Skip to content

Cream-Braised Brussels Sprouts

December 1, 2008

Okay, I know, I probably lost most of you at Brussels sprouts.  But if you love them, you have to try this recipe, and if you haven’t had them since a kid and hated them, you also have to try this recipe.  Because Brussels sprouts, when prepared well and eaten as an adult, are a whole ‘nother ball game.  This recipe is very much like one I had last year during Christmas at Greg’s sister’s house, which were amazing.  They turn out tender and nutty and sweet, and not too rich, despite the cup of cream.  Really, please try this recipe and let me know if you like it.  This recipe is from The Wednesday Chef and serves 4 as a side.


1 1/4 lb. fresh Brussels sprouts (about 1 stalk), in the smallest size you can find

3 T unsalted butter

1/4 t sea salt, or to taste

1 c heavy cream

1 T fresh lemon juice


Trim the stem of each sprout and remove outer leaves.  Cut into quarters.

In a large 12 inch skillet (not non-stick), melt butter over medium-high heat and add cut Brussels sprouts and salt.  Cook, stirring occasionally, until they are nicely browned and caramelized in spots (about 5-7 minutes).

Pour in the cream, stir to mix and reduce heat to low, so its at a really slow simmer and barely bubbling.  Cover the pan and braise until the sprouts are tender, about 25-35 minutes (depending on size of the sprout).  The cream will become a creamy tan color.

Remove lid, stir in lemon juice and salt, as desired.  Serve immediately.

5 Comments leave one →
  1. sharon permalink
    December 2, 2008 12:13 pm

    Sounds delish! Will try this soon. I’m a big fan of brussels sprouts!

  2. Mom permalink
    December 6, 2008 2:38 pm

    Sarah, this was one of my favorite sidedishes at Thanksgiving, and they were also delicious when reheated as a leftover. This will be a permanent sidedish at future Thanksgivings, just remember to bring asparagus for Greg! Love, Mom

  3. Haley permalink
    November 17, 2009 9:55 pm

    Holy crap were these delicious! I made them tonight and I am fully intending to make them again for Thanksgiving next week! I just may be a brussel sprout convert.

  4. Amanda permalink
    November 26, 2010 9:43 pm

    I finally got around to making this after finding a Brussels sprouts stalk at Trader Joe’s the other day and they sure lived up to the hype! I used half and half instead of cream and cut the butter down to 2 T and they were still insanely, ridiculously delicious. I’m adding this to my arsenal of Food Fancy Enough For Guests.

  5. Mom permalink
    January 6, 2011 9:51 pm

    I’ve been thinking about these delicious brussel sprouts for days and made them tonight. They are just as delicious as I remember!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: