Brussels Sprouts With Sherry-Asiago Cream Sauce

1. 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. 2

   Meanwhile, heat oil in a small saucepan over medium heat.

3. 3

   Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.

4. 4

   Sprinkle in flour; stir until combined.

5. 5

   Whisk in milk and sherry; bring to a simmer, whisking constantly.

6. 6

   Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.

7. 7

   Remove from the heat; stir in cheese, salt and pepper.

8. 8

   Spoon the sauce over the sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.