CREAMY CUCUMBER BRUSSELS SPROUTS

Creamy Cucumber Brussels Sprouts image

Brussels sprouts in a creamy cucumber sauce. Delicious!

Provided by Shauna

Categories Side Dish Vegetables Brussels Sprouts

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

¾ pound Brussels sprouts, trimmed
½ cup butter
2 medium cucumbers, cut into 1/2 inch chunks
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon
⅛ teaspoon pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.
In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
Cover, and bake 20 minutes in the preheated oven.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.5 g, Cholesterol 35.4 mg, Fat 12.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 126.5 mg, Sugar 4.6 g