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This Creamy Sauteed Brussels Sprouts recipe makes tender, garlicky sprouts coated in a rich butter and cream sauce. It’s an easy stovetop side dish that works just as well for weeknight dinners as it does for holiday meals!
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Customizable – Make them your own! Stir in crispy bacon, shallots, or nutmeg. Or top with parmesan cheese, white cheddar, or gouda for an even creamier finish.
Five simple ingredients but full of the creamiest flavor. Truly, I can eat the entire bowl.
Quick stovetop method – No oven, no baking dish — just one skillet on the stovetop. Perfect when your oven is full of Thanksgiving recipes.
Versatile side dish – I love serving this with weeknight roasted chicken, but it’s also elegant enough to sit alongside a holiday turkey or sweet potato pie.
Sautéed Brussels Sprouts Ingredients
Brussels sprouts – Trimmed and halved for even cooking.
Heavy cream – Creates the luscious, velvety sauce.
Unsalted butter – Adds richness and flavor.
Garlic – Freshly minced for bold, aromatic taste.
Salt – Balances and enhances the dish.
How to Make Creamy Sautéed Brussels Sprouts with Garlic
1. Wash and trim Brussels sprouts, cutting in half lengthwise. (You can leave the stem and outer leaves intact for texture.)
2. Place them in a large skillet with a splash of water. Cover and cook Brussels sprouts over medium-high heat for 10–12 minutes until tender.
3. Drain any excess water, then sauté the sprouts in butter and garlic until fragrant.
4. Pour in the cream, lower the heat, and let the mixture simmer for 8–10 minutes until the creamy sauce thickens and coats the sprouts.
5. Season with kosher salt, black pepper, and optional nutmeg. Serve warm.
Eden’s Recipe Tips
Cutting Brussels sprouts – Halve larger sprouts for even cooking, but leave smaller sprouts whole.
Steam then sauté – Cooking them in a skillet with a splash of water first keeps the leaves tender before adding cream and butter.
Add-ins for extra flavor – I love to stir in crispy bacon or caramelized shallots, or fresh thyme for variation. A pinch of nutmeg also makes the creamy sauce taste richer!
Cheese upgrade – Sprinkle parmesan cheese, white cheddar, gouda, or even Swiss cheese over the top before serving. A little mozzarella cheese melted in will turn these into a mini casserole dish-style side.
Sautéed Brussels Sprouts FAQ’s
Very! They’re packed with vitamins, iron, fiber, and antioxidants — all while being low in calories. They may even help improve blood sugar levels.
Yes. Raw sprouts are similar to broccoli or cauliflower — a little bitter and crunchy. Cooking helps mellow the flavor and makes them easier to digest.
Cooking them with cream, garlic, and butter (like in this recipe!) softens the bite and takes away the bitterness.
Definitely. Rinse them in a colander under cool water to remove any dirt or loose leaves.
It depends on the size. Small sprouts can be left whole, while larger ones are best halved. I like cutting them in half — they cook evenly and look extra pretty on the plate.
You can serve this with skillet roast chicken with salt and pepper, 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.
Yes, after steaming, place in a casserole dish, stir with cream and cheese, and bake until bubbly.
More Thanksgiving Recipes
I make these creamy Brussels sprouts every year, and I hope you love them too! Be sure to leave a review and let me know what you think!
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Creamy Sautéed Brussels Sprouts
Equipment
- Skillet
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.
- Fill a large skillet with a little water and the Brussels sprouts.
- Cook over medium heat for about 12 minutes until tender.
- 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.
- Sprinkle with salt and serve warm.
Notes
- Pick smaller sprouts – They’re sweeter and more tender than large ones.
- Halve for even cooking – Cut larger sprouts in half so they cook through evenly (and look pretty, too).
- Steam first, sauté second – Steaming softens the sprouts before you stir in the butter, garlic, and cream.
- Don’t skip the simmer – Let the mixture simmer on low so the creamy sauce thickens and coats every sprout.
- Season at the end – Add kosher salt and black pepper after cooking to keep the flavor balanced.
- Cheese makes it extra – Stir in parmesan, gouda, or white cheddar for a cheesy twist.
- Make it festive – Add crispy bacon or fresh thyme if you’re serving these for Thanksgiving or Christmas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.