Cream Braised Brussels Sprouts

May 13, 2011

I’ve moved my food postings to a new location: Chew Your Own Adventure.

A while back @mrgan tweeted the following:

After making cream-braised Brussels sprouts for the first time, I look back in disgust on a life of braising things in – ugh – *water*.less than a minute ago via Twitterrific Neven Mrgan

When half of the duo responsible for Salt & Fat mentions food, listen.

Hmm, cream braising… Interesting. I filed this away for later exploration after first seeing it, but I found myself thinking about it more and more. Reading alone in a quiet room I’d hear a soft whisper, creeeam braaaising. I would wake in the middle of the night, feverishly yelling CREAM BRAISING. One or both of those stories are not true.

I finally got around to trying it the other day, the results were surprisingly good! The cream takes a bit of the bite off the sprouts, and gives them a rich, decadent texture. But, the earthiness and distinctive flavor of Brussels sprouts is still there and makes its way into the cream sauce. Oh yeah, that’s a bonus of making this dish: simmer the cream to thicken and it makes an amazing sauce.

I paired the sprouts with some fried chicken, and the result was the best down-home meal I’ve had in a while. I highly recommend giving it a try.


  • 1 bag of Brussels sprouts
  • 1 8-oz carton of Heavy Cream

I pan-seared the Brussels sprouts in olive oil until there was noticeable browning, seasoning it liberally with salt, pepper, and paprika. I then added the cream and stirred, digging into the bottom of the pan gently to get any tasty bits off the bottom. Finally, I covered and let simmer on low heat for about 35 minutes.

Be sure to use the excess cream sauce to dip whatever protein or baked flour product you’re going with that night — you won’t regret it!