Brussels Sprouts with Sherry-Asiago Cream Sauce

Preparation

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 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.
3. 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

Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

Recipe Nutrition:

Per serving: 150 calories; 8 g fat (3 g saturated fat, 3 g mono unsaturated fat); 11 mg cholesterol; 15 g carbohydrates; 7 g protein; 3 g fiber; 301 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 Servings

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

Contributed by: EatingWell.com