Recipe(tried): Sprout recipe for Eggy

I have a husband who LOVES brussels sprouts so I do try to serve them for special occasions. Last week for his birthday dinner I made "I Can't Believe I'm Eating Brussel Sprouts!", a recipe posted by List mom Cyndi Bowan at I used 2 (16-oz.) bags of frozen baby brussel sprouts which I steamed.

I Can't Believe I'm Eating Brussel Sprouts!
recipe courtesy of Cyndi Bowan

2 pints fresh Brussel sprouts
1/2 C. chopped onion
2 Tbsp. butter
1 Tbsp. flour
1 tsp. brown sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 C. milk
1 C. sour cream
1 Tbsp. chopped parsley

Wash sprouts and trim, cutting large ones in half. Cook covered in small amount of boiling salted water for 10 to 15 minutes, or until tender. Drain well. In another pan, cook onion in butter until tender but not brown. Stir in dry ingredients until blended. Stir in milk. Cook and stir until thickened;quickly blend in sour cream. Add hot sprouts, stirring gently to combine. Cook just to heat through. Do not Boil !!! Serves 6 to 8.