This recipe is sure to become a family favorite this Thanksgiving season. Trust me, add this one to your list of sides for the holidays and then you can thank us. This is a creamy and delicious take on brussels sprouts and one that you will add to many dishes.
Creamed Brussels Sprouts
Prep Time: 10 mins.
Cooking Time: 40-60 mins.
Total Time: 50–70 mins.
Yield: approx. – enough for a family of 4-6 with a little leftover
4 tbs. unsalted butter
2 medium onions, diced
2 lbs. Brussels sprouts, trimmed and quartered
2 tsp. kosher salt
2½ cups heavy cream
1. In a large, heavy skillet or sauté pan, over medium heat, melt the butter and
add the onion once the butter has started to bubble. Sweat the onion gently
over medium heat until translucent. 5-10 minutes or so. Do not let in brown
or get any color.
2. Once the onion is translucent, add the Brussels sprouts. Toss to coat in the
butter and then add the salt. Toss to combine. Raise the heat to medium high,
and cook for 10-20 mins. or until the Brussels sprouts have released much of
their moisture. Keep an eye on the heat and do not let the spouts brown at
3. Add the heavy creamy and stir to combine. Bring to a boil and reduce to a
very gentle simmer (this will require a pretty low heat setting). Cook for
10-20 mins. to reduce the cream. The cream should get reduced to the point that
it barely pools in the pan when stirred. Keep in mind not to reduce too much,
though, as the dish will thicken considerably when taken off the heat.
4. Taste and adjust seasoning as needed with kosher salt and freshly cracked
The salt, and the timing of its addition to the pan, plays an important role in the
preparation of this dish. The sprouts contain a lot of water and if not relieved
of it, will result in runniness and extended cooking times (to evaporate all their
moisture). The addition of the salt (a generous amount) as soon as the spouts
hit the pan helps to draw the moisture from the sprouts and evaporate it beef
ore the cream is added. Don’t skimp on the salt or the sweating of the sprouts before the
addition of the cream
This is a great side with a variety of meats but will really be a great addition to your holiday table. We have already made this 3 or 4 times for my family and here is one of the ways we served it recently. Creamed brussels sprouts with marinated pork tenderloin and mushroom pan sauce was a big hit (see photo above). Or even eat bowl on their own on a cold day. Try this one out and let us know what you think!