Creamy Cucumber Brussels Sprouts

Creamy Cucumber Brussels Sprouts

14
Shauna 0

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

55 m servings 172 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

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 thickene...

Most helpful critical review

I was looking for a new and different way to do sprouts... This was ok, but probably not one we will be doing again.

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 thickene...

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...

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 j...

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...

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. ...

I was looking for a new and different way to do sprouts... This was ok, but probably not one we will be doing again.

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 eate...

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.

Surprisingly, this was excellent! Since there are only two of us, I cut the recipe in half and the only change was to add some cayenne and garlic. Somehow I ended up with too much gravy, but mad...