Equipment
Ingredients
Produce
- 500 g brussels sprouts, trimmed and halved lengthwise
- 1 shallot, finely diced
- 2 garlic, minced
Dairy & Pantry
- 30 g unsalted butter
- 200 ml heavy cream, room temperature
- 1 g ground nutmeg
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Trim the tough stem ends off the Brussels sprouts and slice them in half lengthwise. Discard any yellowed or loose outer leaves.
Heat the unsalted butter in a large skillet over medium-high heat until melted and foaming. Arrange the Brussels sprouts in the skillet cut-side down in a single layer. Cook undisturbed until they develop a deep golden-brown sear.
Reduce the heat to medium. Add the finely diced shallot and minced garlic to the skillet, tossing to combine with the sprouts. Cook until the aromatics soften and become highly fragrant.
Pour the heavy cream into the skillet, deglazing any browned bits stuck to the bottom. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Let the mixture bubble gently, stirring occasionally, until the cream thickens and the sprouts are tender.
Remove the skillet from the heat. Stir in the ground nutmeg, kosher salt, and freshly ground black pepper. Taste and adjust the seasoning as needed, then transfer to a warmed serving dish.
Chef's Notes
- Always place Brussels sprouts cut-side down first to maximize surface contact with the pan, ensuring a deep, flavorful Maillard reaction.
- Heavy cream with a high fat content is essential for reducing. Lighter creams or half-and-half will split when boiled and cannot achieve the luxurious coating texture.
- A tiny splash of fresh lemon juice or a dash of white wine vinegar stirred in right before serving can perfectly balance the richness of the heavy cream without curdling it.
- For an added layer of savory depth, fry a few strips of diced bacon or pancetta before cooking the sprouts, and use the rendered fat in place of the butter.
Storage
Refrigerator: 3 days — Reheat gently on the stovetop over low heat to prevent the emulsion from breaking.
Freezer: 1 month — Freezing is not highly recommended as the cream sauce may separate and become grainy upon thawing.
