Ingredients
Vegetables
- 1 lb Brussels sprouts, washed and halved lengthwise
Dairy
- 1 cup heavy cream
- 4 tbsp unsalted butter
Other Ingredients
- 6 garlic cloves, minced
- 3/4 tsp salt
Instructions
- Prepare Brussels Sprouts: Wash 1 pound of Brussels sprouts thoroughly and cut them in half lengthwise for even cooking and tender texture.
- Cook Brussels Sprouts: Place the halved Brussels sprouts in a large skillet with a small amount of water. Cook over medium heat for about 12 minutes, allowing the sprouts to become tender. If necessary, cover the skillet with a lid for a few minutes to help steam the sprouts.
- Drain Water: Once tender, drain the water from the skillet but keep the Brussels sprouts in the pan for the next step.
- Add Creamy Ingredients: Add 1 cup of heavy cream, 4 tablespoons of unsalted butter, and 6 minced garlic cloves to the skillet with the Brussels sprouts. Cook on low heat for about 10 minutes, stirring occasionally, until the sauce thickens and coats the sprouts evenly.
- Season and Serve: Sprinkle 3/4 teaspoon of salt over the creamy Brussels sprouts, mix gently, and serve warm as a delicious side dish.
Notes
- Use fresh Brussels sprouts for the best flavor and texture.
- Adjust salt to taste or add pepper for extra seasoning.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Ensure low heat is used during the creamy sauce step to prevent burning the dairy.
- This dish pairs well with roasted meats, poultry, or can be served as a hearty vegetarian side.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
