Amazing Creamy Brussels Sprouts

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!

Creamed brussels sprouts side dish
I think I may have found the perfect recipe for these things. My kids went from rejecting them every time to eating them like candy after trying this dish!

This is the type of dish that’s perfect to take to a holiday get-together. It’s wonderful for just about every holiday from Thanksgiving and Christmas to Easter.

You can prepare the Brussels sprouts beforehand, put them in a covered dish, and reheat them in the oven when you get to your mother-in-law’s house.

If you prefer your vegetables roasted, try my Roasted Brussels Sprouts with Bacon Topping.

How to Grow Your Own Brussels Sprouts

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 side dish
Healthy, convenient, AND tasty. What more can you ask for?
Creamed brussels sprouts side dish

Creamed Brussels Sprouts

After tasting this recipe, even people that have hated Brussels sprouts their entire lives admit that they're one of their beloved vegetables now.
5 from 3 votes
Course Side Dish
Cuisine American
Servings 6
Calories 204 kcal


  • 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.


Calories: 204kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 51mgSodium: 84mgPotassium: 636mgFiber: 6gSugar: 4gVitamin A: 1743IUVitamin C: 134mgCalcium: 86mgIron: 2mg
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Happy Thanksgiving from Stacy Lyn!

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  1. Debbie Coates Pierson says:

    what is boiling whiping cream

    1. Hi Debbie! So glad you are here. It’s just whipping cream that is very hot. It doesn’t have to be boiling, but needs to be very hot. You can get it hot in the microwave. The cream needs to be hot because if it is cold, it will cool down the cooking sprouts. They need to continue to cook for a while longer after you put the cream in the casserole. Hope you give them a try!

    1. Yay!! I think you will really like them Barrett!! Hope you are doing fantastic.

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