Creamed Brussels Sprouts

Creamed Brussels sprouts are one of my favourite ways to serve Brussels sprouts. The addition of garlic infused cream and a grating of nutmeg makes this easy vegetable side dish ideal any time of the year served alongside the Sunday roast.

These days Brussels sprouts are available fresh from our supermarkets all year round, however they really come into their own over the Winter. Creamy Brussels sprouts are a great addition to the Winter dinner table, particularly over the festive period when sprouts are at their best.

I don’t think any other vegetable divides the Nation quite as much as the humble sprout. People either love them or hate them, you rarely get someone who “doesn’t mind” them. I’m in the former camp, I love sprouts and eat them as often as I can the whole year round.

However, I believe that a lot of the bad press surrounding this vegetable comes from over-cooking them. Soggy sprouts are a hard sell by anyone’s standards. However, cooked until just tender, drained and tossed in butter with salt and a good crack of black pepper is as close to vegetable perfection as it comes for me!

This easy creamed Brussels sprouts recipe is one I cook when I want a change as it’s quick and simple but full of flavour. I often serve creamed Brussels sprouts to those less in love with this Winter green than I am! The cream and the garlic help to mellow the sprout flavour.

Why you’ll love this recipe

• The perfect balance of flavours the creamy sauce and the garlic balance out the bitterness of the Brussels sprouts.
• Make ahead earlier in the day and gently warm up when you are ready to serve.
• Feed a crowd as this recipe is easily doubled up if catering larger numbers.

Recipe ingredients & substitutions

• Brussels spouts – I used fresh Brussels sprouts as they don’t soften up too much when cooked. You still want to keep a bit of bit to them before shredding and adding to the creamy sauce.
• Garlic – I used a close of garlic which I bruise and added when heating up the cream. The garlic is added for flavour and discarded afterwards and not added to the sauce.
• Cream – double cream (heavy cream) forms the base of the sauce. You could use single cream but it won’t have the same consistency.
• Seasoning – I season the sauce with sea salt, black pepper and just a touch of grated nutmeg. The nutmeg is optional, but it does give the sauce depth.

How to make creamed Brussels sprouts

• To prepare the Brussels sprouts, wash and trim them and cut a small cross at the base of the stem (this helps them to cook evenly). Place in a large pan of salted boiling water and cook for 8-10 minutes until tender.
• Once the sprouts are tender, drain them and set aside to cool. Once cool enough to handle, shred the sprouts finely using a sharp kitchen knife.

• To make the sauce, place the cream and garlic in a saucepan and heat over a medium heat to a slow boil. Stir frequently to stop the cream from burning.
• Reduce this mixture by half, remove and discard the garlic.

• Mix the shredded sprouts into the cream, add a few gratings of nutmeg and season to taste with salt and pepper.
• Stir together until the shredded sprouts are completely covered in sauce. Warm up and serve immediately.

Recipe variations & substitutions

Here are some extra flavours you can add to the cream sauce, or stir through the sprouts before serving:

• Freshly squeezed lemon juice
• Finely grated lemon zest.
• Grated fresh apple.
• Fresh herb like thyme or parsley.
• Crispy smoked bacon pieces.
• Crushed chestnuts are a perfect festive addition.
• A splash of white wine or apple cider vinegar.

Serving suggestion

Creamed Brussels sprouts are a great tasting side dish to serve all year round. However, sprouts are the perfect pairing on Christmas day with my Roast Turkey Crown or Roast leg of Pork Stuffed with Bacon & Cranberries.

The rest of the year I enjoy this easy side dish with the Sunday roast. Try it with my Slow roast Pork Belly with Crispy Crackling, Pork Fillet wrapped in Bacon with Sage or Pan-roasted Guinea Fowl with Chicken Jus.

Useful hints & tips

1. Don’t overcook the sprouts, cook until just tender, any longer and you are in soggy sprout territory and nobody will thank you for that.
2. Properly season the cream sprouts with salt and pepper, it will make all the difference to the finished dish.
3. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my favourite seasonal side dishes:

• Roasted Brussels Sprouts with Bacon & Chestnuts
• Easy Honey Roasted Vegetables
• Spicy Braised Red Cabbage
• Savoy Cabbage with Bacon & Apple
• Potato Pave
• Easy Boulangere Potatoes

For all my favourite vegetable recipes in one place, check out my Best Vegetable Side Dishes post.