Pear Salad with Pecans

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a…

A Couple Cooks – Recipes worth repeating.

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Pear salad

Here’s a dreamy salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible. Alex and I couldn’t stop mumbling how good it was while stuffing our faces. It’s not often that the salad is the highlight of a meal. Make this one, and it will be at your table, too!

Elements in this pear salad recipe

This pear salad is bursting with beautiful, fresh produce. It’s ideal for fall and winter when pears are in season, though you can make it anytime you have lusciously ripe fruit. It’s also great for festive occasions like Thanksgiving or Christmas. Here’s what you’ll need for this recipe:

  • Pears
  • Shallot
  • Pecans
  • Mixed greens
  • Pomegranate seeds: go to How to Cut a Pomegranate for instructions on removing the seeds
  • Gorgonzola cheese, or substitute feta or goat cheese (omit for vegan)
  • Poppy seed dressing
Poppy seed dressing

How to ripen pears

The hardest part about working with pears is that they take quite a while to ripen. It’s somewhat surprising since they look similar to apples, and seem like they’d be good to go when you buy them. Think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then only refrigerate if you want to delay eating them.

Making homemade poppy seed dressing

The star of the show in this pear salad recipe, in our opinion, is the poppy seed dressing! This dressing is a vinaigrette with a searing acidity and pop of sweetness. The combination of white vinegar and sugar is just what this salad needs to take it over the top! Here’s what to know about this dressing:

  • Use a neutral oil like grapeseed. This makes the best emulsion (creamy texture) and flavor. If you like olive oil, use up to half olive oil and half neutral oil.
  • Use white vinegar. Avoid white wine vinegar here and go for white vinegar: it has the best straightforward, tangy flavor.
Pear Salad Recipe

A pear salad with gorgonzola (or feta or goat cheese)

Pears and gorgonzola are a classic flavor pairing, pitting the sweet earthiness of pears against the salty, sharp funk of blue cheese. Blue cheese can be a polarizing food: many eaters can’t handle the sharpness of the cheese. Luckily this pear salad works with any type of cheese! We love it with gorgonzola, but here are some other options if you’re not a fan:

  • Feta cheese
  • Goat cheese
  • Parmesan cheese
  • Pecorino Romano cheese
  • Asiago cheese
  • Manchego cheese

Serving pear salad for a crowd

This pear salad can be served a few different ways: on a platter, or plated. Here are some notes on serving it for a crowd:

  • Double the fresh ingredients for a crowd. You should have enough dressing for a double recipe, so just double the fresh ingredients!
  • Serve on a platter for easy sharing. The pear salad looks festive and vibrant on a large platter.
  • Or, serve plated. Make individual plates and drizzle about 1 to 1 ½ tablespoons dressing on each one.
Pear Salad with Gorgonzola

More salad recipes

This pear salad is one of our favorite salad recipes to date! Here are a few more special salads that are tasty enough for weeknights but elegant enough for parties:

This pear salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the gorgonzola cheese (it’s delicious without!).

Print
Pear salad

Pear Salad with Pecans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!


Ingredients

For the pear salad

  • 1 ripe pear
  • 1 shallot
  • ½ cup pecan pieces
  • 8 cups mixed baby greens
  • ½ cup pomegranate seeds
  • ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use 6 to 8 tablespoons for the salad)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use 6 to 8 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Side dish
  • Method: Fresh
  • Cuisine: American

Keywords: Pear salad, pear salad recipe

A Couple Cooks - Recipes worth repeating.

Roasted Butternut Squash Orzo Salad

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I …

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I think you will love the…

The post Roasted Butternut Squash Orzo Salad appeared first on Two Peas & Their Pod.

Pecan Pie Bars (Vegan + GF)

Pecan pie lovers, this one’s for you! We’ve tried for some time to create the perfect vegan pecan pie, and after some pie struggles last year, we changed our vision a bit and boy are we happy with the result! Introducing: pecan pie bars with crun…

Pecan Pie Bars (Vegan + GF)

Pecan pie lovers, this one’s for you! We’ve tried for some time to create the perfect vegan pecan pie, and after some pie struggles last year, we changed our vision a bit and boy are we happy with the result! Introducing: pecan pie bars with crunchy, buttery pecans and a shortbread-like crust.

With all the classic flavor of pecan pie, they’re undetectably gluten-free and vegan, and perfect for your holiday table.

