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Sprouts with Sour Cream

 Sprouts with Sour Cream
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
12 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

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Sprouts with Sour Cream (continued)

Nutritional Facts: 10 g carbohydrate, 3 g fiber, 4 g protein.