Creamy Brussel Sprouts

The only way to eat Brussels Sprouts

(image borrowed from tasteofhome, I forgot to take one of mine!)

I have to admit that growing up I was not the biggest fan of brussels sprouts, later as an adult I realized I was not alone. I vividly remember having a slumber party at my best friend's house in the 5th grade. Her mom made brussels sprouts with dinner and I made sure to use my manners and eat all of them on my plate. There was only one problem, because I scarfed them down as fast as humanly possible her mother made the mistake that I actually enjoyed these green monsters. So I got a nice second helping... yum.

This recipe is actually delicious and Matt even ate them! For the original recipe click HERE. I altered it a bit.

1 package frozen brussels sprouts
1 chicken bouillon cube
1 can condensed cream of chicken soup, undiluted (98% fat free version)
2 Tbsp Milk
Pepper to taste
1/8 teaspoon dried thyme

1. Cook brussels sprouts according to package directions. Add the bouillon cube to the boiling water.
2. In another saucepan combine the soup, milk, pepper and thyme.
3. Drain sprouts and add to the soup mixture.

*optional to top with sliced almonds

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