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🍽️ Mini Brussels Sprout Casseroles

354 kcal · 30 min · 4 servings

Ingredients

• 800 g Brussels sprouts
• Salt
• 0.5 organic lemon
• 1 garlic clove
• 1 shallot
• 20 g Parmesan (1 piece)
• 2 sprigs thyme
• 200 g cream cheese
• 2 eggs
• 30 g pine nuts (2 tbsp)
• Cayenne pepper
• Nutmeg

Instructions

1. 1. Thoroughly wash the Brussels sprouts under running water.
2. 2. Remove the outer, wilted leaves and cut the sprouts in half lengthwise.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the Brussels sprout halves in the water for five minutes (this is called blanching, i.e., short cooking in boiling water).
5. 5. Remove the sprouts from the water and rinse them immediately with cold water to stop the cooking process.
6. 6. Let the water drain off well.
7. 7. Fill the drained sprouts evenly into four small baking ramekins.
8. 8. Rinse half of the lemon under hot water.
9. 9. Dry the lemon with a kitchen towel.
10. 10. Peel the lemon skin into fine strips (zest).
11. 11. Squeeze the juice from the half lemon.
12. 12. Peel the garlic clove and the shallot.
13. 13. Finely chop the garlic and shallot.
14. 14. Grate the Parmesan cheese finely.
15. 15. Wash the thyme sprigs and shake them dry.
16. 16. Finely chop the thyme leaves.
17. 17. Place the cream cheese in a large bowl.
18. 18. Add the eggs, grated Parmesan, chopped shallot, chopped garlic, lemon juice, lemon zest, pine nuts, and chopped thyme to the cream cheese mixture.
19. 19. Stir all ingredients until smooth and creamy.
20. 20. Season the mixture with salt, cayenne pepper, and freshly grated nutmeg.
21. 21. Pour the cheese mixture evenly over the Brussels sprouts in the baking ramekins.
22. 22. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
23. 23. Bake the casseroles in the oven for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 354
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 10 g