Walt's Polish Brussels Sprouts with Dill Sauce

Brussels sprouts in skillet
Tonic Photo Studios / Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
688 Calories
43g Fat
36g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 688
% Daily Value*
Total Fat 43g 55%
Saturated Fat 18g 90%
Cholesterol 165mg 55%
Sodium 640mg 28%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 22%
Protein 42g
Calcium 261mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Walt's Polish Brussels Sprouts with Dill Sauce or bruselka z sos koperkowy (broo-SEL-kah zih sawss kaw-pehr-KAW-vee) or kapusta brukselska z sos koperkowy is a delightful spin on the typical polonaise presentation of this cabbage-like vegetable. Try partnering this side dish with country-style pork ribs with sauerkraut.


  • For the Brussels Sprouts:
  • 1 pound Brussels sprouts
  • 1 teaspoon sugar
  • 1/4 cup milk
  • 1 teaspoon chopped fresh dill
  • 1 cup water
  • For the Dill Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour (all-purpose)
  • 1 cup meat broth (to match the protein being served, i.e., chicken, beef, pork)
  • 3/4 cup sour cream
  • 3 tablespoons dill (chopped, fresh)
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons butter

Steps to Make It

  1. Gather the ingredients.

  2. Remove yellow or wilted leaves from Brussels sprouts, trim stems and make an "X" cut in the stem bottom.

  3. Rinse in cold water, drain and place in a large saucepan with sugar, milk, 1 teaspoon chopped fresh dill, and enough salted water to cover.

  4. Place a lid on the saucepan, bring to a boil, reduce heat and simmer 10 to 15 minutes or until desired tenderness is achieved.

  5. Meanwhile, make the dill sauce by melting 2 tablespoons butter in small saucepan. Stir in flour and cook until mixture bubbles. Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.

  6. Temper sour cream with 1 or 2 small ladles of broth mixture, then add tempered sour cream back into the sauce, whisking until smooth. Add 3 tablespoons chopped fresh dill, and adjust seasonings. Keep warm until ready to serve.

  7. Place breadcrumbs in a small skillet and toast until lightly brown. Add 2 tablespoons butter and stir until well combined. Drain the cooked Brussels sprouts well and place in a warm serving dish. Spoon toasted breadcrumbs over sprouts and then spoon the warm dill sauce over all.