Zutaten für Creamy Parmesan Brussels Sprouts
- 1.5 pounds Brussels sprouts, trimmed and halved
- Onion
- 2 tablespoons butter
- Garlic Cloves
- Fresh Thyme
- Chicken Broth
- Heavy Cream
- Ground Nutmeg
- Parmesan Cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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Zubereitung von Creamy Parmesan Brussels Sprouts
- Preheat oven to 350°F (175°C).
- Lightly coat a 9x13 inch baking dish with non-stick spray.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until onions are softened, about 5 minutes.
- Add 1.5 pounds Brussels sprouts, trimmed and halved, and 1 teaspoon fresh thyme leaves.
- Cook for 5-7 minutes, stirring occasionally, until onions begin to brown slightly.
- Pour in 1/2 cup chicken broth and bring to a boil.
- Reduce heat and simmer for 7-8 minutes, stirring occasionally, until most of the broth has evaporated.
- Stir in 1/2 cup heavy cream and 1/4 teaspoon freshly grated nutmeg.
- Simmer for 3-4 minutes, or until the sauce slightly thickens.
- Transfer the Brussels sprout mixture to the prepared baking dish.
- Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
- Bake, uncovered, for 20-25 minutes, or until the Brussels sprouts are tender and the cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
45g
Carbs
3g
