Brussel sprouts are one vegetable that many people avoid, usually as a result of an encounter with bitter, strong flavored ones that had hung out in a vegetable bin far too long. Frozen ones rarely exhibit that unpleasant flavor because they are frozen soon after picking, and are a much safer bet than a grocery store produce section. For the novelty factor, kids often love them because of their resemblance to miniature cabbages. This meal is simple, and my kids loved it when they were young.
Brussels sprouts and potatoes with cheese
- 1 lb. (16 oz.) frozen brussels sprouts
- 4 medium potatoes, cut into 1″ cubes
- 3 tbsp. butter or margarine
- 1/2 c. milk
- 1 c. cheese, cubed (Velveeta is fine to use)
- 1 lb. sausage such as Conecuh, cut into 1″ chunks (optional)
- 1/4 tsp. salt
- 1/4 tsp. pepper
Place potatoes and butter in large microwavable dish. Cook until potatoes are tender, stirring every 4 minutes or so. (Microwaves vary, but just cycle it through every 4 minutes, stirring and checking to see if the potatoes are tender.) When potatoes are tender but not soft, add frozen brussels sprouts. Repeat with stirring every four minutes until the sprouts are tender. Add sausage, milk, salt, pepper and cheese. Heat approximately four minutes, and stir to combine melting cheese with mixture. If cheese hasn’t melted entirely, repeat for about 2 minutes and stir again.
Serve with fresh biscuits or some hot rolls, and your entire family will be thrilled.
Gulf Coast Foods 