Delicious and very simple.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- ¼ cup butter
- 1 ½ pounds Brussels sprouts, trimmed and quartered
- ¼ teaspoon sea salt, or to taste
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice, or to taste
Instructions
- Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.
- Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color.
- Remove the lid and stir in lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.
- Season to taste with additional salt and lemon juice before serving.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 171 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Wow. I’ve been wanting to make this recipe for quite a while. And I am so mad that I waited so long. These Brussels were delicious. I didn’t add any salt and they came out so flavorful. I love the added brightness from the lemon. 5 stars!
Delicious and easy!
I was looking for a new way to cook brussels sprouts and this was perfect! Will definitely be making again!
Yummy! I put in Dijon mustard instead of lemon juice. Delicious!
Made this as written except used half and half instead of heavy cream. Served with grilled steak, sautéed cherry tomatoes and mushrooms. So delicious!
This was great! Just added a pinch of nutmeg and a pinch of fry mustard. Yummy!
Made it just as suggested and it was a hit! Even non-sprout fans liked it for its creamy and tart flavours. I will be making this again! Thank you!
A very nice change of pace.
Wow! These were delicious! I made them exactly by the recipe and loved them. I can see where the addition of garlic and/or onions would add flavor depth; however, they are great just the way they are. The only change I would recommend is not to cut the sprouts in halves or quarters. There simply is not a need unless your sprouts are huge. Cutting them just makes them overdone and mushy. Just leave them as they are and follow the recipe exactly as written. Perfect!
I’ve made this three times now, and it’s always amazing! I like to stir in some grated parmesan and/or gruyere just before serving to give it a little extra kick of flavor.
It’s a good base recipe but you must add a lot or it’s very bland & boring. I added roasted red onion, garlic & cherry tomatoes; additional sea salt, pepper & lemon juice along with several additional spices.
I love brussel sprouts and this recipe is my favorite! My husband described it as “tremendous!” I wouldn’t change a thing!
I left out the lemon because one household member likes his lemon in lemon bars and not so much in his food. I will make this again.
This recipe is amazing. I too sautéed onion and garlic in my butter before adding the sprouts. I also used Cajun seasoning instead of salt and pepper. A big hit in our house.
Outstanding recipe verbatim by the recipe- a complete hit!
The Brussel sprouts were awesome. My daughter and husband thought they were the best they ever had!
Picked this recipe for Thanksgiving. Wow – what a great dish! I’ve always loved Brussels Sprouts, but this preparation made me love them in a new way. I wanted something that wasn’t totally drowned in cheese, and this recipe accented the dress taste of Brussels Sprouts perfectly! I may make it every Thanksgiving!
Here comes the variations, used butter cream half and half (what I had) also topped with bacon ( because). Also sprinkled McCormick hot shot over it( we all like a little heat). Can’t wait to serve this today it’s absolutely delicious!
I got a picky eater to love Brussels sprouts with this recipe! 10/10 would recommend
Perfect!! I have 3 picky eaters at home, and one that needs to watch the carbs. This recipe fit all of them, and the kids ate veggies! One family member added both cheddar and blue cheese to servings. The blue cheese was a definite winner. Added black pepper was a must, also. I’m going to keep this recipe!
I love this recipe….mmm mmm good!!!