Recipe by eileen
"Brussels sprouts, broccoli, asparagus, and spinach are baked with crumbs and cheese and served hot."
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1 (10 ounce) package
frozen Brussels sprouts
1 (10 ounce) package
frozen broccoli florets
fresh asparagus, trimmed and cut into 2 inch pieces
chopped fresh spinach
ground black pepper
dry bread crumbs
shredded Cheddar cheese
I used recipe as a guide because I had a ton of fresh spinach and asparagus to cook, and leftover fresh ground and seasoned bread crumbs. I did not use the brussels sprouts or broccoli, but would if I plan ahead in the future. I thought it was okay, something different, but my roommates loved it and kept picking at it before I could even put it away. I give it 4 stars because I did not follow it exactly and because of the compliments and snacking by my friends :)
Alot of flavors going on here with the various vegetables. The asparagus flavor is lost with the stronger flavors of the Brussels Sprouts and Broccoli. No reason to use frozen vegetables in this. Use fresh.
This is great! I added a few almond slivers and some parmesean cheese into the recipe and it was yummy. I'm new to cooking, so easy and delicious, I will definitely try this one again!
I think the amount of bread crumbs was a little too much and probably should have been added at the end as they ended up being a bit soggy when it was all done. Also the cooking time was a little too long as the veggies ended up being a bit too mushy. I think if it cooked a little less, with a little bit more spice [of some kind], it would have been a bit more flavorful.
Excellent! I used fresh vegetables as per the other suggestion and was very pleased with the results. Next time I'll cut the brussel sprouts in half after cooking them (my microwave has a vegetable cycle that makes this a snap) to distribute them better.
Basic good idea, but too much cooking time. Also the brussel sprouts overpowered the other veggies. I will not make this again without serious modifications.
I did not use Brussels sprouts, and I used frozen asparagus. It turned out very good. Next time I will add a little salt and maybe some dried ground chipotle peppers for added flavor.
My daughter and I LOVED this dish! We even enjoyed the warmed up leftovers. I used all fresh vegetables and lessened the amount of Brussels sprouts after reading some of the other reviews. I steamed the broccoli and Brussels sprouts until just turning tender as directed but roasted the asparagus with 3 pieces of bacon on a baking sheet for 25 minutes rather than steaming them. I then tossed all the vegetables together with the bacon, crumbled, and a little bit of the bacon drippings. I sprinkled the bread crumbs on top (not as much as was called for) and at the end sprinkled the top with a little grated cheddar rather than mixing the cheese in. I am excited about making this dish for a large family gathering next week as I know it will be a hit. This is absolutely the best way to eat your green veggies!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Green Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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