Recipe by Pugged
"Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!"
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1 1/2 pounds
Brussels sprouts, trimmed and quartered
sea salt, or to taste
fresh lemon juice, or to taste
What a delectable dish! I did make a couple of simple additions that I think played a major role in this turning out so outstanding; I sauteed about 1/2 cup of finely chopped onion and a couple cloves of minced garlic in the butter and THEN added the brussels sprouts. I allowed the brussels sprouts to get almost charred on some spots before adding the cream, which ended up giving this dish a caramelized taste. This could not have turned out any better! I will be making it frequently.
This wasn't mind-blowing as it's written, so I added some Parmesan (1/4 cup) at the end and just cooked until it was melted. Helped a bit, but I'll search the other reviews for additional tips before making again.
I love brussel sprouts and this recipe was wonderful. I would make some adjustments to it next time. Unless your sprouts are the size of baseballs, I would halve them not quarter them. They seemed to cook very quickly when quartered. I used the juice of 1/2 lemon or 1 more tblsp than the recommended 2 as well as 1 addit. tblsp of butter. I used 35% cream which worked out perfectly. Definitely a keeper!
Oddly, Sprouts and spinach were the only vegetables my mother could get me to eat. Often considered one of the most disliked of vegetables, Sprouts are full of vitamins, inexpensive when bought in season (late Autumn and Winter) and very easy to prepare. I like the way they look when served. Brussels Sprouts add an interesting texture along with a complimentary splash of vibrant green colour to the dinner plate. This would be a unique and attractive side dish to any holiday meal or any meal for that matter. The addition of heavy cream (aka whipping/35% cream) makes for the unexpected; A rich and balanced, smooth, just right sauce. I am always grateful when a recipe's directions are easy to understand and follow, producing results exactly as promised. High marks for this one Pugged.
This recipe was amazing! They were even better as leftovers after they had marinated in the cream over night!!!
This was a terrific side dish with fish. I followed the recipe, but got sidetracked (darn kids) toward the end. I caught these just before the burned. My sauce basically carmelized onto the sprouts, but tasted wonderful. They did reheat well for lunch the following day. Thanks for a tasty recipe!
If I could go higher than five stars, I would. I already enjoy brussels sprouts so I was not looking for a recipe that would make me like them, but this one enforced that "aaaaah" feeling. I made these exactly as directed, then stole an idea from another brussels sprouts recipe and laid them on a bed of pine nuts and topped with Amish Bleu cheese. The sweet cream mixed with the tart bleu and nutty flavor is just wonderful. Thanks for this recipe I will definitely use it again!
This recipe is very rich - to say the least. My husband loved it. I prefer a fresher tasting sprout, not one that tastes like it is clogging my arteries and making my but big. That's what potato chips are for. That said,it was good.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream-Braised Brussels Sprouts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 204
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