Dinner Tonight: Welsh Rarebit With Brussels Sprouts

Name: Dinner Tonight: Welsh Rarebit With Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound brussels sprouts, discolored outer leaves peeled off, ends trimmed, sliced in half; 2 tablespoons canola oil; salt and pepper; 3 cups aged Cheddar, grated; 1 tablespoon butter; 1 cup beer; 1 large egg, lightly beaten; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon dry mustard; 1/8 teaspoon cayenne pepper; 8 slices wheat or rye bread, toasted

Servings: persons

2 pound brussels sprouts, discolored outer leaves peeled off, ends trimmed, sliced in half
2 tablespoons canola oil
salt and pepper
3 cups aged Cheddar, grated
1 tablespoon butter
1 cup beer
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 slices wheat or rye bread, toasted

1
For the Brussels sprouts: Adjust oven racks to lower middle and upper middle positions and preheat oven to 400u00b0F. Pour canola oil into large iron skillet set over medium heat. When oil starts to shimmer add sprouts cut side down. Cook until sprouts begin to brown on the bottom, about 10 minutes. Toss sprouts with a wooden spoon and transfer skillet to oven. Cook until tender and bright green, about eight minutes, stirring after four minutes. Turn off oven and set sprouts aside.
2
For the Welsh rarebit: Fill a medium-sized saucepan with water. Bring to boil over high heat. Place large metal bowl on top for a double boiler. Add butter. When it melts, pour in beer. When beer is warm, whisk in cheese, adding about a quarter cup at a time.
3
When all the cheese has melted, slowly add beaten egg, whisking constantly. Add Worcestershire sauce, salt, paprika, mustard, and red pepper flakes. Continue to whisk, and cook until the sauce starts to thicken, about one minute.
4
Place two slices of bread on each plate, and spoon over enough cheese sauce to cover. Serve with Brussels' sprouts on the side.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pound brussels sprouts, discolored outer leaves peeled off, ends trimmed, sliced in half, 2 tablespoons canola oil, salt and pepper, 3 cups aged Cheddar, grated, and more.

Yes, Dinner Tonight: Welsh Rarebit With Brussels Sprouts Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Welsh Rarebit With Brussels Sprouts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions