Creamed Brussels Sprouts Recipes

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CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

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Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

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

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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

CREAMED BAKED BRUSSELS SPROUTS



Creamed Baked Brussels Sprouts image

While we absolutely love a roasted Brussels sprout, shaved Brussels sprouts add much-appreciated versatility to the mix. The fact that you can now buy them pre-shaved at your supermarket is a huge time saver, turning this into a 30-minute side perfect for any holiday table. We tossed the sprouts with melty cheeses and baked them until rich and bubbly for a vegetable dish even the pickiest kids will come back for.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
2 cloves garlic, minced
1 large shallot, chopped
2 pounds shredded Brussels sprouts
Kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces shredded Monterey Jack cheese (about 2 1/2 cups)
1 1/4 cups heavy cream
1/2 cup freshly grated Parmesan (about 1 3/4 ounces)
1/3 cup plus 3 tablespoons salad dressing spread
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley

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Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
  • Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

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

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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.

BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE



Brussels Sprouts in Rosemary Cream Sauce image

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together - but watch out for fights over who gets the last of the sauce. -Liz Koschoreck, Berea, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh Brussels sprouts (about 4 cups)
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 tablespoon coarsely chopped fresh rosemary
2 garlic cloves, minced
3/4 teaspoon salt
1/4 cup shredded Parmigiano-Reggiano cheese
Freshly ground pepper

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Steps:

  • Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.

Nutrition Facts : Calories 256 calories, Fat 24g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 445mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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

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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.

CREAMED BRUSSELS SPROUTS



Creamed Brussels Sprouts image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds brussels sprouts
1 quart boiling water
2 tablespoons glace de viande
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup light cream

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Steps:

  • Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
  • While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
  • Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.

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  • Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
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