Saucy Brussels Sprouts
- SERVES
- 6
- COOK TIME
- 10 Min
This recipe for Saucy Brussels Sprouts will change everything you ever thought about this misunderstood vegetable! Our tasty sauce makes them one of the best veggie go-alongs ever!
What You'll Need
- 1 (16-ounce) package frozen Brussels sprouts (see Note)
- 1/4 cup (1/2 stick) butter
- 1 (7/8-ounce) package bearnaise sauce mix
- 1 cup milk
- 1 teaspoon yellow mustard
What to Do
-
Cook the Brussels sprouts according to package directions; drain.
-
Meanwhile, in a medium skillet, melt butter over medium heat. Add béarnaise sauce mix; mix well. Add milk and mustard, and bring to a boil. Cook 1 minute, or until thickened, stirring constantly.
- Add Brussels sprouts and stir until well coated and heated through. Serve immediately.
Note
If using fresh Brussels sprouts, trim the stems and peel off the tough outer leaves, if necessary, then carefully make an "X" with a knife in the bottom of each, and cook until tender before proceeding with step 2.
Read NextEasy Stewed Tomatoes
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
fredhomer 9960735
Dec 19, 2016
Great recipe!!!! I would like to know how to get rid of the AD that pops up everytime you click on a recipe? I know everything must be paid,but that ad is annoying!!
stkpc 1873175
Dec 22, 2012
Forgot to mention to cut the Brussel Sprouts in Half. Place on Baking Dish and sprinkle with seasoning and Olive Oil. Put in Preheated Oven set at 350deg for approx. (You may have to check when getting close to an hour. Then slather with Bearnaise or Cream Sauce of your choosing. Roasting a Veg instead of boiling is better!
stkpc 1873175
Dec 22, 2012
Try roasting Brussels with a little seasoning and Olive Oil sprinkled on in the Oven (350 deg for approx hour). Then add the Bearnaise or whatever Cream Sauce you'd like. Brussels roasted are just fine by themselves. My GF eats them now where when boiled didn't appeal to her.
pixie1018
Dec 22, 2012
My son LOVES Brussels sprouts, myself, on the other hand. I find there is a very bitter taste in the center of the sprout that I just can't seem to get past and , as of yet, I have not found a way to cook them so that the bitterness is not there. I do still prepare them for my son. Any ideas on how to get that bitter taste to go away would be gratefully appreciated.
mythreeladies 8918 446
Jan 08, 2012
I made this tonight and yum. I couldn't find a sixteen oz package of sprouts so I used a 20 oz one instead. I think it worked out perfect. There was enough sauce plus extra to cover the sprouts. The bearnaise sauce mix I used was made by Knorr also it was a .9 oz package but the directions on the back of the package was the same except mr. food also added mustard. Awesome I don't think I have ever had a bad recipe from him. Next time will make the day before so the flavors blend better into the sprout.
karlahardman 08017 55
Dec 20, 2011
Love brussel sprouts but never do anything but steam and eat. Will try this, but fresh steamed alone is best
MrSoul
May 13, 2011
Easy and nice flavors compliment the brussels sprouts. But, as my wife said, "they are still brussels spouts." So, if someone in your family really doesn't like them, this recipe may get them to eat a few but won't make them luv 'em.
Sabe
Nov 17, 2010
This looks like a fun and easy recipe that I intend to try --at our next potluck which happens to be at church. This is our annual Thanksgiving meal there. We love brussel sprouts any way they're cooked, I'll be looking forward to this one!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
