Brussels Sprouts with Sherry-Asiago Cream Sauce
- cal. (kcal) 146
- Makes: 6 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 14
Brussels sprouts, trimmed and halved
extra-virgin olive oil
finely shredded Asiago cheese
Freshly ground pepper, to taste
- Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
- 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 InformationServings Per Recipe: 6
PER SERVING: 146 cal., 8 g total fat (3 g sat. fat), 11 mg chol., 212 mg sodium, 14 g carb. (3 g fiber), 7 g pro.