Sprouts with Sour Cream Recipe

2.5 2 3
Sprouts with Sour Cream Recipe
Sprouts with Sour Cream Recipe photo by Taste of Home
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Sprouts with Sour Cream Recipe

Read Reviews
2.5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 pounds fresh brussels sprouts, halved
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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

Directions

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.
Originally published as Sprouts with Sour Cream in Taste of Home February/March 2001, p33

Nutritional Facts

1 cup: 103 calories, 6g fat (4g saturated fat), 19mg cholesterol, 152mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 4g protein.

  • 2 pounds fresh brussels sprouts, halved
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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
  1. 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.
  2. 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.
  3. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Yield: 12 servings.
Originally published as Sprouts with Sour Cream in Taste of Home February/March 2001, p33

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Reviews forSprouts with Sour Cream

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wendylepard User ID: 4942671 51101
Reviewed May. 20, 2013

"I thought these were awesome!! LOVED the sauce! I could have eaten the whole bowl myself! YUMMY!!"

MY REVIEW
katlaydee3 User ID: 3741999 34848
Reviewed Sep. 20, 2010

"I did not like these at all. The Lemony Brussels Sprouts (TOH) are much better."

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