Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

If you’re looking for a cozy, comforting side dish that turns Brussels sprouts into something downright irresistible, you’ve got to try my Creamed Brussels Sprouts with Garlic and Nutmeg Recipe. I promise, once you get the cream, garlic, and just a touch of nutmeg working together, you’ll wonder why you ever wrote off Brussels sprouts. This fan-freaking-tastic dish is a total game changer, especially if you usually find those little green veggies a bit intimidating. Stick with me, and I’ll walk you through how to nail it every time.

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Ingredients You’ll Need

The magic here is in the simplicity. Each ingredient plays a role that builds a rich and satisfying side dish. Also, shopping seasonally for Brussels sprouts ensures you get fresh and flavorful ones that really pop when creamed.

• Brussels sprouts: Pick firm, bright green sprouts without yellow leaves for the freshest taste.
• Garlic: Using a whole clove, bruised rather than minced, infuses gentle aroma without harsh garlic bites.
• Double cream (heavy cream): This is key to the luscious sauce—don’t substitute with milk or lighter creams.
• Nutmeg: Freshly grated nutmeg adds a delicate warmth that elevates the dish.
• Salt & Pepper: Essential for seasoning and balancing all those creamy flavors.

Variations

I like to keep this recipe pretty classic, but I’m all for customizing it to suit your taste! Whether you want to make it a bit lighter or add some extra texture, there’s room for fun tweaks.

• Add Crunch: Sometimes I toss in toasted pine nuts or chopped toasted almonds for a lovely nutty crunch that plays off the creamy sprouts.
• Make it Vegan: Replace the double cream with a rich, full-fat coconut cream and use olive oil to sauté the garlic—still creamy and comforting!
• Herbs for Freshness: A sprinkle of fresh thyme or parsley right before serving adds an aromatic lift I absolutely adore.
• Spice it Up: For a little kick, I drizzle some chili oil on top or add a dash of cayenne powder to the sauce.

How to Make Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

Step 1: Prep and Cook the Brussels Sprouts

First, wash and trim your Brussels sprouts. Here’s a trick I use: cutting a small cross at the base helps steam and cook them evenly so they soften up perfectly. Drop them into a large pot of salted boiling water and let them cook for about 8-10 minutes. You want them tender but not mushy. If you poke them with a fork and they slide in easily, you’re good to go. Drain and set aside to cool until you can handle them safely.

Step 2: Shred the Brussels Sprouts

Once cooled, finely shred the Brussels sprouts with a sharp knife. I find shredding – rather than chopping or leaving whole – helps the cream sauce cling better and creates a nice textural contrast. It’s a bit like making your sprouts melt into the sauce.

Step 3: Make the Creamy Sauce

Pour the double cream into a saucepan along with the bruised garlic clove. Heat over medium until it reaches a slow boil—keep stirring here because cream can burn if left unattended. I usually reduce it by half; this intensifies the flavor and thickens the sauce. Once thickened, fish out and discard the garlic clove.

Step 4: Combine and Season

Stir the shredded Brussels sprouts into your reduced cream. Grate a bit of fresh nutmeg over the top—trust me, don’t skimp on this step, it adds such a special aroma. Season generously with salt and pepper to taste, then stir gently but thoroughly until every strand of sprout is coated in that dreamy sauce. Warm it back up gently if needed, and serve immediately for best results.

How to Serve Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

Garnishes

I adore topping these creamed sprouts with a sprinkle of freshly toasted breadcrumbs or crispy shallots for some texture contrast. Sometimes, I add a touch of chopped fresh parsley or a drizzle of good quality olive oil right before serving to brighten things up.

Side Dishes

My family goes crazy for this alongside roasted chicken or a juicy beef roast. It’s especially welcome on holiday tables, paired with creamy mashed potatoes or buttery Yorkshire puddings. But honestly, it’s good with just about any hearty main.

Creative Ways to Present

For special occasions, I like to serve this in small ramekins sprinkled with a little parmesan and broiled briefly for a cheesy crust. It makes the dish feel elegant without much effort—plus everyone gets their own personal serving!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I recommend cooling the dish fully before sealing to keep it fresh and tasty. When reheated, the sauce tends to thicken, so a splash of cream or milk can help bring back that velvety texture.

Freezing

I’ve frozen this dish a couple of times, but I will say the texture gets a bit softer after thawing. If you do freeze it, make sure to portion it out before freezing so you can thaw only what you need. Thaw slowly in the fridge overnight for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or milk if the sauce looks too thick or stiff. Avoid microwaving if you can, as it sometimes makes the sprouts rubbery.

FAQs

Final Thoughts

I absolutely love how this Creamed Brussels Sprouts with Garlic and Nutmeg Recipe turns a humble vegetable into something so comforting and elegant. When I first tried this method, I was hooked—no more struggling with bitter or bland sprouts! Over the years, I’ve found that the little touches—the cross on the base, the slow cream reduction, and that fresh nutmeg—make all the difference. I can’t wait for you to try this at home and see how your family reacts. Seriously, it might just become your new favorite way to enjoy Brussels sprouts.

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