Pecan Pie Bars (Vegan + GF) from Minimalist Baker →

A Porchetta-Spiced Roast Chicken for Smaller Thanksgivings

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shares a family-favorite Thanksgiving recipe: crispy roast chicken with porchetta-inspired spices that all comes together in the All-Clad 50th Anniversary D3® Stainless Casserole Dish.


For the last decade, my Thanksgiving guest list has been one name: my mom. No matter how much we love leftovers (and, we do!), even a small turkey is way too big for our tiny family feast. Maybe like me, your table might look a little smaller this year. Even if you’re cooking for a few people, I’m here to tell you, your Thanksgiving can be just as special—and equally delicious, too—without the turkey.

Read More >>

Roasted Green Beans with Caramelized Onions

This simple side dish of Roasted Green Beans with Caramelized Onions pairs wonderfully with Thanksgiving turkey or roasted chicken. Green Beans with Caramelized Onions This Roasted Green Bean recipe with caramelized onions is your answer if you’re looking for a lighter and simpler alternative to a green bean casserole. Caramelized onions add amazing flavor to […]

The post Roasted Green Beans with Caramelized Onions appeared first on Skinnytaste.

This simple side dish of Roasted Green Beans with Caramelized Onions pairs wonderfully with Thanksgiving turkey or roasted chicken.

Green Beans with Caramelized Onions
Green Beans with Caramelized Onions

This Roasted Green Bean recipe with caramelized onions is your answer if you’re looking for a lighter and simpler alternative to a green bean casserole. Caramelized onions add amazing flavor to anything you’re cooking, and they are absolutely delicious on roasted green beans. This dish has 3 ingredients not counting salt and pepper and it’s naturally gluten-free, dairy-free, and Whole30. For more ways to cook with caramelized onions, try my French Dip Sandwiches with Caramelized Onions, Caramelized Onion Empanadas, and Asparagus and Caramelized Onion Tartlets.

(more…)

The post Roasted Green Beans with Caramelized Onions appeared first on Skinnytaste.

Sweet Potato Muffins

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or…

A Couple Cooks – Recipes worth repeating.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:

  • Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

Print
Sweet potato muffins

Sweet Potato Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.


Ingredients

  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked

Keywords: Sweet potato muffins

A Couple Cooks - Recipes worth repeating.

Beet Salad with Goat Cheese and Balsamic

I love all the colors in this roasted beet salad recipe. The vibrant greens, the red and golden beets, the pale pink shallot, and the dots of white cheese. This kind of colorful salad is exactly what I like to serve at a dinner party or holiday meal. I…


I love all the colors in this roasted beet salad recipe. The vibrant greens, the red and golden beets, the pale pink shallot, and the dots of white cheese. This kind of colorful salad is exactly what I like to serve at a dinner party or holiday meal. It adds some needed freshness to a spread of, say, stuffing and mashed potatoes, and it looks so striking, but it’s delightfully simple to make. You can even prep the components a day or two in advance! Beet Salad Recipe Ingredients To make this beet salad recipe, you can use any variety […]

Balsamic Vinaigrette

If you keep a bottle of balsamic vinegar in your pantry, there’s no reason you shouldn’t be making your own balsamic vinaigrette at home. Really, skip the store-bought stuff: this balsamic vinaigrette recipe calls for 7 ingredients and come…


If you keep a bottle of balsamic vinegar in your pantry, there’s no reason you shouldn’t be making your own balsamic vinaigrette at home. Really, skip the store-bought stuff: this balsamic vinaigrette recipe calls for 7 ingredients and comes together in under 5 minutes. It doesn’t get simpler than that! And this recipe isn’t just simple – it’s flavorful, too. Thanks to the balsamic, mustard, and a touch of honey, it’s bold, sweet, and tangy. It’s a perfect way to jazz up salads, roasted veggies, and more. Try it once, and you’ll be hooked. Balsamic Vinaigrette Recipe Ingredients Here’s what […]

Maple Syrup Pumpkin Bundt Cake

Maple Syrup Pumpkin Bundt Cake

I use lots of pumpkin puree during the fall, making old classics like Pumpkin Pie and new favorites like Churro Pumpkin Blondies. I come back to the classics time and again, of course, but I’m always on the lookout for recipes to add to the …

The post Maple Syrup Pumpkin Bundt Cake appeared first on Baking Bites.

