Best 18 Creamy Brussels Sprouts Recipes

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Roasted Brussels sprouts bring out their natural sweetness and caramelize their edges slightly. With a hint of garlic, Dijon, and lemon mixed in, they become a bright and flavorful side dish that pairs well with a variety of entrees. On the other hand, creamy Brussels sprouts are indulgent and decadent but still healthy. Pancetta or bacon, shallots, and garlic provide savory flavor, while heavy cream and Parmesan cheese create a velvety, rich sauce that coats the tender sprouts. Then we have Brussels sprouts gratin, a cheesy and comforting casserole that's perfect for a holiday dinner. With layers of tender Brussels sprouts, creamy sauce, and a crispy breadcrumb topping, it's sure to impress your guests. Finally, if you're looking for a lighter option, Brussels sprouts slaw is a refreshing and crunchy side dish that's perfect for summer cookouts. Shredded Brussels sprouts are tossed with a tangy dressing made with apple cider vinegar, Dijon mustard, and honey.

Let's cook with our recipes!

CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

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

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

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

CREAMY BRUSSELS SPROUTS BAKE



Creamy Brussels Sprouts Bake image

Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

RICH AND CREAMY BRUSSELS SPROUTS



Rich and Creamy Brussels Sprouts image

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

1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup slivered almonds, toasted

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.

CREAMY BRUSSELS SPROUTS



Creamy Brussels Sprouts image

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

Steps:

  • Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE



Creamy Potato-Brussels Sprouts Casserole image

This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).

Provided by barbara

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 7

4 potatoes, peeled and cut into 6 pieces
1 ½ (12 ounce) packages Brussels sprouts
1 ¼ cups heavy whipping cream
2 small eggs
salt and freshly ground black pepper
3 pinches ground nutmeg
1 cup shredded Cheddar cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
  • Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
  • Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 34.4 g, Cholesterol 133.6 mg, Fat 26.4 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 16 g, Sodium 208.8 mg, Sugar 3.4 g

CREAMY EASY BRUSSELS SPROUTS SOUP



Creamy Easy Brussels Sprouts Soup image

This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 pint Brussels sprout, washed and cut in half
1 cup water
1 cup chicken stock
2 garlic cloves
1 tablespoon dried onion
1/2 grated fresh nutmeg
salt
white pepper
hot pepper sauce, dashes to your liking (green)
1/3 cup light cream
2 tablespoons butter

Steps:

  • Cook Brussels sprout in water till tender 5 minutes.
  • Put into blender and puree till smooth.
  • Return back to pot and add rest of ingredients.
  • Simmer 5 minutes stirring not to stick to bottom of pan.

CREAMY BAKED BRUSSELS SPROUTS



Creamy Baked Brussels Sprouts image

Make and share this Creamy Baked Brussels Sprouts recipe from Food.com.

Provided by CookingMonster

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups Brussels sprouts, frozen
2 green onions or 1 small onion, chopped
8 soda crackers, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can cream of celery soup
1/4 cup milk

Steps:

  • Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
  • Cut all brussels sprouts in half, if needed so they are all similar in size.
  • In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
  • Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

CREAMY BRUSSELS SPROUTS WITH BACON



Creamy Brussels Sprouts With Bacon image

Quick and easy to prepare, and not a bad way to get the young'uns to eat the much-hated Brussels Sprouts. The sweet & smoky bacon counters the bitterness of the sprouts. And don't use non-fat sour cream - full fat works better.

Provided by Glutton

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs Brussels sprouts, sliced lengthwise (frozen is good, fresh is better)
6 -8 slices thick center-cut bacon, cut into strips
1/2 cup sour cream
kosher salt
pepper

Steps:

  • Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
  • Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
  • Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
  • Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.

CREAMY BRUSSELS SPROUTS GRATIN



Creamy Brussels Sprouts Gratin image

Make and share this Creamy Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb frozen Brussels sprouts (or fresh Brussels sprouts)
1 tablespoon butter
1/2 cup chopped white onion
1 tablespoon flour
1/2 cup sliced mushrooms
1/2 cup half-and-half cream
1/2 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 350.
  • If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
  • directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
  • In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
  • Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
  • Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
  • In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
  • Bake at 350 for 25-30 minutes or until bubbly on top.

