Brussels Sprouts with Sherry-Asiago Cream Sauce

EatingWell


What's This?
Serving size 4
Total Time

Ingredients

1 lb Brussels sprouts, trimmed and halved1 Tbsp extra virgin olive oil2 Tbsp minced shallot1 Tbsp all-purpose flour⅔ cup low-fat milk2 Tbsp sherry⅓ cup finely shredded Asiago cheese⅛ tsp salt freshly ground pepper to taste

Directions

1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.

2. Meanwhile, heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from the heat; stir in cheese, salt and pepper. Spoon the sauce over the sprouts.

Tip: Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 146 5%
  • Calories from fat 72 15%
  • Total Fat 8gm 4%
  • Saturated Fat 3gm 3%
  • Monounsaturated Fat 3gm 9%
  • Sodium 212mg
  • Total Carbohydrates 14gm 12%
  • Fiber 3gm
  • Protein 7gm
  • Cholesterol 11mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Vegetable, Cheese, American, Easy, Fall, Entertaining

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