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Special Brussels Sprouts

 Special Brussels Sprouts
I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana
4-6 ServingsPrep/Total Time: 15 min.


  • 1/4 cup sliced almonds
  • 1 tablespoon butter
  • 1 package (16 ounces) frozen brussels sprouts
  • 1 chicken bouillon cube
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 tablespoons milk
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme


  • In a small skillet, saute almonds in butter until lightly browned;
  • set aside. In a saucepan, cook brussels sprouts according to package
  • directions, adding the bouillon cube to the water.
  • Meanwhile, in another saucepan, combine the soup, milk, pimientos,
  • pepper and thyme. Cook until heated through. Drain sprouts; top with
  • the cream sauce and stir gently. Sprinkle with almonds. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 124 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 602 mg sodium, 11 g carbohydrate, 4 g fiber, 5 g protein.