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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Trim the stems of the Brussels sprouts and remove any yellow or damaged outer leaves. Rinse them thoroughly under cold water.
Slice the Brussels sprouts in half lengthwise for faster cooking and even flavor absorption.
Heat 2 tablespoons of butter in a large skillet over medium heat until melted and slightly foamy.
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.
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.
Flip the Brussels sprouts and cook on the other side for an additional 3–4 minutes, until tender but still slightly crisp.
In a small bowl, mix together the sour cream, lemon juice, Dijon mustard, salt, and black pepper.
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.
Cook for an additional 2–3 minutes on low heat, allowing the flavors to meld together.
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
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 28.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 441 mg | 34% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 250 mg | 5% | |
*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.
