Cream-Braised Brussels Sprouts

Brussels sprouts tend to turn people off. This way of cooking creamed Brussels sprouts brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best Brussels sprouts they have tasted. The first time I made this, it ended up being dinner — not a side dish!

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 255 Calories

Ingredients

• ¼ cup butter
• 1 cup heavy cream
• ¼ teaspoon sea salt, or to taste
• 2 tablespoons fresh lemon juice, or to taste
• 1 ½ pounds Brussels sprouts, trimmed and quartered

Recipe Instructions

Step 1

Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.

Step 2

Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color.

Step 3

Remove the lid and stir in lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.

Step 4

Season to taste with additional salt and lemon juice before serving.