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.
Photo by Gary M.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Ingredients

  • Nonstick cooking spray

  • 1

    medium onion, quartered and thinly sliced

  • 3

    cloves garlic, minced

  • 3

    tablespoons butter

  • 2

    pounds Brussels sprouts, trimmed and halved, or green beans, trimmed

  • 1

    teaspoon snipped fresh thyme or 1/4 tsp. dried thyme, crushed

  • 3/4

    cup reduced-sodium chicken broth

  • 3/4

    cup whipping cream

  • 1/4

    teaspoon ground nutmeg

  • 1/2

    cup finely shredded Parmesan cheese or Pecorino Romano cheese

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground black pepper

Directions

1. Preheat oven to 350F. 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 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. 3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings.

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