Why make plain ole mashed cauliflower when you can make Asiago Mashed Cauliflower? This low carb mashed potato alternative is the best mashed cauliflower recipe to try. The secret lies in its ingredients. Tangy cream cheese adds richness and texture while asiago cheese lends comfort […]
Tag: christmas sides
Elevate any dinner by adding Brandy Glazed Carrots to the menu. You’ll be amazed at the way brandy can transform the same old carrot dish into something quite special. Fresh baby carrots are cooked until tender, simmered in a mixture of honey and butter with […]
I was one of those kids that never liked Brussels Sprouts. Heck I don’t even think I tasted one til I was well into adulthood. Then along came Maple Bacon Brussels Sprouts to change my mind. The combination of sweet maple syrup, smokey bacon and crunchy pecans turns this side dish into quite the tasty treat! But it’s not just the flavor that makes this dish a winner, it’s also the cooking method. You’ll find that these sprouts are cooked to absolute perfection; not too crunchy and not at all mushy. Don’t be surprised if you start popping this green veggie like candy. No matter what they’re served with this little green powerhouse will steal the show. I know I’ll be going for seconds!
First things first Maple Bacon Brussels Sprouts wouldn’t be as tasty without the bacon. This is not an ingredient that you want to skip! Start by roughly cutting the bacon into chunks. Then add the bacon to a skillet and cook over medium heat until it gets nice and crispy. Remove the bacon from the skillet with a slotted spoon and blot it with paper towels to remove any excess grease. Discard any remaining grease in the skillet and wipe clean.Next we’ve gotta wash and trim the Brussels sprouts. Using a knife, slice off the ends and remove any leaves that aren’t quite top notch. We want our sprouts to look as perfect as they’re gonna taste. Cut an “X” into the core of each sprout. No need to go deep, a quarter of an inch will do just fine.
Place 6 Tablespoons of butter into the same skillet. Heat over medium until the butter us melted. Add the Brussels sprouts to the skillet and saute about 4-5 minutes until lightly browned. Give the sprouts a stir once or twice while cooking.
Mix in the chicken broth, pecans, maple syrup, and salt and pepper. I love that this recipe using classic ingredients that you probably already have on hand, but packs such a wallop of flavor. Bring the mixture to a boil. Then reduce the heat, cover and simmer for 5 minutes. Uncover the skillet and continue to cook and stir for an additional 8-10 minutes or until the Brussels sprouts are tender.
Sprinkle in the bacon and enjoy! Congratulations!! You just cooked up a batch of the most delicious Brussels sprouts that you’ve ever tasted. Maple Bacon Brussels sprouts are simple, they’re delicious, and they’re most definitely a side dish you can feel good about. Wanna make it a meal? Maple Bacon Brussels Sprouts pairs perfectly with our Apple Cider Pork Chops or Grilled Spatchcocked Chicken!
Maple Bacon Brussels Sprouts
- 10 bacon strips, chopped
- 2 pounds fresh Brussels sprouts, trimmed
- 6 tablespoons butter
- 1 cup chicken broth
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Step 1 Roughly cut the bacon into chunks. Add the bacon to a skillet and cook over medium heat until crispy. Remove the bacon with a slotted spoon. Blot with a paper towel to remove any excess grease. Discard remaining grease from the skillet and wipe clean.
- Step 2 Wash and trim the Brussels sprouts. Slice off the ends and remove any wilting leaves. Cut an “X” into the core of each sprout, about 1/4 inch deep.
- Step 3 Heat 6 Tablespoons of butter in the same skillet. Add the Brussels sprouts and saute over medium heat for about 4-5 minutes or until lightly browned. Stir occasionally.
- Step 4 Mix in the chicken broth, pecans, maple syrup, and salt and pepper. Bring the mixture to a boil. Then reduce the heat, cover and simmer for 5 minutes. Uncover the skillet and continue to cook and stir for an additional 8-10 minutes or until the Brussels sprouts are tender.
- Step 5 Sprinkle in the bacon and enjoy!!
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Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with pretty much any meal. This crowd pleasing recipe will be your new go to for weeknight dinners, holiday meals, and family potlucks. Everyone loves it! Frozen veggies make this creamy casserole a breeze to throw together. This colorful dish is loaded with flavor. Topped buttery Ritz crackers, Creamy Mixed Vegetable Casserole really has that homestyle cooking feel. Eating your vegetables never tasted so good!
Here’s all you’ll need: frozen mixed vegetables, onion, celery, cheddar cheese, mayo, Ritz crackers and butter.
In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. The addition of fresh celery and onion gives this dish a surprising crunch. I love using a low-fat version of mayo or the mayo with olive oil (my absolute favorite!) to cut down on some of the fat. But it’s all about personal preference here. I know people can be picky about their mayo. Everyone pretty much has one brand that they stick with!
Stir to combine and mix well. Get those veggies nice and coated and make sure the cheese is spread throughout. Spread into a greased 1-1/2 quart casserole dish. Look at all those colorful vegetables!! This dish is jam-packed with carrots, peas, corn, and green beans. All of my favorites!!
Next we need to make the Ritz cracker topping. This is my favorite part of the dish! We need 3/4 cup of crushed crackers which works out to be about 18 crackers. You can use a food processor to crush, I mean if you’re that every day basic type. But if you’re lazy and hate the extra dishes (like me!) just add the crackers to a Ziploc bag and smoosh em! I love handing this part off to a kiddo. My niece Jenna goes nuts trying to crush and smoosh every last cracker. Just makes sure the bag is sealed tight!!! You won’t believe some of the creative ways she’s come up with to get the job done…like stepping on the bag. That kid cracks me up!
Then melt the butter and add to the crushed crackers. Stir it all up to combine. If you really wanna walk on the wild side swap out the Ritz crackers for Cheez Its! Yum!!!! The would go great with the cheddar cheese! Trying it next time!
Next sprinkle the cracker mixture on top of the casserole. I like to go just around the edges and leave the middle open. That way people can see what they’re getting themselves into! Plus it makes it pretty! Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. This recipe is great on the reheat too. The flavors don’t change and the veggies aren’t soggy! What more can you ask for?
Serve hot and bubbly! Seriously so good!! Creamy Mixed Vegetable Casserole needs to be on your table tonight!! You can thank me later. Our Smoky Roasted Cauliflower is another great way to eat your veggies!
Creamy Mixed Vegetable Casserole
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 large onion, chopped
- 3 celery ribs, chopped
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 3/4 cup crushed Ritz crackers (about 18 crackers)
- 1/4 cup butter, melted
- Step 1 In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. Stir to combine.
- Step 2 Spread into a greased 1-1/2 quart casserole dish.
- Step 3 Crush about 18 Ritz crackers. Mix in the melted butter. Sprinkle over the top of casserole.
- Step 4 Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. Serve hot and bubbly. Enjoy!
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