Saucy 'Sprouts (as in Brussels)

[mind-full]

Now, since Brussels sprouts are on the higher end of carbs (usable carbs 7.6 per 6 pieces), this is not a great induction veggie dish, though we splurged on carbs last night to try it:


Saucy 'Sprouts
(serves 6)

2 pints brussels sprouts, trimmed of stems and wilted leaves

2 T butter
1/4 c. minced onion
1/4 heavy whipping cream
1/4 c. water
2 dashes salt
1/2 c. sour cream

Cook brussels sprouts in salted water until tender-crisp (took about 8minutes from point of boiling). Drain and set aside.
While cooking sprouts, place butter and onion in a saucepan. Saute until onion is softened. Add whipping cream, water and salt and allow to thicken (3-5 min.). Add sour cream, stirring well, then add brussels sprouts to the pan and gently stir to coat. Serve!

Carb counts for the entire dish is:
sprouts 21
onion 3
cream 2
sour cream 4

Grand total = 30
Per serving (6) = 5 usable carbs

[mind-full]

Oh, and btw, I had never eaten brussels sprouts prior to making this dish and I loved them! I had heard that they're awful, but Husband likes them, so finally, after 12 years of marriage I made them.

They will be on the menu again!

If you're unsure, brussels sprouts are usually available in the fresh produce section and you can purchase as many as you'd like. Buy 3 or 4, put together the sauce and use only a fraction of it and try the dish. The sauce would be great with meatballs (also posted, and our accompanying dish last night) or other vegetables to dress them up for a change.

[MizKitty]

This made a great holiday side, but it didn't make enough sauce. I used 2 14 oz bags of frozen. For that quantity of sprouts, I doubled the rest of the ingredients ( I left out the water), and added a little minced garlic and parsley. I also cut all the sprouts in half before I added them to the sauce, so they could be more bite size and soak up more sauce.

I made this 2 days ahead of Thanksgiving, in a casserole dish, and put it in the 325 degree oven to heat for about 30 minutes before serving. Right before going in the oven, I topped with a little crumbled salad toppers crunchy garlic onion, knowing that would add some carbs, but it made a nice garnish and crunch and I could dig under it and avoid it easy enough for serving myself.