1/2 med. onion, sliced
2 tbsp. melted butter
2 tbsp. whole wheat flour
1 c. tomato juice
1 tbsp. honey
Salt and pepper to taste
1 lb. fresh sprouts or 2 (10 oz.) pkgs. frozen, cooked
1/4 c. shredded cheddar cheese

Saute onion in butter; remove onion, reserve drippings. Add flour to drippings, blending well. Gradually add tomato juice; cook over low heat, stirring constantly until smooth and thickened. Stir in honey, salt, pepper, and onion.

Place Brussels sprouts in a 1 1/2-quart casserole; pour tomato sauce over top. Sprinkle with cheese. Bake at 350 degrees for 15 minutes.