Creamy Cucumber Brussels Sprouts recipe

All Recipes Best Recipe Side Dish Vegetables Brussels Sprouts

Ingredients

¾ pound Brussels sprouts, trimmed
½ cup butter
2 medium cucumbers, cut into 1/2 inch chunks
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon
⅛ teaspoon pepper

Nutrition Info

172.4 calories
carbohydrate: 11.5 g
cholesterol: 35.4 mg
fat: 12.9 g
fiber: 2 g
protein: 4.3 g
saturatedFat: 8.1 g
servingSize: -
sodium: 126.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.

  3. Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.

  4. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.

  5. Cover, and bake 20 minutes in the preheated oven.

Recipe Yield

8 servings

Recipe Note

Brussels sprouts in a creamy cucumber sauce. Delicious!

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