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
- 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.
- Properly season the cream sprouts with salt and pepper, it will make all the difference to the finished dish.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
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.
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.
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.
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.
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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.
Creamed Brussels Sprouts
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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
This is easily my favourite way to eat sprouts!
Lesley says
Thank you Chloe, glad you enjoyed this variation.
Sisley White - Sew White says
This was a lovely way to have brussel sprouts in a different way. The nutmeg is definitely the secret ingredient.
Lesley says
Thank you Sisley, I totally agree the nutmeg just adds something extra.
Janice says
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!
Lesley says
Me too Janice, the more butter the better.
Sally says
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!
Lesley says
Thank you Sally, I love sprouts too and this recipe is a great change.
Cat | Curly's Cooking says
Oooh these look delicious! I bet they taste even better with your pork belly recipe!
Lesley says
Thank you Cat, they would indeed work perfectly with our pork belly dish!
Jacqui Bellefontaine says
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
Lesley says
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