*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.
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.
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.
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!
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!
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!
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.
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.
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 cream and the additional cook time and thought it tasted fantastic! Next time I'll stop there or just add a couple tablespoons of cream and give it a quick simmer and serve. 35 minutes of simmering turned the sprouts to mush.
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