1 lb Brussel sprouts
2 tablespoon butter
3/4 cup heavy cream
1 pinch nutmeg
Salt and freshly ground pepper to taste
Drop the Brussels sprouts in boiling salted water and boil for 6 to 8 minutes. Drain the Brussels sprouts thoroughly.
Smear the butter in the bottom of a casserole large enough to hold the Brussels sprouts in a single layer.
Pour the cream over them, season with nutmeg, salt, and pepper, and bake covered in a preheated 350F (180C) oven for 20 minutes.
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