Creamy Brussels Sprouts

Recipe adapted from “All About Braising” by Molly Stevens.


2-4 servings


  • 1 pound Brussels sprouts
  • 3 tbsp unsalted butter
  • Juice of a lemon
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup vegetable broth (or water)
  • Salt and freshly-ground black pepper


  1. Wash and trim the base and ragged outer leaves of Brussels sprouts. Cut them in half and set aside.
  2. Melt butter in a large skillet over medium heat.
  3. Add Brussels sprouts and cook until they begin to brown (5-10 minutes). Season with salt and pepper.
  4. Pour in the cream, milk and vegetable stock and reduce to a low simmer. Cover with lid and braise over low heat for 10 minutes.
  5. Transfer the Brussels sprouts to your serving dish with a slotted spoon.
  6. Add the juice of a lemon to the remaining sauce in the skillet and reduce, on medium-heat, until it develops a fawn color, about 3-5 minutes.
  7. Pour over the Brussels sprouts, toss and serve hot or warm.