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Sprouts with Sour Cream Recipe

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I never really cared for brussels sprouts, but this wonderful recipe I received from a friend changed my mind. The slightly sweet sauce turns the tender veggies into a special change-of-pace side dish. —Mary Devlin Etobicoke, Ontario

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Sprouts with Sour Cream Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

5 15 20

Ingredients

2 pounds fresh brussels sprouts, halved
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 cup milk
1 cup (8 ounces) sour cream
Minced fresh parsley

Directions

Add 1 in. of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat through.
Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 103 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 152 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Sprouts with Sour Cream in Taste of Home February/March 2001, p33

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