Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon minced shallot
- 1 tablespoon all-purpose flour
- 2/3 cup low-fat milk
- 2 tablespoon sherry
- 1/3 cup finely shredded Asiago cheese
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 146
- Carbohydrates: 14g
- Fat: 8g
- Protein: 7g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 11mg
- Potassium: 417mg
- Sodium: 212mg
- Exchanges: 1 1/2 vegetable, 1 1/2 fat
- Carbohydrate Servings: 1