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A Rich, Spoon-Worthy Brussels Sprouts Side Dish
You’re going to love this if you love our Brussel Sprouts au Gratin or Creamy Brussels Sprouts with Wild Mushrooms. Imagine a cross between our au gratin and Creamed Spinach. It’s the perfect side for Thanksgiving or the holidays, but every bit as good with our Braised Beef in Mushrooms or a Classic Pot Roast any old fall day you need to be warmed inside and out.
Ingredients You’ll Need For Creamy Brussels Sprouts
Shallots and garlic
Butter, olive oil, and heavy cream
Stone ground mustard, sea salt, freshly cracked black pepper, garlic powder, ground nutmeg
Shaved Brussels sprouts
Hazelnuts and parmesan
How To Make Creamed Brussels Sprouts
Heat the olive oil in a large skillet over medium heat.
Cook the shallot and garlic until softened.
Add the butter to the skillet and stir in the heavy cream, mustard, salt, pepper, garlic powder, nutmeg and bring to a simmer.
Stir in the Brussels sprouts and reduce the heat to medium-low. Cover the skillet and cook until Brussels sprouts turn bright green.
Toast the hazelnuts in a medium skillet.
Stir the parmesan into the Brussels sprouts, and cook for a few minutes to thicken the sauce.
Sprinkle the toasted hazelnuts over the Brussels sprouts.
How to Store Leftovers + Tips
Leftovers will keep in the fridge for 3-4 days. We don’t recommend freezing leftovers because cream tends to break when it’s frozen and reheated.
To make ahead: Make this whole dish up to two days ahead! Just stop before adding the parmesan cheese. When ready to serve, simply heat up the skillet, stir in the parm and top with hazelnuts. If it’s gotten too thick, add a little more heavy cream and adjust salt as needed.
Shaving the brussels: You can buy brussel sprouts pre-shaved at the store, but it’s easy enough to do it at home. Simply trim the ends of the sprouts and toss them in your food processor with the slicer attachment on. Alternatively, you can use a mandolin, just watch those fingers!
Love Brussels Sprouts? The Modern Proper Does Too!
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