Tested till perfect Creamed Brussels Sprouts
Creamed Brussels Sprouts
Photography by Jeff Coulson/TC Media

Creamed Brussels Sprouts

This holiday twist on creamed spinach, a steak-house classic, is sure to be a hit with everyone – even the kids! Once you taste these brussels sprouts, you won't want to cook them any other way.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 12 to 16 servings


  • 1 tbsp 1tbspbutter
  • 3 3cloves garlic, minced
  • 2 2shallotshallots, thinly sliced
  • 900 g 900gBrussels sproutBrussels sprouts, trimmed and thinly sliced lengthwise
  • 1/2 cup 1/2cupsodium-reduced chicken broth, or vegetable broth
  • 2/3 cup 2/3cupwhipping cream, (35%)
  • 1/2 tsp 1/2tspeach salt and pepper
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In Dutch oven or large skillet, heat butter over medium heat; cook garlic and shallots, stirring often, until fragrant and shallots are softened, about 2 minutes. Add brussels sprouts and broth; cook, stirring often, until softened, about 5 minutes. Stir in cream, salt and pepper; cook, stirring, until reduced and brussels sprouts are tender, about 3 minutes.

Change it up-Creamed Cabbage: Substitute green cabbage for brussels sprouts.

Nutritional Information per each of 16 servings: about

cal 61 pro 2g total fat 5g sat. fat 3g
carb 5g dietary fibre 2g sugar 1g chol 14mg
sodium 110mg potassium 192mg


calcium 3 iron 5 vit A 8 vit C 58
folate 16
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