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Real Solutions for Real Parents by Autumn Rose Reo

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Brussels Sprouts, Broccoli and Cauliflower Casserole

Yum

October 21, 2014 By Autumn Rose Reo 20 Comments

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I’m thrilled to be partnering with Market Street to highlight features, deals and more each month especially this recipe for Brussels Sprouts, Broccoli and Cauliflower Casserole! #MarketStreetTX

When I was growing up, Sunday dinner was always a special occasion with a big meal like roast, ham or meatloaf with all the fixings. Now as an adult, I try to still make sure Sundays are spent with the family.  And when possible, I try to make the dishes that also mean a lot to me with a few twists of my own.  One of those is this Brussels Sprouts, Broccoli and Cauliflower Casserole. 

Brussels Spout, Broccoli and Cauliflower Casserole

Most people fall into two categories: those who love brussel sprouts and those who hate them. I actually fell into the later group until a few months ago when I fell in love. After a trip to Slowbone BBQ in Dallas, I bit into their sell-out side, Cauliflower-Brussel Sprout Gratin, and couldn’t get enough. But I thought I could make it even better by adding broccoli and more cheese (there’s never such thing as too much cheese) to create my idea of the perfect side dish. So for special days like Thanksgiving or a Sunday dinner, this dish is the consummate side dish that you’ll trade your last dinner role or dessert to have just one more creamy bite.


Butter

It would be fitting that I would get all the ingredients together and forget the most important ingredient, the heavy cream! But no worries, where there is a will, there is a way and a substitute!

HeavyCreamAlternative

This dish it a combination of creamy cheese, the ultimate trio of veggies and little crunch that will keep you coming back for more…and more.

Casserole

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Brussels Sprout, Broccoli & Cauliflower Casserole


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Description

Inspired by a great recipe at Slow Bone BBQ in Dallas, I added a little something extra with broccoli and white cheddar.


Scale

Ingredients

  • 2 1/2 cups heavy whipping cream (or heavy cream alternative)
  • 1/3 cup chopped shallots
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons olive oil
  • 1 cup panko bread crumbs
  • 1 1/2 tablespoons chopped fresh Italian parsley
  • 1 1/2 pounds Brussels sprouts, trimmed and quartered
  • 1 medium head of broccoli, trimmed and cut into small (1-inch) florets
  • 1 1 medium head of cauliflower, trimmed and cut into small (1-inch) florets
  • 1 1/2 cups grated parmesan cheese (divided use)
  • 1 cup white cheddar, cut into small (1-inch) cubes
  • Salt, pepper and white pepper to taste

Instructions

  1. Preheat oven to 375 F.
  2. Combine cream, shallots and sage in large saucepan. Bring to a boil. Reduce heat; simmer about 10 minutes. Remove from heat and set aside to cool slightly.
  3. Heat oil in large nonstick skillet over medium heat. Brown bread crumbs (about 2 minutes) then transfer to a bowl to cool. Stir in parsley.
  4. Arrange equal mix of of vegetables in the buttered baking dish (13×9 or larger). Then add 1 cup of cubed white cheddar.
  5. Arrange remaining vegetables over the first layer. Sprinkle with parmesan cheese.
  6. Pour cream mixture evenly over the vegetables.
  7. Cover the pan with foil and bake for 50 to 60 minutes or until vegetables are tender.
  8. Remove foil from casserole; sprinkle evenly with toasted bread crumbs.
  9. Bake uncovered 15 minutes or until bread crumbs are browned.

Did you make this recipe?

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Another item you want to make sure you have on the list is the right cookware. There’s just something about pulling whatever you’re making out of the oven and placing it on the table to share with the family as they share conversation over dinner and making memories.  I remember what my grandma’s stuffed peppers smelled liked, taste like and looked like when she lifted the lid off the casserole dish. For this dish, I used both the white 7.9 inch Round Casserole with a lid and the 15.3 inch Rectangular Roaster.

LodgeStoneWear

Family dinners also mean a lot to Market Street, which is why they offer for a limited time a chance to create your own family dinner memories with your own set of great bakeware and cookware from Lodge.  Founded in 1896 by Joseph Lodge, and still owned and managed by the descendants of the Lodge Family, Lodge Manufacturing is one of America’s oldest cookware companies. Right now until January at Market Street you can earn one e-sticker for every qualifying $10 they spend towards your own collection of Lodge Ware. By tracking your e-stickers on your receipt, when you have collected the required number of e-stickers, you can select your desired cookware or bakeware! Just give your Rewards account number to the cashier at checkout to redeem your FREE item.

What a great gift idea as well for the holidays or use the dish to take to a family dinner with every intention to leave it as a thank you gift!

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Not a member of the Market Street Rewards Program? Sign up now to begin collecting your e-stickers online or on your own free Market Street app.

Make an entire meal anytime of the year with these recipe ideas from top bloggers using Lodge Wear available for free from Market Street! 

