Brussels Sprouts with Cheese Sauce

Oxmoor House
2 servings.


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18 small fresh brussels sprouts (about 3/4 pound)
3/4 cup water
1 1/2 teaspoons reduced-calorie margarine
2 teaspoons all-purpose flour
1/4 cup skim milk
1 (3/4-ounce) slice low-fat process Swiss cheese, cut into strips
Dash of dry mustard


Wash brussels sprouts thoroughly, and remove discolored leaves. Using a sharp knife, cut off stem ends, and cut a shallow X in bottom of each sprout. Bring water to a boil in a medium saucepan; add brussels sprouts. Cover, reduce heat, and simmer 12 minutes or until brussels sprouts are tender. Drain and keep warm.

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and mustard, stirring until cheese melts. Spoon sauce over warm brussels sprouts.

Created date

August 2009

Nutritional Information

Calories 102
Caloriesfromfat 23 %
Fat 2.6 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.9 g
Carbohydrate 14.4 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 203 mg
Calcium 0.0 mg