Ingredients
1 package (16 ounces) frozen brussels sprouts1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 cup half-and-half cream2/3 cup white wine or chicken broth1 jar (16 ounces) whole onions, drained2 tablespoons chopped almonds1 tablespoon minced fresh parsley1 tablespoon sliced almonds
Preparation
Place brussels sprouts and a small amount of water in a microwave-safe dish. Cover and microwave on high for 2 minutes. Stir; microwave 1-2 minutes longer or until partially cooked. Let stand 5 minutes; drain and set aside.
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Combine cream and wine. Gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, chopped almonds, parsley and reserved brussels sprouts.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with sliced almonds. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and brussels sprouts are tender.
