Parmesan Brussel Sprouts

Traditional Thanksgiving side dishes are usually loaded with salt and gluten. This dish is what I plan on making for my side this year, cutting all the gluten and most of the salt out. It is an alternative to the green bean casserole, but you can certainly make your green beans in this manner.

Ingredients:

• 16-24 oz frozen brussel sprouts, defrosted, or fresh
• 1/2 onion, chopped
• 1/2 c white wine
• 1/2 stick butter/promise
• 1/2 c heavy cream (or plain fat free creamer)
• 1/2 c bread crumbs (gluten free, or pulse 2 gluten free toast)
• 1/2 c shredded parmesan
• 1 tbsp corn starch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp canola oil

Directions:
Preheat oven to 350 degrees
Melt 1 tbsp butter and oil in saute pan. (oil prevents butter from burning)
Add brussel sprouts and cook on medium heat for 5 minutes
Remove brussel sprouts to oven safe casserole dish an set aside
Add onions to saute pan an brown (you may need to add a little more oil)
Remove onions to casserole, covering the brussel sprouts
Add wine to saute pan, use a wooden spoon to get all the goodies stuck to the bottom
Add remaining butter to melt.
Add seasonings and cornstarch
Saute until cornstarch has cooked through and mixture starts to thicken
Add cream, stir until mixture thickens again
Pour mixture over onions and brussel sprouts
Combine parmesan and breadcrumbs in a bowl, use to top the brussel sprouts and onions
Bake for 45 minutes covered, removing cover the last 15 minutes to brown the top

Makes 6 servings