Cream-Braised Brussels Sprouts

I’ve been looking for the perfect recipe for Brussels sprouts–simple, but rich and delicious. I’m pretty sure this is it. ~K

Cream-Braised Brussels Sprouts


2 tablespoons butter
12 oz Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 tablespoon fresh lemon juice, or to taste


Melt the butter in a medium skillet over medium-high heat. add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, approximately 5 minutes or more.

Pour in the cream and bring to a simmer. Reduce heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 20-35 minutes.

The cream will have reduced in volume and taken on a creamy beige color. Remove the lid and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens an coats the sprouts.

Season to taste with additional salt or lemon juice if desired before serving.


Adapted from Cream Braised Brussels Sprouts |

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