You'll love the flavor and simplicity of Brussels Sprouts with Horseradish Cream Sauce!
Steamed sprouts with a tangy sauce on the side and ready in 20-minutes!
This healthy side dish pairs beautifully with prime rib, beef tenderloin or turkey!
Brussels sprouts are one of those vegetables you either hate or love, but I think you'll LOVE them with this lemon infused Horseradish Cream Sauce!
I used to call these "little cabbages" because that's what they look and taste like! This recipe takes 20-minutes to make and is a beautiful side dish for just about anything!
You'll love this recipe!
- Quick and easy - ready in 20-minutes!
- Healthy - they're loaded with Vitamins C & A; low-fat, low-cholesterol and high in fiber! All good stuff!
- Pairs well with with just about any protein or seafood - serve these with steak, chicken or salmon!
Here's what you need
One pound of Brussels Sprouts, baking soda, butter, flour, milk, buttermilk, prepared horseradish, lemon and salt.
The baking soda is added to the water to help keep the sprouts green (particularly if you don't have a steaming basket.)
How to make it
Steam the Brussels sprouts in a steamer basket with about 2"-inches of water for 20-minutes
If you want, add 2-3 cloves of garlic to the steamer basket; this will slightly infuse a garlic flavor--ever so subtly; remove garlic before plating
How to make the Horseradish Cream Sauce
In a medium size saucepan on medium-low heat, melt butter, whisk in flour, pour in milk, buttermilk. Remove from heat; add horseradish and lemon; stir till combined,
Salt & pepper to taste; garnish with bits of bacon or Parmesan cheese and grated black pepper
You can drizzle the sauce over the steamed Brussels Sprouts, or serve it on the side.
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)
If you want a thicker sauce, sprinkle in more flour; if you want it thinner, add more milk (note: you'll have to slightly adjust the amounts of salt, horseradish and lemon if you do either of these)
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 in microwave or on the stovetop.
Sauce thickens upon refrigeration, so you might have to add a little water.
How to select the best Brussels sprouts
Choose the darkest, smallest sprouts you can find. Make sure there's no brown spots...if there's a brown spot on the outer leaves, you can just pull that off, but for the most part, you want the darkest green, small ones.
When are Brussels sprouts in season?
Brussels sprouts are "in season" from around October to March. These "little cabbages" are usually available in the grocery stores year-round, but they'll be cheaper during these months.
If you can't find any good fresh ones, check out the frozen section of your grocer.
Yield for groups
A pound of Brussels Sprouts is about 20-25 sprouts, depending upon how big they are...I allow about 4 sprouts per person. The sauce recipe makes one cup.
If you're drizzing the sprouts, one cup of Horseradish Cream Sauce should do it. Double the sauce recipe if you're serving it on the side because people always get more sauce!
If you choose really small Brussels sprouts, you might want to allow 5-6 per person.
I like to add a few bacon bits in my Brussels sprouts...the salt give them a nice little "kick."
- Southern Macaroni and Cheese
- Southern Cornbread Dressing
- Ham and Onion Quiche
- Foolproof Roasted Broccoli
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Brussels Sprouts with Horseradish Cream Sauce
- 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
- 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