Creamy Brussels Sprouts

  • Currently 4/5
A rich-tasting, creamy side dish that starts out on top of the stove, but finishes baking in the oven....
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp butter
2 lbs Brussels sprouts, trimmed and halved
1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed
3/4 cup reduced sodium chicken broth
3/4 cup whipping cream
1/4 tsp ground nutmeg
1/2 cup finely shredded Parmesan cheese
1/4 tsp salt
1/8 tsp ground black pepper
1. Preheat oven to 350 degrees.  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 onion begins to brown.  Add broth.  Bring to boiling.  Cook, stirring occassionally, for 3-4 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, 20-25 minutes or until Brussels sprouts are tender. 

Serves:  8 - 10
Meal   DinnerDish   Side Dish
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   High-Fiber

Carolyn Beck

Member since Jun 2008

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