Is there anything better than cream, garlic, and butter? These Creamy Sauteed Brussels Sprouts with Garlic are steamed in a skillet and sauteed with cream, butter, and garlic!
First, let’s get one thing straight… they’re spelled Brussels Sprouts with an S! Named after their popularity in Brussels, Belgium. They are part of the cabbage group, and they’re delicious!
Although they are good roasted and crispy, they are absolutely insanely delicious sauteed with garlic, butter, and cream. Five very simple ingredients but full of the creamiest flavor. Truly, I can eat the entire bowl.
How to Cook Brussel Sprouts
Ingredients
- Butter
- Garlic
- Cream
- Salt
- Brussels Sprouts
Directions
- Wash 1 pound Brussels sprouts and then cut them in half lengthwise.
Quick Tip – you can leave the stem on them.
- Fill a large skillet with a little water and add them in.
- Cook over medium heat for about 12 minutes until tender. Cover with a lid.
- Drain the water, leaving the Brussels Sprouts in the skillet.
- Add the cream, butter, and garlic to the skillet and cook for another 10 minutes on low.
- Sprinkle with salt and serve warm.
They’re also a very popular Thanksgiving side dish. Together with our oyster stuffing and our pecan pie thanksgiving recipe.
What to Serve with Creamy Sauteed Brussels Sprouts with Garlic Recipe
You can serve this with roast chicken, grilled chicken, or fish, or with this fettuccine prosciutto and mushrooms.
If you want to make it a complete meal, add some garlic bread on the side.
How To Store Leftover Sauteed Brussels Sprouts
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a saute pan over medium heat until warmed through.
You may need to add a splash of water or chicken broth to help loosen them up.
Frequently Asked Questions
How good are Brussels sprouts for you?
They are high in vitamins, iron, fiber, and antioxidants. They also help improve blood sugar levels. Here are 10 ways They Benefit Your Health.
Can you eat raw Brussels sprouts?
You can! They are similar to broccoli, cauliflower, and cabbage. However, they may be a little bitter and uncooked. Also, the sugars become easier to digest when cooked.
How do you take the bitterness out of Brussels sprouts?
When you saute them with cream, garlic, and butter, all of the bitterness goes away.
Should you wash Brussels sprouts?
Yes, they should be washed. Toss them in a colander and rinse them with water.
Should you cut Brussels sprouts in half before cooking?
This is truly a personal preference and also depends on the size. If they are small, you can leave them whole. We like to cut them in half, and we don’t mind leaving a small part of the stem on so they stay intact.
Also, they look really pretty cut in half!
More Thanksgiving Recipes You’ll Love!
Thanksgiving Appetizer and Cheese Platter – You must see this board, it’s gorgeous!! Perfect for grazing on while cooking!
Easy Cornbread Muffins – Our favorite homemade cornbread muffins!
Easy Stuffing Recipe for Thanksgiving – A family classic!
How to Make Cranberry Sauce – Easy recipe and SO GOOD!
How to Cook a Turkey Step by Step
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Creamy Sautéed Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 6 garlic cloves , minced
- 3/4 tsp salt
Instructions
- Wash 1 pound Brussels sprouts and then cut them in half lengthwise.Â
- Fill a large skillet with a little water and the Brussels sprouts.
- Cook over medium heat for about 12 minutes until tender.Â
- Cover for a few minutes with a lid if needed.
- Drain the water, leaving the Brussels Sprouts in the skillet.
- Add the cream, butter, and garlic in the skillet and cook for another 10 minutes on low.Â
- Sprinkle with salt and serve warm.
These are the most delicious Brussels Sprouts ever!
Can’t thank you enough for sharing your recipe.
I will never eat them any other way
I really enjoy brussels sprouts but this seriously is the best. I am in love!! Sauce is so AMAZING that I put it kn my baked potato as well.
This was the perfect side for our family dinner, it was easy to make and tasted awesome. I would have never thought to make creamy brussels, usually I just roast them, but I loved this change in the way to enjoy them.