Celebrate Supper #MarketStreetDFW #Ad

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Filed Under: Christmas Food, Featured Holiday Posts, Food, Holidays, Sponsored, Thanksgiving

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Autumn Rose Reo

About Autumn Rose Reo

Texas blogger, TV contributor, PR pro, and mother of two (including a son with a Congenital Heart Defect) , Autumn Rose Reo is always on the search for REAL SOLUTIONS for REAL PARENTS that REALLY WORK. From parenthood, things to do, reviews, style, recipes and more, she’s always cookin’ up something fun, resourceful and good to know! She’s frequently featured on TV sharing her solutions and in her spare time, she’s helping others promote their business with her own PR shop, The Reo Agency See what she’s burning, party she is planning, or what challenge she is taking on today.

Comments

  1. AvatarRobin (Masshole Mommy) says

    October 21, 2014 at 2:04 pm

    That does sound mighty tasty! That would go over big in my house.

    Reply
  2. AvatarJenna Wood says

    October 21, 2014 at 2:27 pm

    I love that tip for heavy cream! We have a similar stoneware set and it holds up amazingly well, while saving us time cooking. And yes, we’re Market Street Rewards members too!

    Reply
  3. AvatarMaria says

    October 21, 2014 at 2:42 pm

    This sounds amazing! I am a huge fan of roasted root vegetables, and will definitely be giving this recipe a try!

    Reply
  4. AvatarAmber Edwards says

    October 21, 2014 at 3:09 pm

    I think I might be able to get my kids to actually eat brussel sprouts with this one! What a fun casserole! Yum!

    Reply
  5. Avatar[email protected] says

    October 21, 2014 at 4:12 pm

    I love casserals. I like the sound of the sweet potateo one the best.

    Reply
  6. AvatarStefany says

    October 21, 2014 at 4:39 pm

    My husband would absolutely LOVE this. I am going to make it for him this weekend. Thank you!

    Reply
  7. AvatarDawn says

    October 21, 2014 at 5:10 pm

    This cookware looks really nice. The casseroles look amazing!

    Reply
  8. AvatarJennifer says

    October 21, 2014 at 5:28 pm

    This is a casserole I can totally get behind. It sounds amazing!

    Reply
  9. AvatarTammi @ My Organized Chaos says

    October 21, 2014 at 5:45 pm

    This sounds amazing, I’d like this for sure. Bookmarking to make this weekend!

    Reply
  10. AvatarLisa Bristol says

    October 21, 2014 at 6:14 pm

    I am not a fan of brussel sprouts. This recipe looks so good i want to give then a try.

    Reply
  11. AvatarJennifer Sikora says

    October 21, 2014 at 7:02 pm

    I have a Lodge cast iron dutch oven and I LOVE it!! Your casserole looks amazing.

    Reply
  12. AvatarStacey - Craft Blogger says

    October 21, 2014 at 7:21 pm

    Thanks for sharing such an awesome recipe. I LOVE brussels sprouts. They’re like tiny little tasty cabbages.

    Reply
  13. AvatarShauna says

    October 21, 2014 at 8:11 pm

    Wow, that stoneware is just awesome… I have always dreamed of owning stoneware like that. Just might have to be on my holiday wish list

    Reply
  14. AvatarJen Temcio @dapperhouse says

    October 21, 2014 at 8:17 pm

    I am going to sign up for the app! I would love to have such sturdy, good looking stoneware! I cant wait to try your recipe too. I might make it for Thanksgiving.

    Reply
  15. AvatarMama to 5 BLessings says

    October 21, 2014 at 9:25 pm

    This recipe sounds really good, i have never had brussel sprouts before, it all sounds great together.

    Reply
  16. AvatarChristine Cavazos says

    October 22, 2014 at 9:08 am

    I love casseroles like this. I’m always looking for fun side dishes for Thanksgiving to break up the dull same old same olds.

    Reply
  17. AvatarKrista says

    October 22, 2014 at 10:00 am

    Ok so this might sound weird but those are three of my most favorite veggies! I am totally going to try this! Thank you for the brilliant idea to combine my 3 top favs!

    Reply
  18. AvatarKristin Wheeler (@MamaLuvsBooks) says

    October 22, 2014 at 11:54 pm

    I love nice, warm, hearty casseroles in the fall. These look delicious! YUM!

    Reply
  19. AvatarKatelyn says

    October 23, 2014 at 9:41 am

    I must try this! Looks so warm and savory. Thanks for sharing! I made these Loaded Brussels Sprouts the other day for a side dish, with bacon, craisins, walnuts, onions, and Gorgonzola. One of my favorites! http://ambrosiaandnectar.com/loaded-brussels-sprouts/

    Reply
  20. AvatarMariam auto says

    March 8, 2017 at 6:32 am

    And adorable

    Reply

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