Ingredients15 m servings
- Cook the brussels sprouts according to package directions. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low. Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
ReviewsRead all reviews 5
Not too bad for brussels sprouts. This dish must be eaten while hot. Once it cools the flavor is not as good.
I despise Brussels sprouts and was able to eat them using this recipe, which says a lot. Hubby likes Brussels sprouts and he RAVED about how good these were. He liked the sauce so much that he ...
Was looking for a recipe to use my Brussels sprouts for Thanksgiving. I have one that I had been making for the last several years that people love. I came across this one and just made it to ...
This was really, really good. I'm not a huge fan of brussels sprouts, but I try to eat them regularly because they're so nutritious. The sauce is perfect - not overwhelming, and relatively low ...