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I just love brussel sprouts. I know they have a reputation as being quite unappealing, but I'm telling you cooked correctly they are delicious.

I love my sprouts cooked until they blacken. This adds so much flavour and is so much better than the steamed sprouts you probably got served as a kid.

This dip is wonderful with seed crackers, but it can also pass as a bake to have with dinner. I love a multipurpose dish!

AuthorJenni FrenchYields8 ServingsPrep Time10 minsCook Time45 mins
Rating
 2 tbsp extra virgin olive oil
 400 g brussel sprouts, washed, ends chopped off and then quartered
 3 cloves garlic, finely chopped
 140 g cream cheese
 200 g cream
 2 slices bacon, diced
 ¼ cup tasty cheese, grated
 ¼ cup parmasen cheese, grated
1

Preheat oven to 200° and line a tray with baking paper.

2

Combine brussel sprouts, garlic and oil and spread out on the tray. Bake for 20-25 mins or until sprouts begin to blacken. You want them to blacken and become crispy as this is where the flavour is.

3

While the sprouts are roasting, add cream cheese and cream to thermomix bowl and cook for 3mins/ 80°/sp3. Alternatively, combine in a small saucepan over a medium heat.

4

Once sprouts are ready, spoon into a small baking dish. Cover with cream sauce, top with diced bacon and cheese.

5

Bake in the oven for 20 mins or until cheese is melted and golden.

6

Remove from oven and enjoy while warm.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 244
% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Sodium 219.8mg10%
Net Carbohydrate 4.7g2%
Sugars 2.7g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.