Skip to Content

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.

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.

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

  • 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.
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:

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 2 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 115kcal

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
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook
Recipe Rating




Chloe

Saturday 2nd of December 2023

This is easily my favourite way to eat sprouts!

Lesley

Monday 4th of December 2023

Thank you Chloe, glad you enjoyed this variation.

Sisley White - Sew White

Monday 27th of November 2023

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

Lesley

Tuesday 28th of November 2023

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

Janice

Thursday 23rd of November 2023

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

Tuesday 28th of November 2023

Me too Janice, the more butter the better.

Sally

Thursday 23rd of November 2023

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

Thursday 23rd of November 2023

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

Cat | Curly's Cooking

Thursday 17th of December 2020

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

Lesley

Tuesday 5th of January 2021

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