Maple Syrup Pumpkin Bundt Cake

I use lots of pumpkin puree during the fall, making old classics like Pumpkin Pie and new favorites like Churro Pumpkin Blondies. I come back to the classics time and again, of course, but I’m always on the lookout for recipes to add to the new favorites list. This Maple Syrup Pumpkin Bundt Cake is a recipe that recently became a repeat in my kitchen. The bundt cake uses plenty of pumpkin puree and real maple syrup, along with a generous dose of pumpkin pie spices, for a wonderfully moist cake that is packed with fall flavors.

Pumpkin has a natural sweetness that works well with a variety of sweeteners. Molasses, either in the form of brown sugar or liquid molasses, is one of the most commonly added pumpkin flavors. Molasses is delicious, but can overpower the more delicate flavor of pumpkin. Maple syrup brings a wonderfully light, sweet maple flavor to the cake and still lets the pumpkin shine through. A maple syrup glaze on top of the cake highlights the maple flavor even more.

When it comes to baking with maple syrup – especially in a recipe like this one, where pumpkin and spices are also prominent flavors – the maple flavor is more subtle than when you use a maple extract in a cake. Maple extract adds a big dose of strong, praline-like maple flavor and will really put it at the forefront of the cake. I prefer to stick with pure maple syrup, opting for a darker syrup (dark amber/robust) that has a relatively intense flavor, rather than using the extract, but you can add in a 1/2 teaspoon to the cake batter if you really want to up the overall maple flavor. Maple extract tends to be very strong, so use a light touch if you decide to include it!

The cake is dense and moist, with a great pumpkin flavor. It’s not overly sweet, so the glaze is a nice finishing touch for the recipe to add an extra touch of maple. The cake could be served for dessert, or alongside a fall brunch, as it is excellent with coffee. If you want to change things up, you can fold in up to 3/4 cup of finely chopped, toasted nuts to add some texture to the cake. Both pecans and walnuts go very well with maple and pumpkin. The cake will keep for several days after baking, so feel free to either nibble on it in tiny slices over the course of the day or indulge in a big slice all at once!

Maple Pumpkin Bundt Cake
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1/3 cup maple syrup (not pancake syrup)
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup milk
1 15-oz can (approx 1 1/4 cups) pumpkin puree

Glaze
1 cup confectioners’ sugar
2 tbsp maple syrup
1-2 tbsp heavy cream
1/4 tsp vanilla extract

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vegetable oil, maple syrup and vanilla extract.
Whisk together milk and pumpkin puree in a small bowl or measuring cup.
Stir about 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin mix. Stir in another 1/3 of the flour mixture, followed by the remaining pumpkin and the remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible. Pour into prepared pan and spread into an even layer
Bake for about 45 min, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched.
Cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.

Once cake is cooled, whisk together all glaze ingredients in a small bowl, adding heavy cream until glaze reaches a pourable consistency, and drizzle over the top of the cake.

Makes 1 bundt cake; serves 10-12

The post Maple Syrup Pumpkin Bundt Cake appeared first on Baking Bites.

Brussels Sprout Casserole

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy…

A Couple Cooks – Recipes worth repeating.

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this perfect Brussels Sprout Casserole! Because what’s better than making Brussels that taste like mac and cheese? Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime (and we’re not just saying that!). This is our go-to for a cozy homey side dish that everyone will go crazy over.

Ingredients in Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s perfect for Thanksgiving, Christmas, or any festive fall or winter meal. Use it as a side dish or even a vegetarian main dish! Here’s what you need:

  • Brussels sprouts, shallots and garlic
  • Olive oil
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Onion powder and garlic powder
  • White cheddar
  • Pecorino Romano cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute Parmesan cheese and another pinch of salt
  • Panko
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to saute. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
 Brussels sprouts

Making the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A “roux” (pronounced “Roo“) is a way to thicken sauces by cooking equal parts flour and butter. It results in a thick and creamy sauce. There are a few important things to note about making a roux:

  • Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

More Brussels sprouts recipes

In love with the mighty Brussel sprout? Here are a few more top Brussels sprouts recipes for serving this versatile veggie:

This Brussels sprout casserole recipe is…

Vegetarian.

Print
Brussels Sprouts Casserole

Brussels Sprout Casserole


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side
  • Diet: Vegetarian

Description

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.


Ingredients

  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts casserole

A Couple Cooks - Recipes worth repeating.