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Zesty Winter Vegetables

 Zesty Winter Vegetables
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
9 ServingsPrep: 30 min. Cook: 10 min.


  • 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


  • 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.