Creamy Braised Brussels Sprouts

Creamy Braised Brussels Sprouts created by Tisme

From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
  • Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
  • Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
  • Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
  • Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
  • Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
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@COOKGIRl
Contributor
"From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!"
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  1. Tisme
    Creamy Braised Brussels Sprouts Created by Tisme
    Reply
  2. Tisme
    Creamy and delicious.<br/>I did add just a tiny bit of water mixed with cream at the end as I think I might have reduced it a little much, but this was just a wonderful recipe.<br/>Thanks Cookgirl.
    Reply
  3. sofie-a-toast
    Delicious brussels sprouts. Very creamy - I could see this mixed with pasta for a main dish. Thanks!
    Reply
  4. COOKGIRl
    From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!
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