The Best Winter Brussels Sprouts Recipe, Period.
These creamed Brussels sprouts are not subtly seasonal—they are all-out, full-on, non-stop, perfect pan full of everything you want to eat this time of year. Brussels sprouts are one of those wonderful green vegetables that’s actually in season in the winter, and so eating them around the holidays is a natural fit. Same goes for some of our favorite varieties of wild mushrooms, like chanterelles and hedgehog mushrooms—these lovely fungi are at their best and most plentiful in November and December. We’ve mentioned the adage “what grows together goes together” here before, but it’s worth repeating, both because it’s a great rule of thumb for figuring out ingredients that will compliment each other and because it applies so directly to the combination of sprouts and mushrooms in this creamy Brussels sprouts recipes. As for choosing to cream the Brussels sprouts, well, in the wintertime—and especially if you’re looking for a holiday side dish—the comfort of butter and cream are simply a necessity. Brussels sprouts have become a given on our Thanksgiving tables, and they usually show up once or twice during Christmastime, too, because we love them so. And cooked with loads of cream and butter and meaty mushrooms, who wouldn’t love them?
Creamed Brussels Sprouts: The Simplest Ingredients
This Brussel sprouts recipe is all about celebrating this delicious cruciferous vegetable in all of its many-leaved, tiny glory. So we’re keeping the ingredients pretty basic here—nothing too out-of-the-box. The wildest (ha) ingredient you’ll need are wild mushrooms, which are becoming increasingly available at grocery stores but which are also a fun thing to hunt down at your local farmers market! While you're there, you can grab your Brussels sprouts, too, since they’re in season at the same time. Plus, there’s something so satisfying about buying a whole, giant stalk of Brussels sprouts and walking around the market with it like a real produce pro. Here’s everything you’ll need:
- Brussels sprouts
- Olive oil
- Canola oil
- Shallots
- Butter
- Wild mushrooms
- Dry white wine
- Heavy cream
- Salt & pepper
How to Cook Brussels Sprouts
These creamy Brussels sprouts are cooked not one, but two ways! First, the sprouts are roasted to draw out their flavor and make them tender. Then, they get a nice, quick bath in mushroomy wine and cream sauce. In other words, they’re double delicious. Here’s how to make them:
- Roast the Brussels sprouts. Note! If you’re making this Brussels sprout recipe for Thanksgiving, you can roast the sprouts a day ahead of time and save yourself about 35 minutes of prep work and oven time on the big day.
- Fry the shallots! Get them lovely and crisp.
- Sauté the wild mushrooms. The trick to perfect mushrooms is not to fuss with them too much. Pop them into the hot oil-butter mixture in the pan and let the heat work on them for at least a few minutes before you stir them. Stir a smidge, and then let them sit again. Resist the urge to over-stir.
- Pour in the wine! Enjoy the sizzle! Let it reduce.
- In go the roasted Brussels sprouts and the heavy cream. Things are getting good.
- A little pepper, stir to coat and then season to taste and you’re ready to eat!
Tools You’ll Need
Even More Thanksgiving Brussels Sprout Recipes We Love
Give Brussels A Chance
We’re just crazy for these diminutive veggies. They’re like tiny edible cabbages and they’re sweet and tender and ultra-healthy and, well, we hope you love them, too. Try this recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
