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Herbed Beachside Brussels Sprouts



1 to 1 1/2 pounds Brussels sprouts

1 can (14.5 ounces) stewed tomatoes

1/4 cup chopped green bell pepper

1/2 teaspoon dried leaf oregano

1/2 teaspoon salt


Wash Brussels sprouts; trim and cut in half. Place remaining ingredients in a saucepan and cook over medium low heat for 5 minutes. Add Brussels sprouts. Cover and cook for 10 to 15 minutes, or until sprouts are tender.

Serves 4 to 6


Source: http://southernfood.about.com



Creamed Beachside Brussels Sprouts


16 to 20 ounces frozen Brussels sprouts

2 tablespoons flour

1/2 cup cold milk

1 scant teaspoon salt

1 teaspoon caraway seeds

lemon juice


Cook Brussels sprouts in a medium saucepan with water, following label directions, for 5 minutes. Blend cold milk into the flour, stirring until smooth. Stir into the sprouts and their cooking liquid, along with salt and caraway seeds.


Bring to a boil. Simmer, stirring constantly, for 1 minute, until thickened. Sprinkle with lemon juice.

Serves 4 to 6.


Source: http://southernfood.about.com


Buttered Beachside Brussels Sprouts

Active time: 10 min Start to finish: 25 min.

2 lb Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

Makes 8 servings.

Source: Gourmet November 1999