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© Meredith Corporation. All rights reserved. Used with permission.
(2 2/3 cups)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
Fill a large Dutch oven with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the pot; place Brussels sprouts in the steamer basket. Cover and steam for 10 minutes or until sprouts are tender. Remove sprouts from steamer basket and place in a large colander to drain.
Meanwhile, in a medium skillet, cook shallot and walnuts in hot butter for 5 minutes or until shallot is tender and walnuts are toasted. Stir in sour cream, thyme and salt; heat through. Toss steamed Brussels sprouts with shallot mixture to serve. If desired, stir in milk, 1 tablespoon at a time, to reach desired consistency.