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Special Brussels Sprouts Recipe

Special Brussels Sprouts Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4-6 servings


  • 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


  • 1. 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.
  • 2. 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

3/4 cup: 124 calories, 7g fat (2g saturated fat), 10mg cholesterol, 602mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 5g protein .

Reviews for Special Brussels Sprouts

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Reviewed Nov. 20, 2014

"Made these for Thanksgiving potluck. Ppl kept asking me for the recipe. I substituted cream of chicken with cream of mushroom. Delish! !!"

Reviewed Apr. 22, 2012

"Love this recipe. Made it many times & always well certainly enjopyed it. Many requests for the recipe."

Reviewed Oct. 11, 2010

"I made this recipe for our Thanksgiving dinner tonight, and my husband loved it. It's really easy, and I will make it again for Christmas."

Trilby Yost
Reviewed Aug. 7, 2010

"This is the only way my DH will eat Brussels sprouts. I will eat 'em any way on any day, but I will agree that the sauce disguises some of the bitterness of sprouts that people complain about."

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