Zesty Winter Vegetables Recipe

4 2 2
Zesty Winter Vegetables Recipe
Zesty Winter Vegetables Recipe photo by Taste of Home
Publisher Photo

Zesty Winter Vegetables Recipe

Read Reviews
4 2 2
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

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

Nutritional Facts

3/4 cup: 206 calories, 11g fat (7g saturated fat), 37mg cholesterol, 89mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 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
  1. In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
  2. 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.
  3. 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.
Originally published as Zesty Winter Vegetables in Taste of Home December/January 2011, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZesty Winter Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
chinadoll2008 User ID: 1574460 113848
Reviewed Dec. 4, 2013

"It was very good but next time, I would cut down on the onions. Maybe to 1 lb. or less. Maybe add a little touch of salt & pepper to taste. But we loved the flavor of the horseradish! It was a very good dish and went well with the beef tenderloin I had also made from this website!"

MY REVIEW
KatieOLong User ID: 4892091 176834
Reviewed Nov. 26, 2010

"We had this for Thanksgiving, it was terrific, loved the zip of the horseradish!"

Loading Image