The Best Brussels Sprouts Ever |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you non brussels sprouts fans give this a try. Ingredients:
1 medium onion, quartered and thinly sliced |
3 garlic cloves |
3 tablespoons butter |
2 lbs brussels sprouts, trimmed and halved |
1 teaspoon fresh thyme |
3/4 cup reduced-sodium chicken broth |
3/4 cup whipping cream |
1/4 teaspoon ground nutmeg |
1/2 cup parmesan cheese, cheese-finely shredded |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Lightly coat a 1 1/2 quart oval baking dish.
3. In a 12 skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
4. Stir in brussels sprouts and thyme.
5. Cook for 4 minutes or until onions begin to brown.
6. Add broth, bring to a boil.
7. Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
8. Add whipping cream and nutmeg.
9. Cook for 4 minutes or until mixture begins to thicken.
10. Transfer to a prepared baking dish.
11. Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
12. Bake uncovered for 20-25 minutes or until brussels sprouts are tender.
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