Sautéed Brussels Sprouts in Cream Sauce (Creamed Brussels Sprouts Recipe)

Creamy Brussels sprouts in a skillet garnished with fresh parsley.

Sautéed Brussels Sprouts in Cream Sauce (Creamed Brussels Sprouts Recipe)

These creamed Brussels sprouts are a quick and easy side dish that comes together in minutes. All made in one skillet, this is a tasty way to enjoy this seasonal vegetable!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 236kcal

Author: Betty Davies

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.

Nutrition