Creamy Cucumber Brussels Sprouts

Creamy Cucumber Brussels Sprouts

Shauna 0

"Brussels sprouts in a creamy cucumber sauce. Delicious!"


55 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
  3. Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.
  4. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
  5. Cover, and bake 20 minutes in the preheated oven.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 18 Ratings


This was awesome! I made changes like many of us are prone to do. I used a 28oz bag of frozen brussel sprouts. I sliced my cucumber thinner, and added garlic and oregano to the saute. I thickene...

mmmmmmmmmmmmmm.. very delicious. the only things i did differently was cut the cucumber in smaller pieces than as directed, but thats a personal preference, and i didnt have any chicken bouillon...

Yummy dish. I like very spicy food so to liven up the sauce I added cayenne pepper and cumin powder, it adds a nice flavor. I didn't have enough Brussels Sprouts so I added zucchini and it was j...