Creamy Cucumber Brussels Sprouts Recipe - Allrecipes.com
Creamy Cucumber Brussels Sprouts Recipe
  • READY IN 55 mins

Creamy Cucumber Brussels Sprouts

Recipe by  

"Brussels sprouts in a creamy cucumber sauce. Delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
  3. 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.
  4. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
  5. Cover, and bake 20 minutes in the preheated oven.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Nov 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.

 

18 Ratings

Sep 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

 
Mar 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.

 
Feb 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!

 
Apr 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. :)

 
Jun 03, 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.

 
Aug 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!

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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