cream-braised brussels sprouts

cream-braised brussels sprouts
  • 1/4 cup butter
  • 1 1/2 pounds Brussels sprouts, trimmed and quartered
  • 1/4 teaspoon sea salt, or to taste
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice, or to taste


  1. Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  2. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the 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 the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

03/06/2017
cream-braised brussels sprouts, recipe PT15M PT1H 5 455 calories

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