Recipes and Cooking Creamy Brussels Sprouts 4.6 (23) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2006 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 12 mins Bake Time: 20 mins Total Time: 47 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 medium onion, quartered and thinly sliced 3 cloves garlic, minced 3 tablespoon butter 2 pound Brussels sprouts, trimmed and halved, or green beans, trimmed 1 teaspoon snipped fresh thyme or 1/4 tsp. dried thyme, crushed ¾ cup reduced-sodium chicken broth ¾ cup whipping cream ¼ teaspoon ground nutmeg ½ cup finely shredded Parmesan cheese or Pecorino Romano cheese ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray. 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. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings. Rate it Print Nutrition Facts (per serving) 193 Calories 14g Fat 13g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 193 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 45% Cholesterol 46mg 15% Sodium 279mg 12% Total Carbohydrate 13g 5% Total Sugars 3g Protein 7g Vitamin C 96.2mg 481% Calcium 131.3mg 10% Iron 1.6mg 9% Potassium 484mg 10% Folate, total 72.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.