Brussels Sprouts With Sherry-asiago Cream Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout, trimmed and halved
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced shallots
• 1 tablespoon all-purpose flour
• 2/3 cup low-fat milk
• 2 tablespoons sherry wine
• 1/3 cup finely shredded asiago cheese
• 1/8 teaspoon salt
• fresh ground pepper

Recipe

• 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.
• 3 add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.
• 4 sprinkle in flour; stir until combined.
• 5 whisk in milk and sherry; bring to a simmer, whisking constantly.
• 6 reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.
• 7 remove from the heat; stir in cheese, salt and pepper.
• 8 spoon the sauce over the sprouts.