Bring out the best in Brussels sprouts with this simple, creamy preparation. Don’t skimp on the salt: it lends depth and highlights the sprouts’ natural sweetness.


Creamed Brussels Sprouts Creamed Brussels Sprouts
Indulge in this creamy Brussels spouts preparation that combines the best elements of creamed spinach with the holidays’ favorite petite cabbage.
Yield: serves 6-8
Time: 30 minutes


  • 3 Tbsp. unsalted butter
  • 2 small shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 lb. Brussels sprouts, trimmed and thinly sliced
  • 34 cup chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 cup heavy cream
  • 14 tsp. sugar


  1. In a 6-quart saucepan, melt the butter over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until soft, about 4 minutes. Add the Brussels sprouts and stock, season with salt and pepper, and bring to a boil; cover and cook until wilted and soft, about 5 minutes. Uncover, stir in the cream and sugar, and cook until the liquid is reduced by half, about 3 minutes more. Season with salt and pepper; serve.