Baked Green Vegetables Recipe -
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
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  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.

May 01, 2015

I'm giving this 5 stars because my kids asked me to make it again. They gobbled it down and wanted more. The kids and I don't really like Broccoli, Asparagus, Spinach, or Brussel Sprouts. But, we wanted to be healthy so we made this. We did use all FRESH, no frozen vegetables. We used extra cheese and breadcrumbs. We cooked it as long as the recipe said - it could have been ok cooked less but again, no complaints. I'm just saying if you want to be healthy and eat those green veggies and you are tired of the same old salad, this is the way to go.


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  • 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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