Brussels Sprouts with Shallot Sauce

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Serving Size: 2/3 cup
  • Prep: 15 mins
  • Cook: 10 mins

Brussels Sprouts with Shallot Sauce

Reviews (0)

Rate This!

Directions

  1. Trim stems and remove any wilted outer leaves from fresh Brussels sprouts; wash. Cut any large Brussels sprouts in half lengthwise.
  2. Fill a large Dutch oven* with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the Dutch oven. Place Brussels sprouts in the steamer basket. Cover and steam for 10 minutes or until Brussels sprouts are tender. Remove Brussels sprouts from steamer basket and place in a large colander to drain.
  3. Meanwhile, in a medium skillet cook shallot and walnuts in hot butter for 5 minutes or until shallot is tender and walnut is toasted. Stir in sour cream, thyme, and salt; heat through. Toss steamed Brussels sprouts with shallot mixture to serve. If desired, stir in milk, 1 tablespoon at a time, until it reaches desired consistency.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Brussels Sprouts with Shallot Sauce)

  • Per serving:
  • 111 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 13 mg chol. ,
  • 126 mg sodium ,
  • 10 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close