Instructions: Cut the fresh brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the brussels sprouts and cook, covered, about 10 to 12 minutes or until the brussels sprouts are crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. (Or cook the frozen brussels sprouts according to the package directions, but without adding any salt. Drain, reserving 1/4 cup of the cooking liquid. Cut large brussels sprouts in half.) Set aside.

Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil.

Stir in cream cheese and cook and stir until it melts. Add the brussels sprouts and tomatoes. Gently toss until coated. Cook just until heated through.

This recipe yields 4 servings.

Comments: You might not think of dill in conjunction with brussels sprouts, but it complements the flavor of these little cabbages quite well. Light cream cheese used in the sauce gives it a rich, creamy texture without contributing too much fat.

Chefs note: Youll find fresh brussels sprouts in the supermarket almost all year-round, but theyre most plentiful between October and April. Look for small, compact, bright green heads. If cooking them whole, cut a small X in the root end so theyll cook more evenly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.