Rating: 4.5 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Source: Better Homes and Gardens


Recipe Summary

12 mins
20 mins
47 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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

193 calories; fat 14g; cholesterol 46mg; saturated fat 9g; carbohydrates 13g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 3g; protein 7g; vitamin a 1311.9IU; vitamin c 96.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 72.6mcg; vitamin b12 0.1mcg; sodium 279mg; potassium 484mg; calcium 131.3mg; iron 1.6mg.