Sautéed Brussels Sprouts in Cream Sauce (Creamed Brussels Sprouts Recipe)
Last Updated on January 18, 2022 by Betty Davies
Don’t think you like Brussels sprouts? Time to think again, because this creamed Brussels sprouts recipe is to die for! Sprouts are quickly sautéed before being tossed in a cream and dijon mustard sauce. Ready in a few minutes, they are perfect for a quick and easy vegetable side dish and tasty enough for the holidays!
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Brussels sprouts are always a favorite of mine, and when quickly sautéed and tossed in a tangy and creamy sauce, they are pretty hard to resist!
The good news for all of the haters amongst you, is that these creamed Brussels sprouts are so far away from the soggy over boiled and bitter veggies that you may have had in the past! They have a great firm texture, and that dijon cream sauce easily hides and bitterness.
This veggie side dish comes together quickly and easily, and is perfect for a last minute holiday side or as a tasty addition to an otherwise boring weeknight dinner.
Be sure to try my Creamy Brussels Sprout Slaw and Honey Mustard Brussels Sprouts too!
Why you will love this recipe!
- Quick and easy: Simple to prep and quick to cook, these are ready to serve up in less than 15 minutes.
- Simple Ingredients: You only need a few basic ingredients to make this recipe, everything is simple to pick up at the store, and you could well have most things to hand in your pantry already.
- One pan: This recipe is cooked all in one skillet on the stovetop, so even the clean up is a breeze!
- Dietary info: These creamed Brussels sprouts are low carb and keto friendly, vegetarian and gluten-free. Although not exactly a super healthy dish, the sprouts are a great source of vitamins, minerals and antioxidants.
Ingredients
- Brussels sprouts: Use sprouts that are firm with tightly packed leaves and avoid any that are discoloured. Smaller sprouts tend to be sweeter and more tender than larger ones.
- Cream: Heavy cream (35%) creates an extra rich and decant sauce.
- Seasonings: Salt, pepper and garlic powder.
- Dijon mustard: Just a little mustard adds a great tang to the creamy sauce. For a milder tasting sauce you can use wholegrain or yellow mustard.
How to make creamed Brussels sprouts
Scroll down for the full recipe!
- Sauté the sprouts in a skillet til charred (photo 1).
- Add the cream, seasonings and dijon mustard (photo 2).
- Simmer til the cream has thickened (photo 3).
Recipe Variations
If you want to make these creamed Brussels sprouts a little healthier, you can use half and half instead of cream. I don’t advise that you use milk as this will make quite a thin sauce.
I like to have a good char on my sprouts when I saute them, if you prefer them a little less well done, simply flip them a bit sooner!
This skillet method is super quick, but if you have time on your hands you could roast them in the oven first and then toss them in the cream to serve.
Frequently Asked Questions
Sprouts are super quick to prep, simply trim the stems, remove the tough outer leaves, cut them in half and you are good to go!
I highly advise that you cut the sprouts in half no matter their size, and larger ones can be quartered if you prefer. Cut them through the stems so that they remain intact. Cutting them in half releases the chemical that can make them taste bitter, so it’s definitely worth doing, especially
It’s best to serve these Brussels in cream sauce once they are ready, as they sit the cream will thicken quite a lot. Saying that, if you do have leftovers, they will be safe to keep for about 3 days covered in the fridge. Reheat in a skillet on a medium heat on the stovetop. If the cream sauce is really thick, you can stir in a little water to loosen it back up.
Serving Suggestions
These creamed Brussels sprouts are an excellent side to serve with a Thanksgiving or Christmas meal, but they come together so quickly that you can easily enjoy them any night of the week! Try them with:
Recipe Notes and Tips
- If making as part of a larger feast, you can prep and half the sprouts a few hours ahead of time and cook them close to serving.
- If you don’t have garlic powder, you can add some diced fresh garlic to the skillet just before adding the cream.
- Smaller sprouts tend to be sweeter and more tender. Be sure to cut them in half to reduce any bitter flavor.
Smothered in a delicious dijon cream sauce, these sautéed Brussels sprouts are a hit, even with the haters! Rich and indulgent in flavor and texture, this is one veggie side dish that you’ll make time and time again!
More Creamy Vegetable Side Dishes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Sautéed Brussels Sprouts in Cream Sauce (Creamed Brussels Sprouts Recipe)
Ingredients
- 1 pound Brussels sprouts (450g)
- 1 tablespoon oil for cooking
- pinch salt and pepper
- ¾ cup heavy cream (35%) (175ml)
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
Instructions
- Remove the tough outer leaves from the sprouts, trim the stalks and cut in half through the center.
- Heat the oil in a large skillet on a medium high heat.
- Once the oil is hot, place the sprouts into the skillet cut side down. Sprinkle with a little salt and pepper. Cook for 3 to 5 minutes til they start to char.
- When ready flip the sprouts over in the skillet.
- Add the cream, garlic powder and dijon mustard to the skillet, stir to combine.
- Let the cream simmer, stirring occasionally, til the sauce has thickened.
Notes
- If making as part of a larger feast, you can prep and half the sprouts a few hours ahead of time and cook them close to serving.
- If you don’t have garlic powder, you can add some diced fresh garlic to the skillet just before adding the cream.
- Smaller sprouts tend to be sweeter and more tender. Be sure to cut them in half to reduce any bitter flavor.
