Creamy Sautéed Brussels Sprouts
These Creamy Sautéed Brussels Sprouts with Garlic are tender, flavorful, and coated in a rich buttery cream sauce. Made in one skillet on the stovetop, they’re an easy side dish that feels indulgent yet simple, perfect for weeknight dinners or holiday gatherings like Thanksgiving and Christmas.
Servings: 5 people
Cost: $15
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
Calories: 363kcal | Carbohydrates: 13g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 489mg | Potassium: 504mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 98mg | Calcium: 98mg | Iron: 2mg
