When my brother and I were kids, we were weirdos and loved brussels sprouts. My Dad hated them and he’d go into a funny speech at the dinner table about how gross they looked and smelled. It made us giggle, but I’m sure my Mom was less than thrilled by his performance. Despite his best efforts, though, we were excited when mom made them for dinner. Nothing fancy, just boiled and minimally seasoned. My love for them only grew when I started cooking and could prepare them in new ways. Roasted with olive oil, salt and pepper was my favorite way for a long time.
This is the recipe that turns brussels sprouts haters into brussels sprouts lovers. I made it for Marc who was on the fence about them and I made it for my Dad one Thanksgiving and they both agreed these silky cream-braised gems were delicious. Marc will say at least once a year, remember those creamy brussels sprouts you make? Those are so good.
You might recognize this as Molly’s cream-braised technique from her blog way back in 2006 and she makes cream-braised cabbage in her book, A Homemade Life. I’ve been making this recipe since Jacqui introduced me in 2009. Five years later and it’s still a favorite side dish that needed to go on the blog.
After the brussels sprouts are caramelized in the pan, they braise in cream for a while until soft and the sauce has thickened. The splash of lemon juice at the end is crucial and with only 5 ingredients, you have a dish that tastes fancy, but was easy to make. My kind of recipe.