Prep 10 mins
Cook 10 mins
Brussels sprouts with a nice creamy sauce, yum! A great Canadian recipe adapted from Canadaeast!
- 2 (10 ounce) packages frozen Brussels sprouts
- 3⁄4 cup heavy cream
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 lemon, zest of
- Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
- Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
- You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.
This is a delicious and unique way of making Brussels sprouts. The sauce is very lemony; I did add a pinch of sugar to the cream. I will make this again, and try this with peas, also. Thanx for posting!
Made this recipe today using Brussel Sprouts and is wonderful. This will always be my way of cooking brussel sprouts. Much better than in butter sauce, just wish I didn't have to go out of town to find plain ones. This is by all means a keeper when using Brussel sprouts, now beans was another story but these sprouts were excellent, 10 stars in my book.