This yummy dish is addictive...I promise!
Creamy Brussel Sprouts
Non Stick cooking spray
1 med onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp. Butter
2 lbs. Brussel Sprouts, trimmed and halved
1 tsp snipped fresh thyme or ¼ tsp dried thyme,crushed
¾ cup reduced sodium chicken broth
¾ cup whipping cream
¼ tsp ground nutmeg
½ cup shredded Parmesan cheese or pecorino romano cheese
¼ tsp salt
1/8 tsp ground pepper
Preheat oven to 350. Lightly coat a 1 ½ qt 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 min. or until softened.
Stir in brussel sprouts and thyme.
Cook for 4 min. or until onions begin to brown.
Add broth and bring to a boil. Cook, stirring occasionally for 3 to 4 min. or until broth is nearly evaporated.
Add whipping cream and nutmeg and cook for 4 min. or until mixture begins to thicken.
Transfer to baking dish and stir in half of the cheese and all of the salt and pepper.
Sprinkle with remaining cheese and bake uncovered for 20 to 25 min. or until the brussel sprouts are tender….Makes 8 to 10 servings
I got this from my mom who got it from a friend who got it from the Nov. 2006 Better Homes and Gardens magazine.
I left the nutmeg out because I am not crazy about the flavor…..enjoy
I also cut the thyme in half.