1. Preheat oven to 350F. In large skillet add Brussels spouts and water; heat to boiling over medium high heat. Reduce heat to medium; cover and simmer 5-7 minutes or until tender, stirring occasionally. Drain Brussels sprouts in colander; rinse with cold water to stop the cooking process.
2. In same skillet over medium heat, melt butter. Add flour and cook 1 minute, stirring constantly with whisk. Slowly stir in milk; heat to boiling, stirring frequently. Stir in 1 cup cheese, parsley, thyme, salt and pepper.
3. Spread Brussels sprouts evenly in 11x7 inch or 2 quart glass or ceramic baking dish. Pour sauce over sprouts; sprinkle with remaining cheese. Bake 12-13 minutes or until top is golden brown and sauce bubbles around side of dish.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 85 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 28.9mg||9 %|
|Sodium 258.8mg||9 %|
|Potassium 349.2mg||9 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 5.8g|
|Protein 8.8g||13 %|
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Calories per serving: 149
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