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See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article


Makes 10-12 servings


• 1 (16-ounce) package frozen* Brussels sprouts, slightly thawed and cut in half lengthwise
• Cooking spray
• 4 large eggs, lightly beaten
• 1½ cups half-and-half or whole milk
• 1/4 teaspoon freshly grated lemon zest
• Juice of 1 lemon
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of nutmeg
• 8 oz (2 cups) Cabot Extra-Sharp Cheddar cheese, shredded


1. Preheat oven to 375°F. Lightly coat large baking dish with cooking spray.

2. Arrange sprouts cut-side-down in dish. Combine remaining ingredients and pour over sprouts, distributing cheese evenly.

3. Bake uncovered for 30 minutes or until lightly browned.

*Note: Fresh Brussels sprouts or broccoli florets may also be used. Trim sprouts or florets and lightly steam prior to assembling dish.

Tips:  Up to 1 day in advance, place Brussels sprouts in a baking dish coated with cooking spray; cover and refrigerate. Combine remaining ingredients (except lemon juice and cheese). Store mixture separately from Brussels sprouts in refrigerator overnight. Just before baking, add lemon juice and cheese to liquid ingredients; pour over Brussels sprouts and cook per instructions above. Serve warm.

Nutrition Analysis
Calories 131 , Total Fat 9g , Saturated Fat 5g , Sodium 289mg , Carbohydrates 4g , Dietary Fiber <1g , Protein 9g , Calcium 190mg 


Recipe courtesy of Cabot Creamery Cooperative



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