80 Ratings
  • 5 Rating Star 61
  • 4 Rating Star 8
  • 2 Rating Star 6
  • 3 Rating Star 5

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!

Pugged
prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

254.73 calories; 4.75 g protein; 11.71 g carbohydrates; 22.69 g fat; 74.68 mg cholesterol; 171.31 mg sodium.Full Nutrition


Reviews (64)

Read All Reviews

Most helpful positive review

Jonny's Girl
12/24/2012
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.
(33)

Most helpful critical review

Anonymous
12/13/2011
Sorry just didn't do it for me and I am a Brussel Sprout fan. The sauce was boring and the Brussel Sprouts had a very strong flavor. I thought braising them first would make them taste sweet like when they are roasted but it didn't do the trick.
(2)
80 Ratings
  • 5 Rating Star 61
  • 4 Rating Star 8
  • 2 Rating Star 6
  • 3 Rating Star 5
Jonny's Girl
12/24/2012
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.
(33)
cynjne
10/26/2010
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.
(14)
Anonymous
02/18/2009
This recipe was amazing! They were even better as leftovers after they had marinated in the cream over night!!!
(12)
evenstareleni
02/25/2011
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!
(11)
LeesaMcLellan
12/29/2010
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!
(11)
Pam Ziegler Lutz
10/19/2010
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!
(9)
MIASMAMA
10/08/2009
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.
(8)
Anonymous
02/01/2010
Really good! Be sure to use heavy cream and not a substitute - evaporated milk curdled immediately but cream was smooth and wonderful.
(6)
recipejunkie
02/08/2010
OMG! Best brussels sprouts I ever had (and I love them just steamed with butter anyway). I also have a special place in my heart (and my recipe box) for recipes with 5 ingredients or less. This makes the grade on all fronts.
(6)