Creamed Brussels Sprouts Creamed Brussels Sprouts

Photography: Jeff Coulson

This 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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine



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 facts per each of 16 servings: about

  • Fibre 2 g
  • Sodium 110 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 61.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g


  • Iron 5.0
  • Folate 16.0
  • Calcium 3.0
  • Vitamin A 8.0
  • Vitamin C 58.0
Share X

Creamed Brussels Sprouts