This Creamed Brussels Sprouts recipe will change the mind of anyone you know who claims to hate Brussels sprouts. Adults and kids alike tend to eat them like candy, and you’ll find that the bowl rarely reaches the table full. For best flavor, choose smaller sprouts (they will be the least bitter) of similar size so that they will cook evenly.
- 1 quart (around 1 pound) Brussels sprouts
- 2 tablespoons butter, melted
- ¾ cup boiling whipping cream
- Salt and pepper
- ½ pound bacon (optional)
- Preheat oven to 350 degrees.
- Trim stems and remove outer layers of sprouts.
- In a stock pot, blanch sprouts for 3 minutes in boiling water. Drain and arrange sprouts in a single layer in a casserole dish.
- Pour butter over sprouts and sprinkle with salt and pepper.
- Bake for 10 minutes. While they cook, begin frying the bacon (if using), then laying it on a paper towel.
- Pour cream over sprouts and bake for 10 to 15 more minutes, or until sprouts are fork-tender. Remove from oven and crumble bacon on top if desired. Adjust seasoning as needed and serve as soon as possible.
Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She’s the author of several books about sustainable living for healthy families.