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Creamy Brussels Sprouts

Makes: 8 servings
Prep 15 mins Cook 12 mins Bake 350°F 20 mins
Creamy Brussels Sprouts
Ingredients
  •  Nonstick cooking spray
  • 1  medium onion, quartered and thinly sliced
  • 3  cloves garlic, minced
  • 3  tablespoons  butter
  • 2  pounds  Brussels sprouts, trimmed and halved, or green beans, trimmed
  • 1  teaspoon  snipped fresh thyme or 1/4 tsp. dried thyme, crushed
  • 3/4  cup  reduced-sodium chicken broth
  • 3/4  cup  whipping cream
  • 1/4  teaspoon  ground nutmeg
  • 1/2  cup  finely shredded Parmesan cheese or Pecorino Romano cheese
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
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.

Nutrition Facts (Creamy Brussels Sprouts)
  • Servings Per Recipe 8,
  • cal. (kcal) 193,
  • Fat, total (g) 14,
  • chol. (mg) 46,
  • sat. fat (g) 9,
  • carb. (g) 13,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 1312,
  • vit. C (mg) 96,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 279,
  • Potassium (mg) 484,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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