Brussels Sprouts with Horseradish Cream Sauce
You’ll love the flavor and simplicity of steamed Brussels Sprouts with Horseradish Cream Sauce! Tender sprouts accompanied with zesty horseradish flavor. This healthy vegetable side dish pairs beautifully with prime rib, beef tenderloin, ham or turkey and is ready in 20-minutes.
Brussels sprouts are one of those cruciferous vegetables you either hate or love, but I think you’ll LOVE them with this lemon infused Horseradish Cream Sauce!
This recipe takes 20-minutes to make and is a beautiful side dish for just about anything!
Ingredients and equipment
- For best results, I recommend using a steaming basket that fits in a medium to large saucepan and you’ll need a lid.
- One pound of Brussels Sprouts, baking soda, butter, all-purpose flour, milk, buttermilk, prepared horseradish, lemon juice and salt.
- Prepared horseradish is usually in the cold seafood section.
How to make it
- In a medium to large saucepan, add about 3″-4″ inches of water and baking soda (the baking soda is added to the water to help keep the vegetables bright green)
- Bring the water to a boil; place the steamer basket in the pan then add the prepped brussel sprouts; leave the lid OFF for the first 5- minutes then reduce heat to low then cover. Leaving the lid off at first releases the natural gases and acids in the sprouts, which results in a brighter green, flavorful vegetable.
- Steam for 20-minutes or so – just until they’re barely fork tender. Turn the stove heat off, leave them in the steamer covered until ready to serve. (Don’t let them sit for more than 10-minutes)
- In a medium size saucepan on medium-low heat, melt butter, whisk in flour, add milk and buttermilk. Combine well, remove from heat; add horseradish and lemon; stir till combined; salt and pepper to taste; drizzle some of the sauce over Brussels sprouts and serve
Tips
- When steaming brussels sprouts, you want to steam them just until they’re tender and still bright green; if you cook them too long, they turn an ugly gray-green color and get mushy
- Let the milk and buttermilk sit out a little while before you add them (you don’t want to add super cold dairy)
- Use a whisk to get any lumps out of the butter/flour mixture (the roux)
Yield for groups
A pound of Brussels sprouts is about 20-25 sprouts, depending upon how big they are…I allow about 4 per person. If you choose really small sprouts, allow 5-6 per person. The sauce recipe makes one cup.
If you’re drizzling the sauce, one cup should be enough. However, if you’re serving it on the side, double the recipe because people always want more sauce.
Make ahead and storage
Store the Horseradish Cream Sauce in an airtight container in the fridge for up to 3 days. To reheat, either put it in the microwave or reheat on the stovetop. (Sauce thickens upon refrigeration, so you may have to add a little water.)
Related recipes
- Southern Macaroni and Cheese
- Southern Cornbread Dressing
- Ham and Onion Quiche
- Eggplant Casserole
- Southern Fried Okra
- Pan Fried Pork Chops
- Old Fashioned Salmon Patties
- Potato Cakes
Brussels Sprouts with Horseradish Cream Sauce
Tender Brussels Sprouts drizzled with a lemon infused Horseradish Cream Sauce.
Print
Text Recipe
Rate
Yield: 4 cups
Ingredients
- 1 pound Brussels Sprouts
- 4 tablespoons butter , salted or unsalted
- 2 teaspoons baking soda
- 4 tablespoons flour , all-purpose
- ⅔ cup buttermilk ,2% or whole
- ½ cup milk , 2% or whole
- 1 tablespoon horseradish , prepared from a jar
- 2 teaspoons lemon juice
- bacon bits or Parmesan cheese , as garnish (optional)
- Salt & pepper to taste
Instructions
- Rinse and drain Brussels Sprouts; remove any brown or ugly leaves from them1 pound Brussels Sprouts
- In a large saucepan on medium-high heat, add 2"inches water; add baking soda; place steamer basket in pan; add Brussels Sprouts; cook for 3-minutes uncovered, then place lid on pan2 teaspoons baking soda
- While they're steaming, make the sauce
- In a medium saucepan on medium-low heat, melt butter4 tablespoons butter
- Whisk in flour4 tablespoons flour
- Add milk and buttermilk; cook till warm; remove from heat½ cup milk, ⅔ cup buttermilk
- Add horseradish and lemon off heat; stir well1 tablespoon horseradish, 2 teaspoons lemon juice
- Season with salt and pepper to tasteSalt & pepper to taste
- Plate Brussels Sprouts and drizzle sauce over them or serve it on the side; garnish with bits of cooked bacon or fresh Parmesan cheesebacon bits or Parmesan cheese
Notes
Yield:
A pound of Brussels Sprouts is about 4 cups…or 4 sprouts per person. You’ll find a bag of sprouts with about 20 in it, so a bag would feed 5 people.
For simplicity sake, allow four sprouts per person.
This recipe makes about one cup of sauce.
If you’re drizzling the sauce, one cup should do it. If you’re serving it on the side, double the sauce recipe.
Baking Soda:
The baking soda helps keep the Brussels Sprouts green; cook the sprouts for 3-minutes with the lid off, then put the lid on
Sauce:
For a thicker sauce, sprinkle in more flour; for a thinner sauce, add more milk
Note: if you change the texture of the sauce ingredients, you’ll need to adjust the amounts of horseradish, lemon and salt to taste
Don’t have buttermilk?
No Problem! Pour 2/3 cup milk into a measuring cup; add the juice of a half a lemon; stir and let it sit for a few minutes to thicken
Nutrition Estimate
Serving: 1cupCalories: 210kcalCarbohydrates: 20gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 4mgSodium: 797mgPotassium: 569mgFiber: 5gSugar: 6gVitamin A: 1405IUVitamin C: 99mgCalcium: 137mgIron: 2mg
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Text Recipe
Does the nutrition estimate you listed on this page include the brussel sprouts, or is just for the sauce? I’m looking for a healthy yet creative way to serve brussel sprouts.
The nutritional estimate is for the entire recipe (one pound of Brussels sprouts and sauce) divided by 4. (Four is the number of servings.) One pound of Brussels sprouts has 195kcal, 41g carbs, 1g fat and 15g protein.
I usually don’t care for Brussels spouts, but the horseradish sauce changed my opinion! Really good!