Comfort Food: Creamed Brussels Sprouts

By Ginger Vaughan
July 20, 2017
Brussels Sprouts trimmed

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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!

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Brussels sprouts

I love them I have done garlic olive oil and prosciutto this is so good they are great even only with only real sweet butter yoummm

Steamed Brussels Sprouts

This does sound delish, but, I do not consume milk, is there anything else that can be used in it's place, like maybe coconut milk?

Also, I love my brussels sprouts steamed and then have melted smart balance and some smoked paprika mixed in and then cover the sprouts with that and mix, and for salt, I like to sprinkle a bit of parm cheese on it, so delish, I can eat that as my meal! The taste of the sprouts when they are steamed are so flavorful and tender..

Coconut milk, perhaps?

Hi Deena, 

I haven’t tried this personally with this recipe, but perhaps you could try coconut or soy milk as a substitute for the cream. You might also try creamed coconut (which is available at most grocery stores in the Asian/spices aisle), which has more fat in it to match the consistency of daily cream. 

If you try this, let us know how it turns out!

O.M.G. People in my family

O.M.G. People in my family will die when they taste this!! (That's a good thing) I will be so popular at the Christmas dinner table at mom's house this year. My green eyed sisters will probably drink all my homemade dandelion wine as a punishment. However, I will be required to make this everytime we eat together!!

I don't know ANYONE who

I don't know ANYONE who sleeps with their closet open. That's just crazy talk.

Needs bacon.

Needs bacon.

I too, am an avid sprouter .

I too, am an avid sprouter . I usually steam mine with some onion and bell pepper, then flavor them with fresh lemon juice and dress them with pimiento butter. (Butter, not margarine)

Again, button

Again, button provided by which to save this to my O.F. Almanac Rec. box! ! !

No button to save

Sharon, I made an e-mail folder for recipes that can't be printed. I copy and paste the recipe and instructions into an e-mail and send it to myself and save it in the folder.

I would sauté them with

I would sauté them with onions as well in a small amount of an olive oil & butter mix. A dash of smoked paprika gives it a faint nuance of a bacon-like touch without the fat & calories.
As a kid, I hated Brussels sprouts, but I'm much, much older and a little wiser now!

I love everything about this

I love everything about this post! Finally broke my streak of roasting Brussels sprouts and gave this recipe a try last night. It was a hit, even my 21 month old ate the sprouts! Next time I'll make sure to have good crusty bread to soak up all the yummy sauce. 

Brussels sprouts are a

Brussels sprouts are a favorite vegetable of mine. I can't wait to try them this way. I might shred them instead of just slicing in half.

I like to eat brussel sprouts

I like to eat brussel sprouts by chipping the ends off slicing them putting them in a pan of olive oil and lil butter and brown them for a bit,,sprinkle some garlic on them,,then turn the heat off and put a lid on them and they are delicious

That looks delicious! I love

That looks delicious! I love brussel sprouts but never thought of creaming them. Thanks :)


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