Brussels Sprouts in Sour Cream Belgium

Indulge in the creamy, tangy goodness of *Brussels Sprouts in Sour Cream Belgium*, a vibrant and comforting side dish that combines caramelized Brussels sprouts with a luscious sour cream sauce. Featuring the perfect harmony of garlic, shallots, lemon juice, and Dijon mustard, this recipe elevates humble ingredients into a restaurant-quality creation. Pan-seared to golden perfection, the Brussels sprouts soak up the savory flavors of the sauce, making every bite irresistibly creamy and satisfying. Garnished with fresh parsley for a burst of color and herbal brightness, this dish is ideal as a sophisticated side or a hearty vegetarian option when paired with crusty bread. Ready in just 25 minutes, this crowd-pleaser highlights how simple ingredients can deliver bold, unforgettable flavors. Perfect for weeknight dinners or festive holiday tables!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 2 tablespoons Butter
• 2 cloves Garlic cloves
• 1 medium Shallots
• 200 grams Sour cream
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Trim the stems of the Brussels sprouts and remove any yellow or damaged outer leaves. Rinse them thoroughly under cold water.

Step 2

Slice the Brussels sprouts in half lengthwise for faster cooking and even flavor absorption.

Step 3

Heat 2 tablespoons of butter in a large skillet over medium heat until melted and slightly foamy.

Step 4

Finely chop the garlic cloves and the shallot. Add them to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant and slightly translucent.

Step 5

Add the halved Brussels sprouts to the skillet, cut side down. Cook for about 5–7 minutes, allowing the cut sides to develop a golden-brown crust.

Step 6

Flip the Brussels sprouts and cook on the other side for an additional 3–4 minutes, until tender but still slightly crisp.

Step 7

In a small bowl, mix together the sour cream, lemon juice, Dijon mustard, salt, and black pepper.

Step 8

Reduce the heat to low and pour the sour cream mixture over the Brussels sprouts in the skillet. Stir gently to coat the sprouts evenly.

Step 9

Cook for an additional 2–3 minutes on low heat, allowing the flavors to meld together.

Step 10

Remove from heat and garnish with freshly chopped parsley before serving. Serve warm as a side dish or with crusty bread for a light meal.

Nutrition Facts

Serving size	(805.2g)

Amount per serving	% Daily Value*
Calories	868.3

Total Fat 64.2g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 165.8mg	0%
Sodium 1676.5mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 28.9g
Protein 26.3g	0%

Vitamin D 4.5IU	0%
Calcium 440.7mg	0%
Iron 3.5mg	0%
Potassium 249.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 11.2%

Carbs: 27.6%