Secret Brussels Sprouts Recipe

5 1 2
Publisher Photo

Secret Brussels Sprouts Recipe

Read Reviews
5 1 2
Publisher Photo
My husband and I have always loved brussels sprouts, but our kids wouldn't touch them until I made this recipe. Tomato juice and cheese give this vegetable a place on the family table.—Diane Hixon, Niceville, Florida
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small onion, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup tomato juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) frozen brussels sprouts or 1-1/4 pounds fresh brussels sprouts, cooked and drained
  • 1/4 cup shredded cheddar cheese

Directions

In a skillet, saute onion in butter until tender. Remove onion and set aside. Blend flour into the drippings. Add tomato juice; cook and stir over low heat until thickened and smooth. Stir in the sugar, salt, pepper and onion. Arrange the Brussels sprouts into a greased 1-qt. baking dish; top with the tomato sauce. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes. Yield: 6 servings.
Originally published as Secret Brussels Sprouts in Taste of Home August/September 1995, p14

Nutritional Facts

1 each: 93 calories, 5g fat (3g saturated fat), 15mg cholesterol, 415mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein.

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  • 1 small onion, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup tomato juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) frozen brussels sprouts or 1-1/4 pounds fresh brussels sprouts, cooked and drained
  • 1/4 cup shredded cheddar cheese
  1. In a skillet, saute onion in butter until tender. Remove onion and set aside. Blend flour into the drippings. Add tomato juice; cook and stir over low heat until thickened and smooth. Stir in the sugar, salt, pepper and onion. Arrange the Brussels sprouts into a greased 1-qt. baking dish; top with the tomato sauce. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes. Yield: 6 servings.
Originally published as Secret Brussels Sprouts in Taste of Home August/September 1995, p14

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MY REVIEW
suffolkpj User ID: 3847662 2953
Reviewed Mar. 24, 2013

"A lovely recipe. I used grated parmesean cheese instead of cheddar. It takes a bit longer to make using fresh sprouts but tastes much better than frozen! I will make this again"

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