When I mention Brussels sprouts most everyone I know contorts their faces in such a way that demonstrates disgust. That is, until they try this recipe. Even people that have hated Brussels sprouts their entire lives admit that they’re one of their beloved vegetables now. My kids eat them like candy!
This is the type of dish that’s perfect to take to a holiday get-together (hint: Easter’s coming up). You can prepare beforehand, put it in a covered dish, and reheat it in the oven when you get to your mother-in-law’s house.
Growing Brussels sprouts requires cool weather. They can be planted in early spring, or mid-to-late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Like most vegetables, Brussels sprouts need a minimum of 6 hours of sunlight daily; more is better. They like fertile, well-drained, moist soils with plenty of organic matter. The soil pH should be on the high side of the range for vegetables, about 6.8, for optimum growth and to discourage clubroot disease. To be sure about pH, get the soil tested.
If you like this recipe, you can find it and tons of other great ones in my Harvest Cookbook.
Creamed Brussels Sprouts
- 1 quart Brussels sprouts
- 2 tablespoons butter melted
- ¾ cup boiling whipping cream
- Salt and pepper
- Preheat oven to 350 degrees.
- Trim stem and outer layer of the Brussels sprouts.
- In a stock pot, blanch sprouts for 3 minutes in boiling water. Drain and place sprouts in a casserole arranged in a single layer.
- Pour butter over sprouts and sprinkle with salt and pepper. Place in oven for 10 minutes.
- Pour cream over sprouts and bake for 10 more minutes or until sprouts are tinder. Correct seasoning and serve as soon as possible.