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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Creamy Brussels Sprouts
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.
Nutrition Facts (Creamy Brussels Sprouts)
- Per serving:
- 193 kcal ,
- 14 g fat
- (9 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 46 mg chol. ,
- 279 mg sodium ,
- 13 g carb. ,
- 5 g fiber ,
- 3 g sugar ,
- 7 g pro.
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Reviews (2)
Ellen Hall
1760 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.
Anonymous
2009 Days Ago
I also used fat-free evaporated milk instead of whip cream and it worked well! I will definitely make this again.