Cream-Braised Brussels Sprouts
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.