Sheilas Tolerable Brussels Sprouts Recipes

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SHEILA'S (SAUCY) BRUSSELS SPROUTS



Sheila's (saucy) Brussels Sprouts image

This is the other recipe for brussels sprouts from the Bridge series of cookbooks that is so delicious. I think I prefer this one over Sheila's (tolerable) Brussels Sprouts, but they are both really tasty. Cook and prep. times are approximate.

Provided by mabers

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 cups Brussels sprouts
1/4 cup butter
1/4 cup finely chopped onion
1 pinch sugar
1 tablespoon red wine
2 tablespoons chopped parsley
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • Wash and trim brussels sprouts.
  • Cook (uncovered) until tender.
  • Meanwhile, melt butter and saute onions until soft, but not brown.
  • Add remaining ingredients and blend well.
  • Pour over cooked sprouts.

SHEILA'S (TOLERABLE) BRUSSELS SPROUTS



Sheila's (tolerable) Brussels Sprouts image

I have 2 great recipes for brussels sprouts, both from the fabulous "Bridge" series of cookbooks. This is one of them. I have to take one or the other every (Canadian) Thanksgiving, when we go to my son's for dinner. Even people who don't like sprouts, like these....I hope you try them. Cooking and prep. times are approximate.

Provided by mabers

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups fresh Brussels sprouts
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup milk
1 cup sour cream
1 tablespoon parsley

Steps:

  • Wash and trim brussels sprouts.
  • Cook (uncovered) until tender.
  • Saute onion in butter until soft, but not brown.
  • Stir in flour, salt, sugar and mustard.
  • Add milk and cook slowly until thickened.
  • Blend in sour cream.
  • Add sprouts and heat through.
  • Sprinkle with parsley.

Nutrition Facts : Calories 174.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 29.9, Sodium 267.7, Carbohydrate 12.6, Fiber 2.5, Sugar 4.2, Protein 4.2

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