Baked Green Vegetables Recipe - Allrecipes.com
Baked Green Vegetables Recipe
  • READY IN 50 mins

Baked Green Vegetables

Recipe by  

"Brussels sprouts, broccoli, asparagus, and spinach are baked with crumbs and cheese and served hot."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
  2. Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
  3. Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
  4. Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2009

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 :)

 
Most Helpful Critical Review
Jan 16, 2009

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.

 
Mar 10, 2009

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!

 
Jul 31, 2009

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.

 
Jan 21, 2009

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.

 
Sep 02, 2010

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.

 
Mar 14, 2014

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.

 
Jun 20, 2015

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!

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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