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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat a 1 1/2-quart oval baking dish with nonstick cooking spray.
In a 12-inch skillet, cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth, bring to a boil. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half the cheese, salt and pepper. Sprinkle with remaining cheese.
Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender.