Sunshine Brussel Sprouts
Submitted by chubbers
Brussels sprouts topped with a warm white wine, lemon, and mayonnaise sauce with chopped hard-boiled eggs. A quick microwave side dish that turns frozen sprouts into something special in 15 minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minBrussels sprouts skeptics, this one’s for you.
A creamy sauce of white wine, lemon juice, and mayonnaise gets heated in the microwave with onions until it bubbles, then stirred with chopped hard-boiled eggs and spooned over cooked Brussels sprouts. A dusting of paprika on top makes them look as good as they taste.
The sauce is tangy, rich, and just a little bit retro in the best possible way. It turns plain frozen sprouts into something you’d actually go back for seconds on.
Chef Tips
- Drain the cooked Brussels sprouts thoroughly so the sauce clings instead of sliding off.
- Don’t overheat the sauce after adding the mayonnaise. Bring it just to a boil, then pull it.
- Chop the hard-boiled eggs fine so they blend into the sauce evenly.
- A generous hit of paprika on top adds color and a subtle smoky warmth.
Ingredients
Directions
In a small, heat-resistant, non-metallic bowl pour wine over onion and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
Stir in lemon juice and mayonnaise.
Heat, uncovered, in Microwave Oven 2 minutes or until mixture comes to a boil.
Gently stir in eggs.
Spoon sauce over cooked brussel sprouts.
If desired, sprinkle with paprika.
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