Brussels Sprouts w Asiago Sherry Sauce

INGREDIENTS
1   pound Brussels sprouts, trimmed, halved
2   tablespoon olive oil
2   tablespoon Balsamic vinegar
1   teaspoon dried thyme
2   tablespoons butter
2   tablespoons all-purpose flour
1   cup low fat (2%) milk
1   cup shredded Asiago cheese (2 ounces)
1   teaspoon dry sherry wine

METHOD

Steam the Brussels sprouts for 6 to 8 minutes until just tender; place into a large bowl. In a small bowl, whisk together the olive oil, balsamic vinegar and thyme and pour over the sprouts. Stir until all the sprouts are covered and set aside.

In a medium skillet over medium heat, melt the butter. Whisk in the flour slowly, forming a paste. Gradually whisk in the milk making sure it is thoroughly absorbed into the paste in a smooth sauce. Gradually, add the cheese to the sauce, whisking it in slowly. Add the sherry and whisk it in also.

Place the sprouts into a serving bowl and drizzle with the cheese sauce. Serve immediately.

Inspired by a recipe in Eating Well magazine.