Home > Recipes > Secret Brussels Sprouts

Secret Brussels Sprouts Recipe

My husband and I have always loved brussels sprouts, but our kids wouldn't touch them until I made this recipe. Tomato juice and cheese give this vegetable a place on the family table.—Diane Hixon, Niceville, Florida

This recipe is:

Quick

[X]

Rate Secret Brussels Sprouts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Secret Brussels Sprouts Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 small onion, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup tomato juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (10 ounces each) frozen brussels sprouts or 1-1/4 pounds fresh brussels sprouts, cooked and drained
1/4 cup shredded cheddar cheese

Directions

In a skillet, saute onion in butter until tender. Remove onion and set aside. Blend flour into the drippings. Add tomato juice; cook and stir over low heat until thickened and smooth. Stir in the sugar, salt, pepper and onion. Arrange the Brussels sprouts into a greased 1-qt. baking dish; top with the tomato sauce. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 93 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 415 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Secret Brussels Sprouts in Taste of Home August/September 1995, p14

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Cheese Recipes Side Dish Recipes Taste of Home Magazine Recipes Taste of Home Magazine Side Dish Recipes Vegetable Side Dishes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Secret Brussels Sprouts

Secret Brussels Sprouts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Mar. 24, 2013 by suffolkpj

A lovely recipe. I used grated parmesean cheese instead of cheddar. It takes a bit longer to make using fresh sprouts but tastes much better than frozen! I will make this again