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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband and I have always loved brussels sprouts, but our kids wouldn't touch them until I made this recipe. Tomato juice and cheese give this vegetable a place on the family table.Diane Hixon, Niceville, Florida Ingredients:
1 small onion, sliced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup tomato juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 packages (10 ounces each) frozen brussels sprouts or 1-1/4 pounds fresh brussels sprouts, cooked and drained |
1/4 cup shredded cheddar cheese |
Directions:
1. In a skillet, saute onion in butter until tender. Remove onion and set aside. Blend flour into the drippings. Add tomato juice; cook and stir over low heat until thickened and smooth. Stir in the sugar, salt, pepper and onion. Arrange the Brussels sprouts into a greased 1-qt. baking dish; top with the tomato sauce. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes. Yield: 6 servings.
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