Brussels sprouts in a creamy cucumber sauce. Delicious!

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

172 calories; 12.9 g total fat; 35 mg cholesterol; 127 mg sodium. 11.5 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2008
This was awesome! I made changes like many of us are prone to do. I used a 28oz bag of frozen brussel sprouts. I sliced my cucumber thinner and added garlic and oregano to the saute. I thickened the roux with cornstarch as I was out of flour. Then I added a decent amount of hot sauce (Texas Pete). I covered everything with foil when I baked it so the sprouts were nice and soggy. Only 4 of 7 guests would try it (the others being fearful of brussel sprouts) and they loved it. I was going to send the leftovers home but there was nothing to send. I will never make brussel sprouts any other way again. Read More
(11)

Most helpful critical review

Rating: 3 stars
11/24/2008
I was looking for a new and different way to do sprouts... This was ok but probably not one we will be doing again. Read More
(4)
19 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/27/2008
This was awesome! I made changes like many of us are prone to do. I used a 28oz bag of frozen brussel sprouts. I sliced my cucumber thinner and added garlic and oregano to the saute. I thickened the roux with cornstarch as I was out of flour. Then I added a decent amount of hot sauce (Texas Pete). I covered everything with foil when I baked it so the sprouts were nice and soggy. Only 4 of 7 guests would try it (the others being fearful of brussel sprouts) and they loved it. I was going to send the leftovers home but there was nothing to send. I will never make brussel sprouts any other way again. Read More
(11)
Rating: 5 stars
07/27/2008
This was awesome! I made changes like many of us are prone to do. I used a 28oz bag of frozen brussel sprouts. I sliced my cucumber thinner and added garlic and oregano to the saute. I thickened the roux with cornstarch as I was out of flour. Then I added a decent amount of hot sauce (Texas Pete). I covered everything with foil when I baked it so the sprouts were nice and soggy. Only 4 of 7 guests would try it (the others being fearful of brussel sprouts) and they loved it. I was going to send the leftovers home but there was nothing to send. I will never make brussel sprouts any other way again. Read More
(11)
Rating: 5 stars
09/01/2011
mmmmmmmmmmmmmm.. very delicious. the only things i did differently was cut the cucumber in smaller pieces than as directed but thats a personal preference and i didnt have any chicken bouillon so i used two packets of the chicken flavoring from ramen noodles packets. lol. oh and i also put some chicken in there cuz i had extra from another recipe i was making and someone wrote on here it lacked a little flavor so i tried it cuz chicken never hurt anything.. i think it wouldve been perfectly good without the chicken. very flavorful and good. i dont have the problem of some other reviewers of brussels sprouts. i Read More
(7)
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Rating: 4 stars
03/22/2010
Yummy dish. I like very spicy food so to liven up the sauce I added cayenne pepper and cumin powder it adds a nice flavor. I didn't have enough Brussels Sprouts so I added zucchini and it was just fine. This was my first time making a roux if I make this again I'll let the roux brown a little bit longer. I feel there was still a bit of a "flour" after taste. Read More
(6)
Rating: 5 stars
02/07/2006
Excellent! I'll admit I was hesitant to try it because I thought it would taste like salad dressing but it was so worth it. Creamy and mildly flavoured sauce and the cucumbers are delicious. Thanks for a great recipe! Read More
(5)
Rating: 4 stars
04/18/2007
I searched this recipe thinking I had brussel sprouts in the fridge and was dissapointed when I got home and discovered that I was mistaken. So I made it with broccoli instead. Very tasty but I'm going to buy some sprouts for the next go.:) Read More
(5)
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Rating: 3 stars
08/11/2008
The sauce in this recipe was REALLY good and my mom and husband loved the brussels sprouts. Not me I tried them but I don't think anything can make me like them and I'm NOT that picky an eater. We all thought the cooked cucumber was a little strange though. But we did like the sauce a lot! Read More
(4)
Rating: 5 stars
06/04/2006
this dish is delicious! i added green onions and replaced chix boullion with vegitable boullion for vegitarian dish. i served this with cous cous and pinenuts. Read More
(4)
Rating: 3 stars
11/23/2008
I was looking for a new and different way to do sprouts... This was ok but probably not one we will be doing again. Read More
(4)
Rating: 5 stars
02/29/2012
Surprisingly this was excellent! Since there are only two of us I cut the recipe in half and the only change was to add some cayenne and garlic. Somehow I ended up with too much gravy but made sure just enough was used to coat the vegetables instead of drown them. Very very tasty and we'll have this again. Thanks for the recipe!! Read More
(3)