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
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Ingredients

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Directions

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  • Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.

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  • 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.

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  • Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings.

Nutrition Facts

193 calories; 14 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 46 mg cholesterol; 279 mg sodium. 484 mg potassium; 13 g carbohydrates; 5 g fiber; 3 g sugar; 7 g protein; 1312 IU vitamin a; 96 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Reviews (2)

23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/29/2013
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.
Rating: Unrated
03/25/2013
I also used fat-free evaporated milk instead of whip cream and it worked well! I will definitely make this again.