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Zesty Winter Vegetables Recipe

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This quintessential English side dish adds a little zip to the meal. Its creamy horseradish sauce is sure to keep “bah humbugs” at bay. —Lisa Leaper-Shuck, Worthington, Ohio

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Zesty Winter Vegetables Recipe

Prep: 30 min. Cook: 10 min.

Yield: 9 Servings

30 10 40

Ingredients

1-1/4 pounds pearl onions
1-1/2 pounds fresh brussels sprouts
2 teaspoons all-purpose flour
1/8 teaspoon ground allspice
3/4 cup heavy whipping cream
3 tablespoons prepared horseradish
3 tablespoons butter
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
Meanwhile, cut brussels sprouts in half. In a large skillet, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, allspice, cream and horseradish.
In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture and thyme. Cook and stir until cream mixture is thickened and vegetables are tender. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 206 calories, 11 g fat (7 g saturated fat), 37 mg cholesterol, 89 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Zesty Winter Vegetables in Taste of Home December/January 2011, p29

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