Creamy Brussels Sprouts

The secret to delectable Brussels sprouts is to avoid overcooking them. Pull this side dish from the oven as soon as the vegetables are tender.

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4.5 by 24 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 12 mins
  • Bake: 20 mins 350°F

Creamy Brussels Sprouts

Directions

  1. Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.
  2. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese.
  3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings.
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Nutrition Facts (Creamy Brussels Sprouts)

  • Per serving:
  • 193 kcal cal.,
  • 14 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 46 mg chol.,
  • 279 mg sodium,
  • 13 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

24 Ratings
1356 Days Ago
This is so good. I made it a few years ago when Brussels sprouts were available in my local stores. When I found some really fresh Brussels sprouts locally the weekend before Thanksgiving, I remembered this recipe. I followed the recipe since it was a special day - next time I might try using canned evaporated milk instead of the whipping cream. It was a very popular dish at Thanksgiving.
1606 Days Ago
I also used fat-free evaporated milk instead of whip cream and it worked well! I will definitely make this again.

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