Creamy Brussels Sprouts
Non-stick cooking spray
1 medium onion, quartered and thinly sliced
3 garlic cloves, minced
3 tablespoons butter
2 pounds brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
3/4 cup reduced sodium chicken broth
1/4 cup whipping cream
1/2 teaspoon ground nutmeg
1/2 cup finely shredded Parmesan cheese
salt and pepper
Preheat oven to 350F. Lightly coat a 1 1/2 quart oval gratin baking dish with non-stock cooking spray.
In a 12 inch skillet, cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in sprouts and thyme. Cook for 4 minutes or until onions begin to brown.
Add broth, and bring to a boil. 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 the baking dish. Stir in half the cheese and season with salt and pepper. Sprinkle top with rest of cheese.
Bake, uncovered for 20-25 minutes or until brussels sprouts are tender.
Makes 8-10 servings