Tender Brussels sprouts in a creamy sauce is a holiday-worthy side dish that’s easy enough for a weeknight.

Devon O'Brien
EatingWell Magazine, December 2020

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add Brussels sprouts, cover and cook until very tender, about 15 minutes.

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  • Meanwhile, thinly slice one of the shallots and toss with 1 tablespoon flour. Heat oil in a medium saucepan over medium-high heat. Add the sliced shallot and cook, stirring occasionally until crispy, about 5 minutes. Transfer to a plate.

  • Mince the remaining shallot. Add butter to the pan and cook until melted. Add the minced shallot and cook until softened, about 1 minute. Whisk in the remaining 1 tablespoon flour, then milk, salt and pepper. Cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and whisk in Parmesan. Stir the Brussels sprouts into the sauce. Serve topped with the crispy shallots.

Nutrition Facts

193 calories; fat 9g; cholesterol 16mg; sodium 298mg; carbohydrates 22g; dietary fiber 5g; protein 9g; sugars 6g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 1402IU; vitamin b6 0mg.
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