Festive Brussels Sprouts

Oxmoor House
4 servings


+ Add To Shopping List
3 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh Brussels sprouts, cleaned and boiled
1/2 cup chopped pecans


Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add drained Brussels sprouts, and toss gently. Place in a serving dish, and keep warm.

Sauté pecans in remaining 2 tablespoons butter in a small skillet about 5 minutes. Drain pecans, and sprinkle over Brussels sprouts.

Created date

February 2010