We know, you don’t like brussels sprouts—but this recipe for Creamed Brussels Sprouts will have you changing your mind!
When I was a kid, I believed a lot of really weird things: My dad was breaking the law when he would drink soda in the car. The Closet Monster would eat me in my sleep if not contained by the power of a flimsy wooden door. Brussels sprouts were tiny lettuces and, since I hated lettuce, brussels sprouts were something to avoid.
Then, when I was 35, long after I started sleeping with the closet door open and regularly gulped lattes on my way to work, I realized that brussels sprouts are, in a word, amazing. Since then, I came to believe that I had tried them every possible way: roasted, boiled, baked, sautéed (in olive oil with a little cayenne—oh, my!), braised, pan-fried, blanched, raw (seriously, try them in a salad with a little vinaigrette!). That is, until the Comfort Food cookbook opened up a whole new world with its Creamed Brussels Sprouts.
Before we get into the recipe, I want to note a tiny modification: I’m a vegetarian, so I used low-sodium vegetable broth instead of the chicken stock. Also, I trimmed my brussels sprouts, removing any bit of remaining stem and any loose or yellow leaves.
Trimmed and halved brussels sprouts ready to be creamed!
Creamed Brussels Sprouts (Comfort Food, page 95)
- 3 tablespoons unsalted butter
- 1 pound brussels sprouts, halved lengthwise
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 tablespoon Dijon-style mustard
- salt and freshly ground black pepper, to taste
Melt the butter in a large skillet over medium heat. Add the brussels sprouts, onion, and garlic and cook for 2 minutes, stirring frequently.
As always, I think to myself: you really could have done a better job slicing those onions.
Add the chicken stock (or vegetable stock/broth), stir, and bring to a simmer.
Temperature increasing, simmering coming soon…
Cover and cook for 3 minutes, or until not quite tender. Uncover and cook until the liquid is reduced by half.
Add the cream and mustard and cook, stirring often, until the liquid is reduced to a thick sauce that coats the sprouts.
The temperature was a little high when I added the cream, thus the boiling. I avoided curdling (!) and got the sauce to reduce and thicken in less than 5 minutes. Pretty constant stirring is key!
Season with salt and pepper, to taste.
Makes 4 to 6 servings.
The final product. Served with some hearty French bread and a glass of Chardonnay. Heavenly.
This recipe took only about 20 minutes from prep through cooking. It was quick and easy, and the result was delicious! I didn’t find that the completed dish needed any extra salt, but I did sprinkle on a bit of cayenne pepper because I like a little spring to my sprouts!
My only complaint about this recipe—and it’s a minor one—is that 4 to 6 servings is really true only if served as a side. As a main dish, 2 to 4 servings is more realistic. With a little bread or a salad, it’s a meal in and of itself!
Interested in growing your own brussels sprouts? Check out our Brussels Sprouts Growing Guide.
If you liked this recipe, try our Brussels Sprouts with Sun-Dried Tomatoes.
So, brussels sprouts lovers—dig in and enjoy! Let us know what you think in the comments below!