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Zesty Winter Vegetables

This quintessential English side dish adds a little zip to the meal. Its creamy horseradish sauce is sure to keep “bah humbugs” at bay. —Lisa Leaper-Shuck, Worthington, Ohio
  • Total Time
    Prep: 30 min. Cook: 10 min.
  • Makes
    9 servings


  • 1-1/4 pounds pearl onions
  • 1-1/2 pounds fresh brussels sprouts
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon ground allspice
  • 3/4 cup heavy whipping cream
  • 3 tablespoons prepared horseradish
  • 3 tablespoons butter
  • 1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme


  • In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
  • Meanwhile, cut brussels sprouts in half. In a large skillet, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, allspice, cream and horseradish.
  • In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture and thyme. Cook and stir until cream mixture is thickened and vegetables are tender.
Nutrition Facts
3/4 cup: 206 calories, 11g fat (7g saturated fat), 37mg cholesterol, 89mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 4g protein.

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