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40 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
parmigiano reggiano
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
parmigiano reggiano
vegan
(?)
Not vegan due to:
butter
heavy cream
parmigiano reggiano
vegetarian
(?)
Not vegetarian due to:
parmigiano reggiano
pescetarian
(?)
Not pescetarian due to:
parmigiano reggiano
paleo
(?)
Not paleo due to:
all-purpose flour
parmigiano reggiano
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 13.8% of RDA
• Carbs: 4.9% of RDA
• Fat (total lipid): 36.7% of RDA
• Fiber: 16.3% of RDA
• Fructose: 3.5% of RDA
• Protein: 14.7% of RDA
• Sodium: 46.4% of RDA
• Sugar: 8.6% of RDA
• Vitamin A (IU): 61.8% of RDA
• Vitamin B6: 15.1% of RDA
• Vitamin C: 132% of RDA
• Iron: 0.1% of RDA
• Magnesium: 10.0% of RDA
• Manganese: 8.6% of RDA
• Niacin: 27.5% of RDA
• Potassium: 14.2% of RDA
• Zinc: 6.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
about 4 cups.
 
1/4
cups
cubed.
 
1
tbsp
 
1
cup
 
1
tbsp
coarsely chopped.
 
2
cloves
minced.
 
3/4
tsp
 
1/2
cups
 
 
 
to taste.
 
 
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PREPARATION
1.
Preheat oven to 350F.
PREPARING THE BRUSSELS SPROUTS
2.
Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each.
3.
Place sprouts in a large saucepan; add water to cover. Bring to a boil.
4.
Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
5.
PREPARING THE ROUX
6.
Meanwhile, in a large saucepan, melt butter over medium heat.
7.
Stir in flour until smooth; gradually whisk in cream.
8.
Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
9.
Stir in rosemary and garlic.
10.
Add Brussels sprouts and salt; heat through, stirring to combine.
BAKING
11.
Sprinkle with cheese and pepper.
12.
Place in the oven for 7-10 minutes, or until cheese has melted. Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 276
Protein 16.6 g
Carbohydrates 13.5 g
Iron 0.03 mg
Fiber 4.56 g
Calcium 2.45 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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