Rating: 4 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Brussels sprouts in a creamy cucumber sauce. Delicious!

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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

  • 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.

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

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

Nutrition Facts

172 calories; protein 4.3g; carbohydrates 11.5g; fat 12.9g; cholesterol 35.4mg; sodium 126.5mg. Full Nutrition
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