Creamed Brussels Sprouts

Recipe from “The Old Farmer’s Almanac: Comfort Food” 2021. Makes 4 to 6 servings.

The stock reduction reduces the need to add salt. Try for yourself!


  • 3 tablespoons unsalted butter
  • 1 lb. brussels sprouts, halved lengthwise
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • ¼ cup heavy cream
  • 1 tablespoon Dijon-style mustard
  • Salt and freshly ground black pepper, to taste


  • Melt the butter in a large skillet over medium heat. Add the brussels sprouts, onion, and garlic, then cook for 2 minutes, stirring frequently. Add the chicken stock, and bring to a simmer.
  • Cover and cook for 3 minutes, or until not quite tender. Uncover and cook until the liquid is reduced by half.
  • Add the cream and mustard and cook, stirring often, unti the liquid is reduced to a thick sauce that coats the sprouts. Season with salt and pepper, to taste.
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