CREAMY BRUSSELS SPROUTS GRATIN WITH BLEU CHEESE



Creamy Brussels Sprouts Gratin With Bleu Cheese image

Found originally here: http://www.seriouseats.com/recipes/2012/02/creamy-brussels-sprouts-gratin-with-blue-cheese-recipe.html

Provided by Coraniaid

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs Brussels sprouts
1 teaspoon butter
6 ounces blue cheese
3/4 cup cream
1/2 cup whole milk
1 tablespoon whole grain mustard
1/4 cup parmesan cheese

Steps:

  • Trim & cut sprouts in half lengthwise.
  • Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.
  • Butter a shallow baking dish and set aside.
  • Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.
  • In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.
  • Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON



Creamy Brussels Sprouts With Mushrooms and Bacon image

This is a great way to make brussel sprouts. Even if you are not their biggest fan, you will like them this way! This is also great over pasta!

Provided by The Miserable Gourm

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces fresh Brussels sprouts, cleaned and halved
10 ounces fresh mushrooms, cleaned and sliced thick
2 tablespoons butter
2 tablespoons olive oil
4 cloves freh garlic, smashed
1/4 cup parmesan cheese
2 slices bacon, cooked and crumbled
3/4 cup cream

Steps:

  • In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
  • Cook sliced mushrooms about 5 minutes. Remove from pan.
  • Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
  • Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
  • Serve topped with parmesean cheese.
  • Also great with a cut pasta.
  • .

Nutrition Facts : Calories 456.9, Fat 34, SaturatedFat 16.2, Cholesterol 78.2, Sodium 278.1, Carbohydrate 30.4, Fiber 4.7, Sugar 3.5, Protein 13.3

CREAMY BRAISED BRUSSELS SPROUTS



Creamy Braised Brussels Sprouts image

From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!

Provided by COOKGIRl

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons grapeseed oil (changed from olive oil)
1 1/2 lbs Brussels sprouts, trimmed and cut in half (or quarter them if large)
2 small shallots, finely diced
1 cup heavy cream
salt, to taste
fresh cracked black pepper, to taste
1 tablespoon dark aged balsamic vinegar, to taste

Steps:

  • Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
  • Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
  • Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
  • Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
  • Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
  • Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
  • Serve immediately.

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING



Fried Brussels Sprouts with Creamy Mustard and Cider Dressing image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2/3 cup creme fraiche
1/3 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon honey
Kosher salt and freshly cracked black pepper
1/2 cup canola oil
4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)

Steps:

  • In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
  • In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
  • Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.

BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE



Brussels Sprouts in Creamy Mustard Sauce image

This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.

Provided by ashlynn08

Categories     Vegetable

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups yogurt
2 tablespoons Dijon mustard
2 tablespoons real maple syrup or 2 tablespoons honey
1/4-1/2 teaspoon salt
1 tablespoon minced fresh dill or 1 teaspoon dried dill
fresh ground black pepper, to taste
1 -1 1/2 lb Brussels sprout
1 tablespoon butter

Steps:

  • Whisk together the first 6 ingredients in a medium sized bowl.
  • Cover and let the mixture come to room temperature. Set aside.
  • Quarter the sprouts, unless they are very small, in which case leave them whole.
  • Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
  • Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
  • When they are done, transfer them to a bowl and pour sauce over the top.
  • Serve right away.

CROCK POT CREAMY CHICKEN & BRUSSELS SPROUTS



Crock Pot Creamy Chicken & Brussels Sprouts image

I had planned to make a crock pot dish with chicken and broccoli. I had assembled all the ingredients and went to the freezer - yikes! No broccoli! Not even any spinach! The only vegetable available was a lonely bag of Brussels sprouts. Okay, I thought that might be a weird combination, but I decided to give them a chance and I'm...

Provided by Diane Whitbeck

Categories     Chicken

Time 7h20m

Number Of Ingredients 11

2 lb boneless, skinless chicken breasts, cubed
1 Tbsp italian seasoning (or use 1 tsp each oregano, thyme & basil)
1 can(s) cream of chicken soup, condensed
1 pkg onion soup mix
11 oz mushroom pieces, undrained
8 oz cream cheese, cubed
10 oz brussels sprouts, frozen
1 c dry white wine (i used chardonnay)
8 oz small shell pasta, uncooked
salt and pepper, to taste
cooking spray

Steps:

  • 1. Spray crock pot with cooking spray.
  • 2. Place all ingredients except for shell pasta in crock pot in order listed. Cook on low for 6.5 hours.
  • 3. Stir crock pot ingredients gently to blend all ingredients and make it creamy without breaking apart the Brussels sprouts. Stir in the small shell pasta, ensuring it is covered by liquid (add stock or water if necessary) by pushing it under the surface with a spoon. Cook on low for 30 minutes, until pasta is tender. Plate and enjoy!
  • 4. NOTE: For those of you who do not cook with wine, you can substitute 1/2 - 3/4 cup chicken broth and 2 - 3 Tbsp each lemon juice and balsamic vinegar.

