Rich and delicious is the best way to describe creamed Brussels Sprouts with garlic and parmesan. Sprinkle them with bacon and you won’t want to share!
Creamed Brussels Sprouts
If you are wondering where creamed Brussels Sprouts have been your entire life. Wonder no more, and go make these! I have gone on and on about roasting your Brussels Sprouts and how delicious that crispy edge is.
However, it is time for those roasted bits to move over for a minute and make way for these sauteed creamy Brussels Sprouts. They are unashamedly the current favorite and if you come to my house anytime soon, you can bet you will be served these.
Classic creamed spinach but even tastier, is where I was going with this recipe. I wanted thinly sliced Brussels that would hold a whole lot of creamy sauce, so I sliced them about a 1/4-inch thick. I typically use a sharp knife, but a mandolin makes quick work of this too.
Brussels Sprouts with Cream Sauce
I sauteed the Brussels Sprouts in melted butter and olive oil in my Misen skillet. (This is hands down my favorite skillet that gets used daily.) The Brussels should be tender, but still a good bit crisp when removed from the skillet.
Over medium heat, whisk together the milk, heavy cream, flour, pepper, and salt. Keep whisking to avoid burning as the sauce thickens. Taste the cream sauce and add salt as needed. Like many sauce and gravy recipes, you might need more salt than you think initially.
Add the Brussels Sprouts to the pan and stir to coat them with the cream sauce. Before serving sprinkle with parsley, shaved parmesan cheese, and crumbled bacon.
For the Brussels Sprouts
- olive oil
- butter
- Brussels sprouts
- kosher salt
- freshly ground black pepper
- garlic
You’ll need these ingredients to make the sauce:
- heavy cream
- kosher salt
- freshly ground black pepper
- milk
- all-purpose flour
- shredded parmesan cheese
- bacon
- fresh Italian parsley
Creamy Brussels Sprouts
- Warm the olive in a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt before adding the Brussels sprouts and garlic. Toss to coat and saute while stirring frequently, until almost tender about 6-8 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper while cooking. Transfer the Brussels sprouts to a bowl or plate and set aside.
- In a skillet over medium heat, combine the cream, 1 teaspoon salt, and ¼ teaspoon pepper. Whisk together the milk and flour, and stir into the cream mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the remaining butter, and return the Brussels sprouts to the sauce. Sprinkle with parsley. Taste and adjust salt and pepper, as needed. Top with Parmesan and/or bacon, if desired. Serve warm.
Brussels Sprouts Recipes
Brussels Sprouts can be paired with quite literally anything you are making. They are perfect for weeknights or company coming to dinner.
The sweet heat of honey sriracha Brussels Sprouts or spicy Cajun will have everyone devouring these little bites before they make it to the table.
Crisp edges with a tender center, these tangy lemon garlic Brussels sprouts pack a delicious garlicky kick. This recipe is so easy, you’ll be eating them out of the pan in no time at all!
This Brussels sprouts gratin is a savory delight, combining thinly sliced tender-crisp Brussels sprouts with a creamy sauce.
Air fryer Brussels sprouts are the popcorn of the vegetable world. There is no way you can eat just one – they are such a great snack or side. I feel like brussels sprouts are finally getting the attention they have long deserved.
Creamed Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 pounds Brussels sprouts trimmed and sliced thin, about 1/4-inch thickness
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cloves garlic minced
For the Sauce
- 1 cup heavy cream
- 1 teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup milk
- 2 tablespoons all-purpose flour
- ¼ cup freshly shredded parmesan cheese OPTIONAL
- ½ pound bacon cooked and crumbled OPTIONAL
- 1 tablespoon fresh Italian parsley
Instructions
- Warm the olive in a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt before adding the Brussels sprouts and garlic. Toss to coat and saute while stirring frequently, until almost tender about 6-8 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper while cooking. Transfer the Brussels sprouts to a bowl or plate and set aside.
- In a skillet over medium heat, combine the cream, 1 teaspoon salt, and ¼ teaspoon pepper. Whisk together the milk and flour, and stir into the cream mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat, stir in the remaining butter, and return the Brussels sprouts to the sauce. Sprinkle with parsley. Taste and adjust salt and pepper, as needed. Top with Parmesan and/or bacon, if desired. Serve warm.
Nutrition
Larry says
I enjoy Brussels sprouts but not roasted as many folks do but I do like sauteed which can only be made better by adding the cream sauce. Bacon and parmesan will be a must for me.
Mary says
I’m with you on that, Larry. Vegetables just get better with a cream sauce, bacon, and/or Parm!