Best 7 Brussel Sprouts With Cream And Marjoram Recipes
**Creamy Garlic Brussels Sprouts with Marjoram: A Medley of Flavors for a Special Side Dish**
Brussels sprouts, often overlooked in the vegetable kingdom, take center stage in this delectable dish, where they're lovingly bathed in a luscious cream sauce infused with garlic and marjoram. This recipe presents a symphony of flavors, with the nutty sweetness of the sprouts harmonizing beautifully with the savory notes of the sauce. The addition of marjoram lends a subtle yet distinctive herbaceousness, elevating the dish to a culinary masterpiece. Whether you're hosting a festive gathering or simply seeking a delightful side dish to complement your favorite protein, these Creamy Garlic Brussels Sprouts with Marjoram are sure to impress.
**Additional Recipe Options:**
1. **Roasted Brussels Sprouts with Balsamic Glaze:** For those who prefer a slightly tangy and caramelized flavor profile, this recipe offers a delightful twist. Brussels sprouts are roasted to perfection, developing a crispy exterior and tender interior. A drizzle of balsamic glaze adds a glossy sheen and a sweet-tart balance to the dish.
2. **Brussels Sprouts Gratin:** This indulgent recipe transforms Brussels sprouts into a creamy and cheesy casserole. Thinly sliced sprouts are layered with a rich béchamel sauce, grated cheese, and breadcrumbs, then baked until golden brown and bubbly. The result is a comforting and decadent dish that's perfect for a cozy dinner party.
3. **Air Fryer Brussels Sprouts with Parmesan:** If you're looking for a healthier alternative that aún delivers on taste, these air fryer Brussels sprouts are a great choice. Tossed with olive oil, salt, and pepper, the sprouts are cooked in an air fryer until crispy and tender. A generous sprinkling of Parmesan cheese adds a savory and nutty finish.
CREAMY PARMESAN GARLIC BRUSSEL SPROUTS
Steps:
- In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.
- Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.
- Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.
Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAM-BRAISED BRUSSELS SPROUTS
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!
Provided by Pugged
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g
BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS
Categories Sauté Thanksgiving Pine Nut Fall Brussels Sprout Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.
RICH AND CREAMY BRUSSELS SPROUTS
Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.
BRUSSEL SPROUTS WITH CREAM AND MARJORAM
Steps:
- Method: 1. Saute pine nuts in 1 TBL butter on med heat until golden, about 3 minutes. set aside in bowl 2. Melt 1 TBL butter in same skillet, on med heat. 3. Add sprouts, stir 1 min, add broth, cover, and simmer about 7 minutes until sprouts are tender. 4. Uncover and allow broth to evaporate about 5 minutes. 5. Using a wooden spoon, push sprouts to side of skillet. Melt 1 TBL butter in center of skillet. 6. Add shallots; saute until tender about 2 minutes. 7. Stir in marjoram, then cream, simmer until sprouts are coated with cream stirring frequently about 4 minutes. 8. Season with salt & pepper mix in 1/2 of pine nuts. Sprinkle other half of pine nuts over top when placed in serving bowl. This recipe can be made up to 4 hours ahead, then reheated over med heat.
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together - but watch out for fights over who gets the last of the sauce. -Liz Koschoreck, Berea, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.
Nutrition Facts : Calories 256 calories, Fat 24g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 445mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Choose the right Brussels sprouts: Look for firm, bright green Brussels sprouts with tightly closed leaves. Avoid any sprouts that are yellowed, wilted, or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any loose or discolored leaves.
- Blanch the Brussels sprouts: This step helps to preserve the bright green color of the sprouts and reduce their bitterness. To blanch the sprouts, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender-crisp. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Cook the Brussels sprouts: There are many different ways to cook Brussels sprouts, including roasting, sautéing, and steaming. For this recipe, we will be sautéing the sprouts. Heat a large skillet over medium heat. Add the olive oil and butter and swirl to coat the pan. Add the Brussels sprouts and cook, stirring occasionally, until they are browned and tender, about 10 minutes.
- Add the cream and marjoram: Stir in the heavy cream, grated Parmesan cheese, and chopped marjoram. Cook for an additional 2-3 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- Serve the Brussels sprouts: Transfer the Brussels sprouts to a serving dish and garnish with additional chopped marjoram. Serve immediately.
Conclusion:
Brussels sprouts with cream and marjoram is a delicious and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts are tender and flavorful, and the creamy sauce is rich and decadent. The marjoram adds a touch of freshness and herbiness to the dish. This recipe is sure to be a hit with your family and friends.
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