Cream-Braised Brussels Sprouts

Cream-Braised Brussels Sprouts

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"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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50 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  2. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.


  1. 53 Ratings

Most helpful positive review

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 ...

Most helpful critical review

My kids liked it, even the one who doesn't care for veggies, but I thought the sprouts were way overcooked. I made per the recipe and added garlic to the butter. I tasted prior to adding the cre...

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 ...

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 ...

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 seem...

This recipe was amazing! They were even better as leftovers after they had marinated in the cream over night!!!

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 m...

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 spro...

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 pota...


We loved these! Very tender! The only thing is that we like a milder lemon flavor (I used the juice of one lemon) and this was just a tad too much. Next time, I cook them in the butter a little ...

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