Cream-Braised Brussels Sprouts

I came across this recipe after Genesis had been sautéing brussels sprouts for weeks and I wanted something new. I am not sure if this is an endorsement for anyone else but when Gen first had this he LOVED them and then asked me what kind of cheese I used on them (none… there was none… he is strange). I have had to alter the recipe to suite my needs/ items on hand. Initially I used fresh sprouts, then they became difficult to source (at least good ones were difficult to hunt down) so I started using frozen sprouts, and voila, works both ways! I have also swapped out the lemon juice for lime in a pinch. These brussels sprouts are lightly caramelized, creamy, rich, and the perfect side (or plateful). I am proud to say that my mom has called me a number of times asking for MY help with these, my parents love them! The recipe is from this lovely blog, Orangette, and it will be a recipe in my family forever.

Cream-Braised Brussels Sprouts

From here.


  • 1 ¼ lb brussels sprouts (about 5-6 cups… they take up a lot of space)
  • 3 tbsp butter
  • ¼ tsp coarse sea salt, plus more to taste
  • 1 cup heavy cream (more if needed to cover)
  • 1 tbsp fresh lemon juice, or more to taste


  1. First, prep the brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip. If using frozen sprouts, you wont cut them, they’ll caramelize well enough whole, and still be delicious.

    Brussels all cut, and ready to caramelize.


  2. In a large skillet, melt the butter over medium-high heat. Add the brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. Don’t skip this step, this adds a rich depth of flavour that is nicely balanced by the cream and the lemon.
  3. Pour in the cream to just about cover the sprouts, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 20 minutes. The cream will have reduced some and will have taken on a creamy tan color.
  4. Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately with steak, pork chops, tofurkey, anything you want!

    On their way.

2 thoughts on “Cream-Braised Brussels Sprouts

  1. Pingback: Almond Parmesan Crusted Chicken Strips « Not Crocker

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