Creamy brussels sprouts and snap peas
22
PREP TIME
20 min
TOTAL TIME
30 min
Makes
10 Servings
Ryan Szulc
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 284-mL can undiluted condensed chicken broth
- 1/2 cup 35% cream
- 1/4 tsp cayenne pepper
- 1 kg brussels sprouts , trimmed and cut in half
- 2 227-g pkgs sugar snap peas , trimmed
Instructions
- Bring a large saucepan of water to a boil. Melt butter in a large pot over medium. Add flour and whisk until smooth, about 1 min. Whisking constantly, gradually add broth, cream and cayenne. Reduce heat to medium-low and simmer, whisking, until sauce is thick enough to coat the back of a spoon, 4 to 6 min.
- Add brussels sprouts to boiling water and cook until tender-crisp, 5 to 7 min. Add peas during last 2 min of cooking. Drain well. Stir peas and sprouts into cream sauce. Stir until well coated with sauce.
Nutrition (per serving)
- Calories
- 147,
- Protein
- 5 g,
- Carbohydrates
- 13 g,
- Fat
- 9 g,
- Fibre
- 5 g,
- Sodium
- 283 mg.
FILED UNDER: Dinner Healthy Recipes side dishes stovetop Thanksgiving recipes vegetables
