Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

If you’re on the hunt for a side dish that feels both fancy and comforting, I can’t recommend this Creamed Brussels Sprouts with Garlic and Nutmeg Recipe enough. It transforms humble Brussels sprouts into a silky, garlicky, cozy delight that’s perfect alongside any roast or holiday meal. Trust me, once you try this, you might just make it a regular in your dinner rotation!

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Ingredients You’ll Need

One thing I love about this Creamed Brussels Sprouts with Garlic and Nutmeg Recipe is how few ingredients you need—all pantry staples that mesh beautifully for rich, comforting flavors. Choosing fresh Brussels sprouts and good-quality cream will really make a difference here.

• Brussels sprouts: Pick firm, bright green sprouts with tightly closed leaves for the freshest flavor and texture.
• Garlic clove: Bruised but left whole to gently infuse the cream without leaving harsh bits.
• Double cream (heavy cream): Helps create a thick, dreamy sauce; avoid low-fat creams here.
• Nutmeg: Freshly grated for the best warm and aromatic spice.
• Salt & pepper: Simple seasonings that bring everything together just right.

Variations

I love that this Creamed Brussels Sprouts with Garlic and Nutmeg Recipe is a perfect base to play around with depending on your mood or what you have on hand. Don’t be afraid to tweak it and make it your own—you’ll enjoy discovering little twists!

• Add a cheesy twist: I sometimes toss in a handful of grated Parmesan or Gruyère for an extra layer of savory richness that my family absolutely goes crazy for.
• Make it vegan: Swap the cream for coconut cream or a creamy cashew sauce and use olive oil instead of butter for a plant-based option that still tastes indulgent.
• Herb boost: Fresh thyme or rosemary sprinkled in really brightens up the dish and makes it feel extra special on holidays.
• Spicy kick: A pinch of red pepper flakes adds a subtle heat if you like a little warmth beyond the nutmeg.

How to Make Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

Step 1: Prep and Cook the Brussels Sprouts

Start by washing and trimming your Brussels sprouts. Here’s a trick I learned: cut a small cross at the base of each sprout’s stem. This helps them cook evenly and makes shredding later a breeze. Boil them in salted water for 8-10 minutes until they’re tender but not mushy—you want them soft enough to shred but still full of flavor and texture.

Step 2: Shred the Sprouts

Drain the cooked sprouts and let them cool just enough so you can handle them comfortably. Then, using a sharp kitchen knife, finely shred the Brussels sprouts. This shredding step creates a beautiful texture that blends seamlessly into the creamy sauce. When I first tried this, it really elevated the dish for me—much better than serving whole sprouts.

Step 3: Make the Garlic-Infused Cream Sauce

Pour the double cream into a saucepan, add the bruised garlic clove, and heat over medium until it slowly comes to a gentle boil. Keep stirring often to avoid burning the cream—this is key! Let it reduce by half to thicken and really concentrate the flavors. Then remove and discard the garlic clove. This method gives you that delicate garlic scent without any overpowering bite.

Step 4: Combine and Season

Stir the shredded Brussels sprouts into the reduced cream. Grate in some fresh nutmeg, and season with salt and pepper to your taste. Keep stirring gently until the sprouts are thoroughly coated and warmed through—this is when the magic happens, and you’ll see the sauce cling to those tender shreds just right.

Step 5: Serve Immediately

This dish is best served right away while it’s warm and creamy. It doesn’t take long to make, so coordinating timing with the rest of your meal is easy and totally worth it.

How to Serve Creamed Brussels Sprouts with Garlic and Nutmeg Recipe

Garnishes

I usually sprinkle a little extra grated nutmeg on top before serving, and sometimes add toasted, chopped walnuts for crunch and an earthy contrast. A few fresh herbs like parsley or chives also brighten it up and make it look gorgeous on the plate.

Side Dishes

This creamed Brussels sprouts recipe pairs wonderfully with roasted meats like turkey, chicken, or a Sunday beef roast. I’ve also served it alongside mashed potatoes and creamy polenta—the rich textures complement each other beautifully.

Creative Ways to Present

For something special, try layering the creamed sprouts in a small gratin dish, top with breadcrumbs and bake until golden for a captivating presentation. It’s a crowd-pleaser at holiday dinners and makes the dish feel extra indulgent.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. I’ve found that the texture remains creamy, though the sprouts might firm up slightly. A quick warm-up solves this easily.

Freezing

I don’t usually freeze this dish because cream-based recipes can sometimes separate upon thawing, but if you want to, freeze in small portions. Thaw gently overnight in the fridge and stir well before reheating.

Reheating

Reheat leftovers over low heat on the stove, stirring frequently and adding a splash of cream or milk if the sauce seems too thick. Avoid microwaving at high heat to keep the cream from splitting.

FAQs

Final Thoughts

When I first made this Creamed Brussels Sprouts with Garlic and Nutmeg Recipe, I was genuinely surprised at how it turned humble Brussels sprouts into a crowd-pleasing side that felt so warm and inviting. It’s become my go-to side dish for family dinners and special occasions alike. If you love rich, comforting veggies with just the right touch of spice and garlic, you should really give this a try—I’m confident it’ll become a favorite in your kitchen too!

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