. Place Brussel sprouts in a casserole dish and place any remaining sauce on top. Then sprinkle a little xtra Parmesan and white cheddar over the top (I even sprinkle a handful of bread crumbs on too)!.
8. Bake at 350 for 30 minutes or until cheese is melted!!.

The holidays are no time to skimp and this dish is no exception. Vegetarian Side dish Justine's Recipes Latest Potato Cheese Brussels Sprout and Potato Gratin. Creamy cheese, tender potatoes and brussels sprouts, and a hearty addition of fresh rosemary makes the creamiest, most fragrant, and surprisingly easiest au gratin. Brussels sprouts are a rich source of antioxidant compounds. Specifically, vitamin C and the phytonutrient kaempferol.

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