SPECIAL BRUSSELS SPROUTS

Special Brussels Sprouts image

I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

Previous Next

Ingredients

1/4 cup sliced almonds
1 tablespoon butter
1 package (16 ounces) frozen brussels sprouts
1 chicken bouillon cube
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 tablespoons milk
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon pepper
1/8 teaspoon dried thyme

Steps:

In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. , Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

Nutrition Facts : Calories 124 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 602mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.