San Mateo Brussels Sprouts

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Scatter sliced pimiento-stuffed olives over dish of sprouts for colorful trim


  • 2 qts. Brussels sprouts (two 10 oz. tubs)
  • 2 tblsp. butter
  • ¼ c. lemon juice
  • 1 c. dairy sour cream
  • ¼ c, minced fresh parsley
  • ½ tsp. salt
  • tsp. pepper
  • Sliced pimiento-stuffed olives (optional)


  • Wash sprouts. Trim stem ends and cut an “x” in stem to hasten cooking. Remove any loose or yellow leaves. Let stand a few minutes in cool, salted water.
  • Heat butter in skillet over medium heat. Drain sprouts; add to hot butter. Cover and steam about 10 minutes. Shake skillet occasionally. Check with fork to see if they are tender-crisp.
  • Add lemon juice and steam 2 minutes more. Add remaining ingredients, except olives. Heat, but do not boil. Serve topped with sliced olives, if desired.