Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 1 small shallot, chopped
- 1 pound Brussels sprouts, trimmed and sliced
- 1 cup heavy cream
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt
Instructions
- Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 97 mg |
| Sodium | 445 mg |
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 97 mg |
| Sodium | 445 mg |
Reviews
This was one of the sides we brought to Thanksgiving. We did not slice the brussels sprouts, we halved the small sprouts and quartered the big ones. We prepped the sprouts and chopped the shallots and garlic the day before. Cooking on the day was quick and easy and the dish was a huge hit with all the family! Remember the brussels sprouts reduce in volume by at least a third once they are trimmed and cooked. We could have made more.