Brussels Sprouts with Horseradish Cream Sauce

Horseradish Cream Sauce being spoon drizzled over brussels sprouts

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5 from 17 votes

Brussels Sprouts with Horseradish Cream Sauce

Tender Brussels Sprouts drizzled with a lemon infused Horseradish Cream Sauce.

Prep Time2

Cook Time20

Total Time22

Course: Sauce, Side Dish

Cuisine: International

Servings: cups

Calories: 210kcal

Author: Anecia Hero

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 them
1 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 pan
2 teaspoons baking soda
While they're steaming, make the sauce
In a medium saucepan on medium-low heat, melt butter
4 tablespoons butter
Whisk in flour
4 tablespoons flour
Add milk and buttermilk; cook till warm; remove from heat
½ cup milk, ⅔ cup buttermilk
Add horseradish and lemon off heat; stir well
1 tablespoon horseradish, 2 teaspoons lemon juice
Season with salt and pepper to taste
Salt & 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
bacon 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