Cheesy Brussels Sprouts with Sherry Asiago Sauce
Asiago sherry sauce was sensational! It was cheesy and creamy. The dish was so quick and easy to make, only took about 15 minutes, and it came out delicious.
Yield
8 servingsPrep
6 minCook
12 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brussels sprouts
trimmed and halved |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ⅔ | cup |
milk, low-fat
|
|
| 2 | tablespoons |
sherry
|
|
| ⅓ | cup |
asiago cheese
finely shredded |
*
|
| ⅛ | teaspoon |
salt
|
|
|
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brussels sprouts
trimmed and halved |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
minced |
|
| 15 | ml |
all-purpose flour
|
|
| 158 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
sherry
|
|
| 79 | ml |
asiago cheese
finely shredded |
*
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Arrange Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 9 minutes.
Meanwhile, heat oil in a small saucepan over medium heat.
Stir in shallot and cook, stirring once or twice until just starting to brown, about 1½ minutes.
Sprinkle in flour evenly, stir until combined.
Add milk and sherry, bring to a simmer, whisking constantly.
Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, 2 to 4 minutes.
Remove from the heat, stir in cheese, salt and pepper.
Spoon the sauce over the sprouts.
Serve warm.
