Cheesy Sprout Bake
This one’s for the sprout lovers (and the haters!). We’ve combined sprouts, leeks and juicy cranberries to make a seriously cheesy Xmas side dish. And it’s totally slimming friendly!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We know that boiled, boring sprouts aren’t everyone’s first choice when it comes to a festive feast, but we think even the sprout haters will love this one! It’s a seriously cheesy, slimming friendly bake – the perfect accompaniment to your Christmas dinner (and even roast dinners all year round!).
The melty cheese topping is so deliciously gooey – you won’t believe it’s low on calories! We’ve used reduced fat cheddar and low fat cream cheese to keep things light. To add some festive flavour, we’ve thrown some sweet, juicy cranberries in too.
Bake it in the oven until the top is golden and bubbly. Why not add a salty crunch with a sprinkling of crispy sliced bacon to finish? Delish!
What diets is this Cheesy Sprout Bake suitable for?
This Cheesy Sprout Bake recipe is suitable for gluten free diets.
It can be made vegetarian as long as you swap out the following ingredients for vegetarian versions;
- Parmesan cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Cheesy Sprout Bake?
To make sure your Cheesy Sprout Bake is suitable for vegetarian diets, you can swap out the Parmesan for a vegetarian hard cheese alternative.
You don’t need any special equipment to make this recipe, but we’d recommend baking the ingredients in a sturdy oven dish.
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Preheat the oven to 200 ºC. Add the sprouts to a pan of boiling water, set on a medium heat and cook for 4 minutes. Drain well.
Spray a small frying pan with low calorie cooking spray, set on a low heat, add the leeks and garlic and cook for 4 minutes.
Add the cream cheese, milk, ricotta, Cheddar, Parmesan and mustard to a mixing bowl and season with salt and pepper. Mix together until smooth and combined.
Place the leeks, sprouts and cranberries in an ovenproof dish and pour over the cheese sauce.
Sprinkle over the remaining Cheddar cheese and pop into the preheated oven for 15 minutes until the top is golden and bubbly.
What could I serve with this Cheesy Sprout Bake?
Serve your Cheesy Sprout Bake up with these tasty recipes for a filling, festive spread!
How do you know when Cheesy Sprout Bake is cooked?
You should cook this Cheesy Sprout Bake until the cheesy topping is golden and bubbly. This will take around 15 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Cheesy Sprout Bake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cheesy Sprout Bake in the fridge for approximately 3 days or so.
Can I freeze Cheesy Sprout Bake?
We do not recommend freezing this recipe.
How do I reheat Cheesy Sprout Bake?
To reheat the bake from chilled, place your leftovers in a foil-covered oven proof dish. Reheat in the oven at 180°C until piping hot.
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Cheesy Sprout Bake
We’ve combined sprouts, leeks and juicy cranberries to make a seriously cheesy Christmas side dish. And it’s totally slimming friendly!
- KCals 181
- Carbs 8.4G
- Pre-heat the oven to 200 ºC. Add the sprouts to a pan of boiling water, set on a medium heat and cook for 4 minutes. Drain well.
- Spray a small frying pan with low calorie cooking spray, set on a low heat, add the leeks and garlic and cook for 4 minutes.
- Add the cream cheese, milk, ricotta, Cheddar, Parmesan and mustard to a mixing bowl and season with salt and pepper. Mix together until smooth and combined.
- Place the leeks, sprouts and cranberries in an ovenproof dish and pour over the cheese sauce.
- Sprinkle over the remaining Cheddar cheese and pop into the preheated oven for 15 minutes until the top is golden and bubbly.
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