Go Back
–+ servings
Print

Creamy Brussels Sprouts

This recipe is for lovers of brussels sprouts and for those who claim not to like them. Once you taste these you will change your mind and embrace them. These should have a place on your Thanksgiving or Christmas table. You will be surprised at how many people like them.

Course Side Dish
Cuisine American
Keyword brussels sprouts, healthy side dish, Thanksgiving recipe, vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 10 ounces brussels sprouts washed, trimmed and halved
  • 2 tablespoons olive oil
  • 2 shallots or 1 medium onion finely minced
  • 1/3 cup chicken stock or water
  • 1 cup Land O’ Lakes Fat Free Half and Half
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried
  • 1 teaspoon nutmeg
  • salt and pepper

Instructions

  1. In a large sauté pan over medium high heat, add olive oil and shallots or onion. Saute for 3 minutes until they are translucent. Add brussels sprouts and sauté for 5-6 minutes until the sprouts just start to soften and brown.
  2. Add the chicken stock or water and bring the mixture to a boil. Cover the pan and let the brussels sprouts steam for 7-8 minutes until they are cooked but not mushy.
  3. Uncover the pan and lower the heat to medium. Whisk the half and half and cornstarch together until completely smooth. Add the thyme, nutmeg and salt and pepper to the mixture and pour over the brussels sprouts all at once. Stir well and let the mixture come to a simmer. Continue stirring just until the mixture has thickened.
  4. If the sauce is too thick you can a add a bit more half and half.