Creamed Brussels Sprouts make a delicious side dish during the holiday season. The creamy base blends seamlessly with the tender sprouts. This dish complements hearty mains and festive sides perfectly. It’s my beloved alternative to the Brussels sprout casserole.
Contents
Creamed Brussels sprouts recipe
Creamed Brussels sprouts are a rich and flavorful side dish. They elevate the often polarizing vegetable into a creamy, decadent treat. The dish includes Brussels sprouts cooked until tender and combined with a creamy sauce.
Creamed Brussels sprouts deliver a rich balance of flavors. The creamy sauce creates a rich and velvety texture. It is often enriched with heavy cream, sour cream, or half-and-half. Savory elements like bacon or shallots add depth. Smoky and sweet notes complement the natural earthiness of the sprouts.
The sweetness of the sprouts contrasts with creamy, savory elements. This contrast makes this dish both comforting and satisfying.
This side dish pairs well with roast turkey, salmon filets, and a roast leg of pork. The dish also enhances roasted or pan-seared chicken and grilled beef like skirt steak.
For vegetarian meals, these sprouts go nicely with creamy pasta dishes or cheesy gratins and vegetable casseroles. In terms of other sides, they are a perfect match for roasted or mashed potatoes. A fresh salad also provides a refreshing contrast to the dish’s creamy richness.
Here’s how to make the creamed Brussels sprouts:
Creamed Brussels Sprouts
Nutrition
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp butter
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp nutmeg optional
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- In a large pot of boiling salted water, cook the Brussels sprouts for about 5-7 minutes, or until tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Lower the heat and add the heavy cream to the skillet. Stir to combine, bringing it to a simmer. Add the Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and nutmeg (if using).
- Add the cooked Brussels sprouts to the skillet, stirring them into the creamy sauce. Cook for another 3-5 minutes, allowing the sprouts to absorb the flavors and the sauce to thicken.
- Garnish with fresh parsley and serve immediately as a side dish.
SIMILAR RECIPES:
Variations
Brussels sprouts and cream can be customized in various variants to suit different tastes and occasions.
- Cheesy Variations
- Add Parmesan and Mozzarella to the cream sauce for a rich, gooey texture.
- Use Gruyère or Gouda for a more robust flavor.
- Additions for Flavor
- Brussels sprouts bacon and cream add crispy bacon for a smoky flavor.
- Sautéed mushrooms add an earthy element to the dish.
- Toasted hazelnuts or walnuts provide a crunchy texture and nutty flavor.
- Vegetarian Options
- Replace chicken broth with vegetable broth for a vegetarian version.
- Fresh herbs like thyme or parsley enhance the flavor without meat.
- Fruit Additions
- A splash of lemon juice or zest brightens the dish.
- Grated apple or pear introduces a sweet contrast to savory elements.
- Seasonal Variations
- For winter meals, nutmeg and crushed chestnuts add a festive touch.
- Crushed red pepper flakes add a spicy kick to the creamy sauce.