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Simple Recipes for Every Day

Creamed Brussels Sprouts

creamed brussels sprouts made with heavy cream and parmesan topped with toasted hazelnuts in a skillet
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 6 large shallots, thinly sliced
  • 4 cloves garlic, grated
  • 4 tablespoons (½ stick) salted butter
  • 1½ cups heavy cream
  • 2 teaspoons stone ground mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ¾ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • 1½ pounds shaved Brussels sprouts (about 7 cups)
  • ½ cup hazelnuts, roughly chopped
  • ¾ cup freshly grated Parmesan cheese

Method

  1. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the shallot and cook until softened, but not quite browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

  2. Add the butter to the skillet. Once the butter is melted, 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 and cook until the Brussels sprouts are bright green and begin to wilt, about 8 minutes.

  3. Meanwhile, heat a medium skillet over medium heat. Add the hazelnuts and cook, stirring occasionally, until fragrant and lightly toasted, about 5-8 minutes.

  4. Stir the Parmesan into the Brussels sprouts. Cook, stirring, until thickened and creamy, about 5 minutes more.

  5. Top the Brussels sprouts with the toasted hazelnuts and serve immediately.