Creamy Brussels Sprouts-Gourmet Meals for Less

Creamy Brussels Sprouts-adapted from Better Homes and Gardens

Serves 8




3 cloves garlic, minced

1 medium yellow onion, quartered and thinly sliced

3 Tbs. butter

2 lbs. Brussels sprouts, washed, ends trimmed and halved

1 tsp chopped fresh thyme or ¼ tsp. dried thyme, crushed

¾ cup reduced-sodium canned or homemade chicken broth

3/4 cup whipping cream
¼ tsp. ground nutmeg

½ cup finely shredded fresh (not canned) Parmesan cheese

¼ tsp. salt

1/8 tsp. freshly ground black pepper




Preheat oven to 350°.  Lightly coat a 1 ½ quart oval gratin baking dish or baking dish with nonstick cooking spray.  In a large skillet cook onion and garlic in butter over medium heat until softened being a careful not to burn garlic, approximately 3 minutes.  Stir in Brussels sprouts and thyme.  Cook for 4 minutes or until onions begin to brown.  Sprouts will still be firm.  Add broth.  Bring to low boil.  Cook , stirring occasionally for 3-4 minutes or until broth is nearly evaporated. 

Add whipping cream and nutmeg.  Cook for four 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.  Bake uncovered, for 20-25 minutes or until sprouts are tender.