Mustard boosts the flavor of the sprouts in this side dish. I recommend plating it alongside pork or chicken.
—LEAH-ANNE SCHNAPP GROVE CITY, OH
START TO FINISH: 25 MIN. • MAKES: 5 SERVINGS
1 1/2 pounds fresh Brussels sprouts
1/3 cup chopped shallots
1 tablespoon butter
1/3 cup half-and-half cream
4 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1. Cut an “X” in the core of each Brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add Brussels sprouts; cover and cook for 8-12 minutes or until tender.
2. Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
PER SERVING 121 cal., 5 g fat (3 g sat. fat), 16 mg chol., 316 mg sodium, 16 g carb., 5 g fiber, 6 g pro. Diabetic Exchanges: 2 vegetable, 1 fat.