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.
Recipe by My Eclectic Range at