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Special Brussels Sprouts

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.
  • Makes
    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


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

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  • Xahra
    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! !!

  • Didi10
    Apr 22, 2012

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

  • carollm
    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
    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.