Creamed Brussels Sprouts

  • Serves

    serves 6-8

  • Cook

    30 minutes

By SAVEUR Editors

Published on November 20, 2019

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.


  • 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


Step 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.

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