Brussels Sprouts with Sherry-Asiago Cream Sauce

2 Reviews
From: EatingWell Magazine October/November 2006

Can a rich cream sauce be healthy? Yes, when it's made with a little full-flavored cheese like Asiago, low-fat milk and sherry. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

Ingredients 4 servings

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  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat milk
  • 2 tablespoons sherry
  • 1/3 cup finely shredded Asiago cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

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

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 149 calories; 8 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 7 g protein; 78 mcg folate; 10 mg cholesterol; 5 g sugars; 0 g added sugars; 1231 IU vitamin A; 77 mg vitamin C; 164 mg calcium; 2 mg iron; 297 mg sodium; 479 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1 1/2 fat

Reviews 2

November 16, 2014
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By: EatingWell User
Creamy, Tasty and Delicious I wanted a different way to eat warm brussels sprouts other than roasting them. This is one of the best ones I have tried yet. It is ready in about 20 minutes, ten if you don't include prepping the veggies. Pros: This was so good!
September 21, 2009
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By: EatingWell User
I'm not usually a brussels sprouts fan but this was tasty. Anonymous, Portland, OR