These Hungarian-style baked Brussels sprouts transform a humble vegetable into a comforting, savory side dish. The sprouts are first boiled until tender, then coated in a luscious sauce made from rendered bacon fat, caramelized onions, and tangy sour cream. Baked until the top is golden and bubbling, they offer a perfect balance of earthy greens and rich, savory flavors. Ideal for holiday tables or hearty weeknight dinners, this recipe brings a rustic, home-cooked warmth to any meal. The combination of texturescreamy sauce, crisp-tender sprouts, and crunchy breadcrumb toppingmakes it a crowd-pleaser that pairs beautifully with roasted meats or simple bread.
Hungarian Baked Brussels Sprouts
Description
These Hungarian-style baked Brussels sprouts transform a humble vegetable into a comforting, savory side dish. The sprouts are first boiled until tender, then coated in a luscious sauce made from rendered bacon fat, caramelized onions, and tangy sour cream. Baked until the top is golden and bubbling, they offer a perfect balance of earthy greens and rich, savory flavors. Ideal for holiday tables or hearty weeknight dinners, this recipe brings a rustic, home-cooked warmth to any meal. The combination of texturescreamy sauce, crisp-tender sprouts, and crunchy breadcrumb toppingmakes it a crowd-pleaser that pairs beautifully with roasted meats or simple bread.Ingredients
Directions
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Preheat the oven to 325F (165C).
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Wash and trim the Brussels sprouts, removing any damaged outer leaves.
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Bring a large pot of salted water to a boil. Add the sprouts and boil uncovered for 10 minutes until tender.
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Drain the sprouts and rinse them immediately with cold water to stop the cooking process. Set aside.
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In a 3-quart saucepan, fry the diced bacon over medium heat until the fat is rendered and the bacon is crisp.
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Add the finely chopped onion to the bacon fat and saut until the onion is translucent and soft.
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Pour in the warm water and use a spoon to scrape up any browned bits stuck to the bottom of the pan.
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Season the mixture with pepper and 1/4 teaspoon of salt. Simmer for 1 minute, then remove the pan from heat.
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Allow the sauce to cool slightly until it is warm to the touch but not hot.
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Stir in the sour cream and blend thoroughly until the sauce is smooth and creamy.
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Add the drained Brussels sprouts to the sauce and toss gently to coat every sprout evenly.
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Transfer the mixture to a greased 3-quart ovenproof casserole dish.
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Sprinkle the bread crumbs evenly over the top and dot with pieces of butter.
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Bake in the preheated oven for 20 minutes, or until the top is golden brown and the sauce is bubbly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 154.8kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 90.0mg4%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 14.4g58%
- Sugars 7.9g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
