Brussels sprouts in sour cream is a fresh and creamy recipe of brussels sprouts cooked along with almonds. Spiced with a hint of chopped pimientos, the brussels sprouts in sour cream can be served over spaghetti for a light yet filling meal.
Frozen brussels sprouts
3⁄4 Cup (12 tbs)
Toasted slivered almonds
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
Freshly ground pepper
Cook sprouts in 1/2 cup boiling, salted water 9 to 10 minutes or until crisp-tender; drain.
Combine sprouts, and remaining ingredients in top of double boiler; toss lightly with fork.
Place over hot water 7 minutes or until heated through.