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Home » side dishes

Creamed Brussels Sprouts

Modified: Jan 27, 2025 by Lesley · Published: Nov 20, 2023 · This post may contain affiliate links · 12 Comments

Pinnable image with recipe title and a grey bowl filled with creamed Brussels sprouts with a wooden board with roasted pork belly set alongside.
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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.

A grey bowl filled with creamed Brussels sprouts with a wooden board with roasted pork belly set alongside.

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.

A grey bowl filled with creamed Brussels sprouts.

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients & substitutions
  • How to make creamed Brussels sprouts
  • Recipe variations & substitutions
  • Serving suggestion
  • Useful hints & tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Creamed Brussels Sprouts
    • Ingredients
    • Instructions

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

Creamed Brussels sprouts recipe ingredients.
  • 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

A saucepan filled with water and trimmed Brussels sprouts.
A pair of hands holding a kitchen knife chopping up Brussels sprouts on a board.
  • 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.
A saucepan filled with cream and a crushed clove of garlic.
A saucepan filled with a reduction of cream.
  • 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.
A hand holding a grater and whole nutmeg being grated over a saucepan of shredded Brussels sprouts.
A saucepan filled with shredded Brussels sprouts coated in a cream sauce.
  • 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.
A white bowl filled with creamed Brussels sprouts.

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.

A grey bowl filled with creamed Brussels sprouts with a wooden board with roasted pork belly set alongside.

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.

FAQs

How to prepare Brussels sprouts?

Brussels sprouts are really easy to prepare, simply remove any wilted outer leaves and cut a little off the base of the stem, but not too much or they will fall apart. I then like to cut a shallow cross at the bottom of each sprout stem as this helps them to cook evenly, particularly the larger ones.

How can I improve the taste of Brussels sprouts?

If you're not keen on the bitterness of Brussels sprouts, this creamy Brussels sprouts recipe is a great one to try as the cream and garlic balance out and soften the bitter sprouts. You also need to season sprouts with salt as salt will balance bitterness.

Other great flavours to add to sprouts include bacon, lemon, apple, thyme, or a splash of apple cider or white wine vinegar. All these flavours will help to balance out the bitterness.

Can creamed Brussels sprouts be made ahead?

This dish can be prepared ahead of time and allowed to cool, keeping the dish in the fridge overnight. Remove from the fridge half an hour before serving to allow it to come to room temperature. Place gently over a medium heat until piping hot and serve immediately. If the sprouts look to be too thick, just add a splash of vegetable stock or water to loosen them.

How to freeze creamed Brussels sprouts?

This dish can be made and once cooled frozen in an airtight container. When ready to use, take out of the freezer and defrost overnight in the fridge. Reheat the sprouts just before serving.

Pin the recipe

Pinnable image with recipe title and a grey bowl filled with creamed Brussels sprouts with a wooden board with roasted pork belly set alongside.

Additional recipe suggestions

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

  • Easy Brussels Sprouts Gratin
  • 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.

A grey bowl filled with creamed Brussels sprouts with a wooden board with roasted pork belly set alongside.

Creamed Brussels Sprouts

Creamed Brussels sprouts, a delicious vegetable side dish, combining cooked and shredded Brussels sprouts with cream, garlic and a grating of nutmeg. This easy vegetable side dish is great any time of the year served alongside the Sunday roast.
5 from 8 votes
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Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Servings: 12 servings
Calories: 115kcal
Author: Lesley Garden

Ingredients

  • 800 g brussel sprouts (washed and trimmed)
  • 1 clove garlic (skin removed and bruised)
  • 300 ml double cream ((heavy cream))
  • grated nutmeg
  • salt & pepper

Instructions

  • 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.
Nutrition Facts
Creamed Brussels Sprouts
Amount Per Serving
Calories 115 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 34mg11%
Sodium 26mg1%
Potassium 278mg8%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 870IU17%
Vitamin C 57mg69%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish
Cuisine : British
Keyword : Simple, vegetarian
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Comments

  1. Chloe says

    December 02, 2023 at 11:57 pm

    5 stars
    This is easily my favourite way to eat sprouts!

    Reply
    • Lesley says

      December 04, 2023 at 12:12 pm

      Thank you Chloe, glad you enjoyed this variation.

      Reply
  2. Sisley White - Sew White says

    November 27, 2023 at 9:01 pm

    5 stars
    This was a lovely way to have brussel sprouts in a different way. The nutmeg is definitely the secret ingredient.

    Reply
    • Lesley says

      November 28, 2023 at 11:31 am

      Thank you Sisley, I totally agree the nutmeg just adds something extra.

      Reply
  3. Janice says

    November 23, 2023 at 4:23 pm

    5 stars
    I love brussels sprouts just steamed with butter. So I was curious about the creamed verison. Oh my, they are so delicious and will definitely have a regular place on my table!

    Reply
    • Lesley says

      November 28, 2023 at 11:27 am

      Me too Janice, the more butter the better.

      Reply
  4. Sally says

    November 23, 2023 at 2:34 pm

    5 stars
    I love sprouts so am always looking for new ways to serve them. I made these for my family the other night and everyone loved them!

    Reply
    • Lesley says

      November 23, 2023 at 2:42 pm

      Thank you Sally, I love sprouts too and this recipe is a great change.

      Reply
  5. Cat | Curly's Cooking says

    December 17, 2020 at 5:47 pm

    5 stars
    Oooh these look delicious! I bet they taste even better with your pork belly recipe!

    Reply
    • Lesley says

      January 05, 2021 at 11:15 am

      Thank you Cat, they would indeed work perfectly with our pork belly dish!

      Reply
  6. Jacqui Bellefontaine says

    December 12, 2019 at 2:51 pm

    5 stars
    As a lover of sprouts I love the idea of this recipe and will be trying it over the Festive at some point for sure

    Reply
    • Lesley says

      December 12, 2019 at 3:26 pm

      Thank you Jacqui, like you I love sprouts and eat them all season. However, I do find this a great alternative for those who are less sure of the humble sprout. Lesley

      Reply

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Recipe Rating




5 from 8 votes (2 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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