How to make Creamed Brussels Sprouts

Hello, everyone! It’s Julia here from Dinner with Julia. Today, I’m excited to share with you one of my favorite recipes – Creamed Brussels Sprouts. This dish is not only delicious but also packed with nutrients, making it a perfect side dish for any meal.

Before we dive into the cooking tips and serving suggestions, let’s talk a bit about Brussels sprouts. These little green gems are a powerhouse of vitamins C and A, potassium, calcium, and fiber. They’re also high in fiber, vitamins, minerals, and antioxidants, which can help decrease inflammation and improve immune system health. Isn’t that amazing?

Creamed Brussels Sprouts Recipe

Creamed Brussels Sprouts

I also like that they resemble miniature cabbages, but don't really taste like cabbage; to me they are more like a combination of broccoli and cauliflower. However, Julia advices to use care when cooking Brussels sprouts, as "overcooked sprouts become, yellowish, mushy and develop the flavor of stale cabbage." They can also develop a certain overcooked-cabbage smell, which is probably the number one reason people seem to avoid them.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Equipment

• 1 large saucepan
• 1 baking dish
• 1 small saucepan

Ingredients

  

• 2 {1-quart} baskets Brussels sprouts
• Fine sea salt
• 1 tablespoon softened butter
• 1/4 cup heavy whipping cream
• Freshly ground black pepper

Instructions

 

• Bring 4 quarts of water to a boil in a large saucepan; add 2 teaspoons salt and drop in the Brussels sprouts. Cook the sprouts for 5 minutes; drain in a colander and run cold water over them to stop the cooking.
• Preheat oven to 375 degrees.
• Butter a gratin or baking dish with the butter and arrange the sprouts heads-up in the dish. Cover with foil and bake 10 minutes.
• Bring the cream to a boil in a small saucepan {or microwave on high in a 2-cup Pyrex measuring cup until boiling hot}. Pour the hot cream over the sprouts and continue baking for 10 more minutes.
• Season with more salt, if you like, and grind fresh pepper over them before serving.

Video

Notes

There are a handful of recipe variations for Brussels sprouts in MTAOFC, and they are all coated in butter and/or cheese. I decided to prepare the freshly picked Brussels sprouts I brought home with other day with a simple dressing of butter and cream, which will nestle up to a Thanksgiving turkey just fine.

Keyword Brussels sprouts

Cooking Tips

When preparing Brussels sprouts, there’s no need to peel them. Just remove any discolored leaves if there are some, otherwise leave them be and trim the bases. But remember, don’t cut crosses in the bases as this may encourage water to get into the sprout and make it soggy as it cooks.

One of the best ways to cook Brussels sprouts is to sauté them. Heat oil over medium-high in a large skillet, add the sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized. This usually takes about 8 to 10 minutes. Then, add a bit of water and cook until evaporated, about 2 minutes. Finally, add lemon juice and toss to coat. The result? Perfectly cooked, caramelized Brussels sprouts with a hint of tanginess from the lemon juice.

Looking for a healthier alternative? Try Air Fried Brussels Sprouts! With the same great taste and a fraction of the oil, air frying offers a crisp texture and delightful flavor. Simply toss them in your air fryer, set to your preferred temperature, and enjoy perfectly cooked Brussels sprouts with a guilt-free twist.

If you haven’t experienced the magic of air frying, now’s the time to give it a go. Elevate your Brussels sprouts game with the crispy perfection that only best air fryer can deliver.

Serving Suggestions

Creamed Brussels sprouts can be served as a side dish with almost any main course. They pair particularly well with meats like bacon, prosciutto, poultry, fish, and steak. You can also add a splash of dry white wine, cider vinegar, or a drizzle of your favorite salad dressing to cut through the strong flavor of the sprouts.

If you’re a cheese lover like me, you can’t go wrong with adding some cheesy goodness to your creamed Brussels sprouts. A sprinkle of Parmesan cheese or a dollop of tangy Dijon mustard can elevate the dish to a whole new level.

FAQs

• Can I store cooked Brussels sprouts? Yes, you can store cooked Brussels sprouts in a perforated plastic bag for up to a week. If you want to keep them longer, consider pickling or freezing them.
• What are the health benefits of Brussels sprouts? Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including decreased inflammation and improved immune system health.
• Can I use fresh Brussels sprouts instead of frozen ones? Absolutely! If using fresh Brussels sprouts, just trim them and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 to 15 minutes.
• What other vegetables are in the same family as Brussels sprouts? Brussels sprouts are in the same family as broccoli, cauliflower, and Bok choy.
• How many Brussels sprouts count as one of your five-a-day? An 80g portion (about eight Brussels sprouts) counts as one of your five-a-day.

That’s it for today, folks! I hope you enjoyed this post about Creamed Brussels Sprouts. Remember, cooking is all about experimenting and having fun in the kitchen. So, don’t be afraid to try new things and make the recipe your own. Happy cooking!