Brussels Sprouts with Sherry-Asiago Cream Sauce

Brussels Sprouts with Sherry-Asiago Cream Sauce

Can a rich cream sauce be healthy? Yes, when it's made with a little full-flavored cheese like Asiago, low-fat milk and sherry. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

From EatingWell: October/November 2006
Yield: 4 servings, about 3/4 cup each
Active Time: 20 minutes
Total Time: 20 minutes


  1. 1 pound Brussels sprouts, trimmed and halved
  2. 1 tablespoon extra-virgin olive oil
  3. 2 tablespoons minced shallot
  4. 1 tablespoon all-purpose flour
  5. 2/3 cup low-fat milk
  6. 2 tablespoons sherry
  7. 1/3 cup finely shredded Asiago cheese
  8. 1/8 teaspoon salt
  9. Freshly ground pepper, to taste


  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. 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.

Tips & Notes


Nutrition Per Serving: 146 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 14 g carbohydrates; 7 g protein; 3 g fiber; 212 mg sodium; 417 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (25% dv), Folate (19% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 1/2 fat