Brussels Sprouts with Cheese Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 23%
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.9g
  • Carbohydrate: 14.4g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 203mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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