CREAMY CUCUMBER BRUSSELS SPROUTS



Creamy Cucumber Brussels Sprouts image

Brussels sprouts in a creamy cucumber sauce. Delicious!

Provided by Shauna

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 55m

Yield 8

Number Of Ingredients 7

¾ pound Brussels sprouts, trimmed
½ cup butter
2 medium cucumbers, cut into 1/2 inch chunks
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon
⅛ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
  • Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.
  • In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
  • Cover, and bake 20 minutes in the preheated oven.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.5 g, Cholesterol 35.4 mg, Fat 12.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 126.5 mg, Sugar 4.6 g

CREAMY FETTUCCINI WITH BRUSSELS SPROUTS & MUSHROOMS



Creamy Fettuccini With Brussels Sprouts & Mushrooms image

Make and share this Creamy Fettuccini With Brussels Sprouts & Mushrooms recipe from Food.com.

Provided by TattooedMamaof2

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces whole wheat fettuccine
1 tablespoon extra virgin olive oil
4 cups mushrooms, sliced
4 cups Brussels sprouts, finely sliced
1 tablespoon garlic, minced
1/2 cup dry sherry, or, 2 T sherry vinegar
2 cups low-fat milk
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup asiago cheese, shredded

Steps:

  • Cook pasta until tender, 8-10 minutes. Drain & return to pot.
  • Meanwhile, heat oil in a large skillet over medium heat. Add veggies, and cook, stirring often, until mushrooms have released their liquid, 8-10 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
  • Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
  • Stir in Asiago until melted. Toss the pasta and the sauce. Serve with more cheese, if desired.

Nutrition Facts : Calories 376.3, Fat 4.3, SaturatedFat 1.1, Cholesterol 4.1, Sodium 252.7, Carbohydrate 57.3, Fiber 2, Sugar 6.7, Protein 14.3

CREAMY BRUSSELS SPROUTS WITH PEPPERED BACON



CREAMY BRUSSELS SPROUTS WITH PEPPERED BACON image

Wow--this sounds like a dynamite dish, rich and creamy and bacon too! Gotta love it! Recipe & photo: Family Circle Hometown Favorites 06-12-14

Provided by Ellen Bales

Categories     Vegetables

Time 35m

Number Of Ingredients 7

4 slice peppered bacon
2 lb brussels sprouts, trimmed and halved through stem end
3/4 c chicken broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 c whipping cream
cracked black pepper

Steps:

  • 1. In a large skillet cook bacon over medium heat until browned and crisp. Drain, reserving 2 Tbsp. drippings in skillet.
  • 2. Add Brussels sprouts to drippings in skillet. Cook over medium heat 4 minutes, stirring occasionally. Add broth, salt and pepper. Heat to boiling. Reduce heat; simmer, covered, for 5 minutes. Uncover; cook 2 to 4 minutes more or until liquid is almost evaporated. Add cream. Cook 4 minutes more or until thickened.
  • 3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.

Tips:

  • Choose the right Brussels sprouts: Look for firm, deep-green sprouts with tightly closed leaves.
  • Trim the Brussels sprouts properly: Remove any yellow or wilted leaves and trim the stem end.
  • Blanch the Brussels sprouts: This helps to preserve their color and nutrients.
  • Cook the Brussels sprouts until tender: You can do this by boiling, steaming, roasting, or sautéing them.
  • Don't overcook the Brussels sprouts: Otherwise, they will become mushy and lose their flavor.
  • Season the Brussels sprouts to taste: You can use salt, pepper, garlic, onion, or other herbs and spices.
  • Serve the Brussels sprouts immediately: They are best when served hot or warm.

Conclusion:

Creamy Brussels sprouts are a delicious and nutritious side dish that can be enjoyed by people of all ages. They are easy to make and can be prepared in a variety of ways. With their creamy, garlicky sauce and tender-crisp texture, creamy Brussels sprouts are sure to be a hit at your next meal.

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