Brussel Sprout Bake


4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 14.4 g
  • Cholesterol: 10.7 mg
  • Sodium: 678.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Brussel Sprout Bake calories by ingredient



Number of Servings: 2

Ingredients

    2 cups fresh or frozen Brussels sprouts, thawed and halved
    1/2 cup water
    1/4 cup light mayonnaise
    1 tablespoon finely chopped onion
    1/8 teaspoon salt
    Dash pepper
    1/4 cup soft bread crumbs
    1 1/2 teaspoons olive oil
    Minced fresh parsley

Directions

In a small saucepan, combine the first two ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts; toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and olive oil; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.


Number of Servings: 2

Recipe submitted by SparkPeople user KTOGNETTI.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    1 of 1 people found this review helpful
    This was awesome even though I did overcook it a little bit. I shorted the mayo a little and added garlic powder and mustard - SOOOOO yummy. Very fast and easy to make. For best results (in my opinion) under cook the sprouts before baking. - 4/23/09


  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    This was really good! A couple suggestions: I would saute the onions before adding them to the mix, they weren't quite cooked enough for my taste. Also, I think it might need more time baking. My bread crumbs didn't get as browned as I would have liked. I added a bit of garlic. yum! - 12/2/08


  • no profile photo

    Very Good
    We grew our own brussel sprouts last year and had a lot left in our freezer. This recipe is a keeper for us. - 2/17/13


  • no profile photo

    Very Good
    Very good; I hadn't eaten brussel sprouts in a long time and I'm glad to have found a new way to enjoy them. Just wish my husband liked them too!!! - 11/19/10


  • no profile photo

    Very Good
    This was a nice change of pace from the same old sprout. I added more garlic and omitted the olive oil drizzle. I think I could have used less mayo, it was plenty creamy. Thanks! - 1/1/09