Creamy Brussels Sprouts And Snap Peas
29
- Prep Time20 min
- Total Time30 min
- Makes10 Servings
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
284-mL can undiluted condensed chicken broth
1/2 cup 35% cream
1/4 tsp cayenne pepper
1 kg brussels sprouts, trimmed and cut in half
2 227-g pkgs sugar snap peas, trimmed
Instructions
Bring a large saucepan of water to a boil. Melt butter in a large pot over medium. Add flour and whisk until smooth, about 1 min. Whisking constantly, gradually add broth, cream and cayenne. Reduce heat to medium-low and simmer, whisking, until sauce is thick enough to coat the back of a spoon, 4 to 6 min.
Add brussels sprouts to boiling water and cook until tender-crisp, 5 to 7 min. Add peas during last 2 min of cooking. Drain well. Stir peas and sprouts into cream sauce. Stir until well coated with sauce.
Nutrition (per serving)
Calories 147, Protein 5g, Carbohydrates 13g, Fat 9g, Fibre 5g, Sodium 283mg.
Get more entertaining inspo with our classic holiday menus.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.