Categories: Vegetable

Ingredients

• Nonstick cooking spray
• 1 medium onion, quartered and thinly sliced
• 3 cloves garlic, minced
• 3 T. butter
• 2 lbs Brussel sprouts, trimmed and halved, or green beans, trimmed
• 1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
• 3/4 cup reduced chicken broth
• 3/4 cup whipping cream
• 1/4 tsp. ground nutmeg
• 1/2 cup finely shredded Parmesan cheese
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

1. Prehat oven to 350 degrees. Lightly coat a 1 1/2 oval gratin baking dish with nonstick spray.

2. In a 12-inch skillet coook onion an garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussel sprouts and thyme. Cook 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, sstirring occasionalyy, for 3-4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. sprinkle with remaining cheese.

3. Bake, uncovered, 20-25 minutes or until Brussel sprouts are tender. Makes 8-10 servings.

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