Julia Child Chopped Brussels Sprouts in Cream
Elevate your side dish game with Julia Child’s Chopped Brussels Sprouts in Cream, a luxurious and comforting recipe that transforms this humble vegetable into a velvety masterpiece. With thinly sliced Brussels sprouts gently sautéed in butter, simmered until tender in rich heavy cream, and seasoned to perfection with a touch of salt, pepper, and optional nutmeg, this dish is as indulgent as it is satisfying. A sprinkle of grated Parmesan cheese takes the creamy sauce to the next level, creating a decadently cheesy finish. Ready in just 30 minutes, this recipe is perfect for holidays, dinner parties, or an elegant weeknight meal. Serve it hot alongside roasted meats or as a standout vegetarian centerpiece. Perfectly creamy, deliciously savory—every bite is pure culinary bliss!
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 pinch Nutmeg (optional)
- 2 tablespoons Parmesan cheese (grated, optional)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves.
Slice the Brussels sprouts thinly either by hand with a sharp knife or using a food processor fitted with a slicing blade.
Melt the butter in a large skillet over medium heat.
Add the sliced Brussels sprouts to the skillet and stir to coat them evenly in the butter.
Cook the Brussels sprouts for 5–7 minutes, stirring occasionally, until they begin to soften and turn a light golden color.
Pour the heavy cream into the skillet and stir to combine with the Brussels sprouts.
Reduce the heat to low and let the mixture simmer for 8–10 minutes, stirring occasionally, until the cream thickens slightly and the Brussels sprouts are tender.
Season with salt, black pepper, and a pinch of nutmeg (if using), stirring well to distribute the seasoning.
If desired, stir in the grated Parmesan cheese and cook for an additional 1–2 minutes until it melts into the sauce.
Remove from heat and transfer the Brussels sprouts to a serving dish. Serve hot as a decadent side dish to complement a main course.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
