Creamy Bussels Sprouts
For a green bean side dish, substitute 2 pounds of green beans for the brussels sprouts, and reduce baking time to 15-18 minutes.
Prep: 15 minutes
cook: 12 minutes
bake: 20-25 minutes (or less for green beans)
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 ½ teaspoon dried thyme, crushed
¾ reduced sodium chicken broth
¾ cup whipping cream
¼ teaspoon ground nutmeg
½ cup finely shredded Parmesan cheese
¼ teaspoon salt
1/8 teaspoon ground black pepper
1.Preheat oven to 350 O. 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, 20-25 minutes or until Brussels sprouts are tender. Makes 8-10 servings.