Brussels sprouts get a creamy coating of MIRACLE WHIP, Dijon mustard and sour cream in this luscious lemon-glazed side dish.
What You Need
Original recipe yields 4 servings
8 cups halved trimmed fresh Brussels sprouts
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup MIRACLE WHIP Light Dressing
1 tsp. each lemon zest and juice
1/2 tsp. GREY POUPON Dijon Mustard
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Let's Make It
Cook Brussels sprouts in boiling water 8 to 10 min. or until crisp-tender. Meanwhile, mix remaining ingredients in large bowl.
Drain Brussels sprouts. Add to sour cream mixture; toss to evenly coat.
Substitute small broccoli florets for the Brussels sprouts.
For added flavor and crunch, top with 2 Tbsp. chopped toasted PLANTERS Pecans before serving.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.