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!
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.
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
Meanwhile, make the Horseradish Cream Sauce:
In a medium size saucepan on medium-low heat, melt butter, whisk in flour, pour in milk, buttermilk; 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.
Tips for the Horseradish Cream Sauce:
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)
Store the Horseradish Cream Sauce in an airtight container in the fridge. 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.
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.
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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
- ½ cup milk , 2% or whole
- 1 tablespoon horseradish , prepared from a jar
- 2 teaspoons lemon
- bacon bits or Parmesan cheese , as garnish (optional)
- Salt & pepper to taste
- Rinse and drain Brussels Sprouts; remove any brown or ugly leaves from them
- 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 pan
- While they're steaming, make the sauce
- In a medium saucepan on medium-low heat, melt butter
- Whisk in flour
- Add milk and buttermilk; cook till warm
- Add horseradish and lemon; stir well
- Season with salt and 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 cheese