Creamed brussel sprouts, a great vegetable side dish, great any time over the Winter during sprout growing season but particularly over the festive period.
Creamed brussel sprouts are one of my favourite ways to serve brussel sprouts. The simple addition of some garlic infused cream and a grating of nutmeg makes this a rich and delicious side. A great addition to the Winter dinner table, particularly over the festive period when sprouts are at their best. I like cooking and eating along with the seasons. I want vibrant Spring greens early in the year, Jersey Royals in May, Scottish berries over the Summer months and apples and pumpkin in Autumn. When it comes to Winter however, there is one vegetable right at the top of my list, brussel sprouts!
I don’t think any other vegetable divides the population quite as much as the humble sprout. People either love them or hate them, you rarely get someone who “doesn’t mind” them. I’m in the former camp, I love sprouts and eat them as often as I can. I believe that a lot of the bad press surrounding this vegetable comes from over-cooking them. Soggy sprouts are a hard sell by anyone’s standards. However cooked until just tender, drained and tossed in butter with a good crack of black pepper is as close to vegetable perfection as it comes! This creamed brussel sprout recipe is one I cook when I want a change, and often serve it to those less in love with this Winter green than I am!
How to prepare brussel sprouts:
Brussel sprouts are really easy to prepare, simply remove any wilted outer leaves and cut a little off the base of the stem. I then like to cut a shallow cross at the bottom of each sprout as this helps them to cook evenly, particularly the larger ones. Besides my Mum always cut them like this, so that’s what I do too.
Alternative serving suggestions:
This is a great side dish for Christmas day or New Year’s day lunch. If you want to add a little extra to the sprouts add some crispy smoked bacon pieces as creamed brussel sprouts with bacon make a delicious dish. For added texture crumble through some crushed chestnuts, a perfect festive addition.
Can this dish be prepared ahead of time?
This dish can be prepared ahead of time and allowed to cool, keeping the dish in the fridge overnight. Remove from the fridge half an hour before serving to allow it to come to room temperature. Place gently over a medium heat until hot and serve immediately.
Can I freeze creamed brussel sprouts?
This dish can be made and once cooled frozen in an airtight container. When ready to use, take out of the freezer and defrost overnight in the fridge. Reheat the sprouts just before serving.
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Alternative recipe suggestions:
If you like this recipe then try some of our other great seasonal sides, our Spicy Braised Red Cabbage and our Savoy Cabbage with Bacon & Apple.
Creamed Brussel Sprouts
- 800 g brussel sprouts - washed and trimmed
- 1 clove of garlic - bruised
- 300 ml double cream
- grated nutmeg
- salt & pepper
- To prepare the brussel sprouts, wash and trim them and cut a small cross at the base of the stem (this helps them to cook evenly). Place in a large pan of salted boiling water and cook for 8-10 minutes until tender. Drain them and then slice them finely.
- Meanwhile place the cream and garlic in a saucepan and heat to a slow boil. Stir frequently to avoid the cream burning. Reduce this mixture by half, remove and discard the garlic.
- Mix the shredded sprouts into the cream, add a few gratings of nutmeg and season to taste with salt and pepper. Serve immediately.