Creamy brussels sprouts and snap peas

20

PREP TIME

20 min

TOTAL TIME

30 min

Makes

10 Servings

Creamy brussels sprouts and snap peas

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.
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