Creamy Brussels Sprouts

Finished Brussels Sprouts

Ok. I know. It’s been a long several months (again) since I posted, and my blog drought wasn’t officially over as I declared back in November. I’ll try to do better in the future. I promise. I’m actually posting another recipe very soon as proof of my new commitment.

When I started my blog, I said that most of what I cook and bake is as healthy as I can make it without sacrificing flavor. This recipe is an exception to that practice, but it’s not something that I plan to eat every day. (I will try to adapt it at some point, maybe trying fat free half and half in place of some of the cream. If that turns out to be successful, I’ll post a footnote to the recipe below.) Because cream is famous for its ability to thicken as it cooks, it is currently the liquid of choice in this recipe. I ran across this dish on Facebook, and its source is I hope you will try this the next time you’re in need of a new vegetable recipe.

Please note: Don’t discount this recipe just because you think you don’t like Brussels sprouts.  If you like broccoli, cauliflower, and/or cabbage, you might like these. They are creamy, mild, and delicious. (I can’t vouch for the finished product if you use frozen Brussels sprouts, which would be very difficult to quarter without letting them partially thaw first.)


Creamy Brussels Sprouts
Recipe type: Side Dish (Vegetable)
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a creamy, mild version of braised Brussels sprouts that I think is delicious.
  • 1 lb. trimmed and quartered fresh Brussels sprouts (about 1¼ lbs. before trimming)
  • 3 T. unsalted butter
  • ½ tsp. salt (I prefer Kosher or sea salt.)
  • 1 c. heavy cream
  • 1 T. lemon juice (fresh is best)
  • salt and pepper to taste
  1. Melt butter over medium high heat in large skillet, preferably non-stick.
  2. Add salt and Brussels sprouts to the butter, and cook, stirring occasionally, until some begin to caramelize.
  3. Stir in cream.
  4. Bring to a boil, stirring to coat the Brussels sprouts with the cream. Reduce heat to a simmer, cover the skillet, and let simmer for 25-30 minutes, or until Brussels sprouts are tender. Stir occasionally.
  5. When the sprouts are tender, stir well, taste for seasoning, and add pepper and salt (if necessary). (The cream will thicken considerably, and will change color slightly, going from white to a very light tan.)
  6. Serve immediately.
One-fourth of the recipe has a WW PP value of 7. (This includes ¼ of the cream sauce.) One-sixth of the recipe has a WW PP value of 5. As I said in my introduction, this certainly isn't a dish that I would eat every day, but it is a treat to have occasionally.
Nutrition Information
Serving size: ¼ recipe Calories: 242.3 Fat: 25 g. Saturated fat: 15.5 g. Unsaturated fat: 8.2 g. Trans fat: 0 g. Carbohydrates: 4.1 g. Sugar: 0.6 g. Sodium: 175 mg. Fiber: 1.0 g. Protein: 2.1 g. Cholesterol: 89.3 g.



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