Best 6 Brussels Sprouts With Sour Cream Sauce Recipes

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

CREAMY PARMESAN GARLIC BRUSSEL SPROUTS

Steps:

• In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
• Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
• Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE

Steps:

• Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.