Brussels Sprouts are one of the vegetables I cook often. Sometimes making them the same way after a while gets boring to me. So why not create a deliciously creamy side dish using the Brussel Sprouts. Below is how I made this side dish, including the ingredient list and the full recipe at the bottom.
- Brussel Sprouts
- Heavy Whipping Cream
- Parmesan Cheese
- Salt & Pepper
How to prep the Brussel Sprouts
I prepped my brussels the same way as I normally would. Cut the stem ends off each brussel and then slice the bigger ones in half. Toss the cut Brussels into a cast iron skillet, preferred. Lightly oil and season with your desired seasoning, I use salt, pepper and garlic powder.
Place skillet or pan in the preheated oven and cook for 15-20 minutes.
Once your Brussels have finished cooking, remove from the oven. Place the pan on the stove, add a tablespoon of butter and set to a medium heat. Mix in some onions and mushrooms and sauté for a couple of minutes until they are tender. Add another tablespoon of butter and pour in your heavy whipping cream. Reducing the heat to low and letting simmer for a couple of minutes.
How Do I Serve These?
Brussel Sprouts are best served as a side dish at dinner. I, personally, think they’re best served with meat but if you aren’t a meat person, that’s okay too. These are to be served hot, fresh out of the pan.
This will probably be my new favorite way to make these. I loved the creaminess but also the taste of the Brussels, such a lovely combination. I hope you give this one a try!
Much Love & Honey,
Creamy Brussel Sprouts
- 1 Cast Iron Skillet
- 1 lbs Brussel Sprouts Ends Cut & Halved
- 2 tbsp Olive Oil
- 4 oz Mushrooms Sliced
- 1/4 Red Onion Diced
- 2 tbsp Butter
- 1/2 Cup Heavy Whipping Cream
- 1/4 Cup Grated Parmesan Cheese
- Desired Seasonings Salt & Pepper
- Preheat oven to 450 degrees.
- Cut ends off your Brussel Sprouts and half. Toss into your cast iron skillet.
- Oil the Brussels in the pan and season with your desired seasoning. Toss a couple of times to coat each Brussel in oil and seasonings.
- Bake in a preheated oven for 15-20 minutes. Checking at 15 to ensure not over cooked and too crispy.
- While the Brussels are cooking, prep your mushrooms and onions and set aside.
- Remove from oven and place pan on the stove top, setting heat to a medium heat.
- Add in 1 tablespoon of butter, onions and mushrooms. Mixing all together and sautéing until tender.
- Add in the last tablespoon of butter and pour in the heavy whipping cream. Turn heat down to a low simmer and simmer for a couple of minutes. Stirring every so often until it thickens.
- Once thick, remove from heat and serve with your main course.
Can’t wait to make these. A bew way usually I do bacon and Brussels. I love mushrooms and heavy whipping cream