Creamy Brussels Sprouts with Bacon and Cheese

Creamy Brussels Sprouts with Bacon and Cheese
Yield:
about 4-1/2 qt. or 36 servings, rounded 1/2 cup (91g) each

Ingredients

Ingredients Weights Measures
Brussels sprouts, cut in half 4 lb. [2 kg] 3-1/2 qt. [3.5 L]
canola oil 2 oz. [60 g] 1/4 cup [50 mL]
dry white wine 1 lb. [450 g] 2 cups [500 mL]
bacon, cooked, crumbled 4 oz. [115 g] 1-1/3 cups [325 mL]
Kraft Rancher's Choice Dressing 12 oz. [340 g] 1-1/3 cups [325 mL]
red peppers, small dice 4 oz. [115 g] 1 cup [250 mL]
crumbled feta cheese 4 oz. [115 g] 1 cup [250 mL]
cracked black pepper - [4 g] 1/4 tsp. [1 mL]
Brussels sprouts, cut in half 1 lb. [450 g] 3-1/2 cups [875 mL]
canola oil - [15 g] 1 Tbsp. [15 mL]
dry white wine 4 oz. [115 g] 1/2 cup [125 mL]
bacon, cooked, crumbled 1 oz. [30 g] 1/3 cup [75 mL]
Kraft Rancher's Choice Dressing 3 oz. [85 g] 1/3 cup [75 mL]
red peppers, small dice 1 oz. [30 g] 1/4 cup [50 mL]
crumbled feta cheese 1 oz. [30 g] 1/4 cup [50 mL]
cracked black pepper - [1 g] pinch [0.5 mL]

Directions

Saute Brussels sprouts in hot oil in ovenproof skillet on medium-high heat 3 min. or until sprouts are seared and lightly browned.

Deglaze skillet with wine; place in 350ºF-convection oven. Bake 10 min. Stir in bacon. Bake an additional 5 min. (If mixture appears dry, add 1-1/3 cups [325 mL] water [or 1/3 cup (75 mL) water for trial recipe] with the bacon.)

Transfer sprouts to large bowl. Add remaining ingredients; toss to coat.

Kraft Kitchens Tips

Substitute
Substitute blue cheese or queso blanco for the feta cheese.

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