- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons minced shallot
- 1 tablespoon all-purpose flour
- 2/3 cup low-fat milk
- 2 tablespoons sherry
- 1/3 cup finely shredded Asiago cheese
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
- Meanwhile, heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from the heat; stir in cheese, salt and pepper. Spoon the sauce over the sprouts.