Cream Braised Brussels Sprouts - it may not look lovely but the taste will blow you away!

Cream Braised Brussels Sprouts

Cream Braised Brussels - they're absolutely terrific - talk about creamy, sweet, caramelized deliciousness!

I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?

Cream Braised Brussels Sprouts

Cream Braised Brussels Sprouts

Well I probably would never have, except I just bought too darned many Brussels Sprouts and I just happened to have a partial carton of cream in the fridge.

These Brussels are, as the kids say, OMG delish. Seriously. They kind of turn upside down everything I thought I knew about cooking Brussels Sprouts. The sprouts are tenderly braised until they’re very well cooked, not just to the crisp tender state I usually favor.

The cream then makes a luscious caramelized sauce that clings to the Sprouts. Lovely, they’re not, but amazing, they are!

Cream Braised Brussels Sprouts

Cream Braised Brussels Sprouts – Not the prettiest dish but so good!!

After making these, I started paying more attention to Brussels and cream and saw a lot of variations. Additions of mushrooms or wild mushrooms, shallots or caramelized onion. Many have wine and/or bacon, cheese and/or spices ranging from nutmeg to cayenne.

I may try getting fancier sometime with some of those variations, but I can hardly imagine anything so good as this very simple recipe. I kinda wanted to lick my plate clean. Or maybe I should say I wanted to lick my plate clean, but only kinda wanted to admit it! 🙂

Look for Brussels on sale and be sure to check for freshness. The cut stem on the bottom tells the story; the freshest ones will not be all dried up and/or brown. Cream is on sale pretty much every holiday, often at about 1/2 price, and keeps well for several weeks.

Cream Braised Brussels Sprouts

Cream Braised Brussels Sprouts

Cream Braised Brussels Sprouts

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 1 ¼ pound Brussels sprouts
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, to taste
  • 1 cup cream
  • A good squirt lemon juice, to taste

Trim Brussels sprouts by removing a slice from the end and any damaged leaves. Cut in half, stem to tip.

Heat the butter and oil in a large skillet, add the sprouts, cut edge down. Cook, turning now and then over medium high heat until the sprouts are browned, several minutes.

Sprinkle with salt, add cream and stir. Cover the pan, reduce heat to a bare simmer and cook until the sprouts are soft when pierced with a fork, 25 to 30 minutes.

Remove the lid and simmer another minute or two to thicken the cream to a glaze that coats the sprouts. Add a little lemon juice and stir. Taste for seasoning.


I’ll be taking this recipe by Fiesta Friday, hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook.


36 thoughts on “Cream Braised Brussels Sprouts

  1. Love this Mollie– sometimes simple is best. I can’t believe I wouldn’t eat Brussel sprouts growing up! Now we have them often. Great recipe! Happy weekend!! Have plans?? I’m mostly staying home getting started on a quilt for my Laurel’s wedding gift. xox

    • What an amazing gift!! We’re working on taxes here…that is always pretty time consuming and stressful. *sighs* and hoping to make some awesome snacks for the Academy Awards, although I feel like I haven’t kept up with the movies this past year! And I don’t even know who half the actors are, lol!

  2. I am one of the strange ones that love brussel sprouts. I usually do them roasted in one form or another, but these sound really interesting! I should have bought more when they were 99 cents a pound!

  3. Okay, this is definitely going in our rotation!! We’ve been on a brussels sprouts kick for the past couple of years, but have only made them with balsamic vinegar and never with cream. Sounds delicious!

  4. I don’t really like brussels sprouts…actually I’ve been looking for THE recipe and haven’t found one, I will save yours and hopefully try it as soon as possible!

    • Oh my gosh, Chef, this is supposed to be THE method to make Brussels that even haters love! The cream just somehow takes away all the funky tastes that turns off people who don’t like broccoli or cabbage or brussels sprouts.

      My 90 year old step Mom even ate one. Now one doesn’t sound like much, but considering she’s hated them all her life, it was a triumph!

      I love Brussels sprouts, so I don’t need any incentive…but I would eat these every day if I weren’t worried about calories!! 🙂

  5. Delicious. A German and no Brussels Sprouts? Quite unthinkable 😉😉 unfortunately they are too seldom in our Hypermarket, but today’s lunch for JS already has B,Sp. Prepared according to his request – nearly like yours. Might just go and have a few as a snack right now 😋😋

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