Creamed Brussels Sprouts

This recipe pairs nutty brussels sprouts with pureed spinach in a riff on the classic creamed spinach side dish.

Creamed Brussels Sprouts

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Total Time:
55 mins
6 to 8 servings

Velvety spinach and tender shaved brussels sprouts are combined with garlic-infused double cream — heavy cream that has been simmered until reduced by half for extra richness — in this vegetable-forward dish. A splash of lemon juice cuts through the buttery vegetables and adds a touch of brightness. Serve this as a creamy side dish or on a plate with crudités and crackers for a crowd-pleasing appetizer.


  • 1 pound fresh brussels sprouts

  • 1 (9-ounce) package fresh spinach

  • 2 cups heavy cream

  • 1/4 cup unsalted butter (2 ounces), divided

  • 1 1/2 cups finely chopped yellow onion (about 1 medium onion), divided

  • 2 tablespoons finely chopped garlic (about 6 cloves), divided

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 tablespoon fresh lemon juice (from 1 lemon)


  1. Fill a large bowl with ice water. Trim ends off brussels sprouts, reserving about 1 1/2 cups whole outer leaves that fall off. (You may need to remove additional darker outer leaves.) Finely shave sprout cores using a mandoline to yield about 6 cups shaved sprouts; set aside.

  2. Bring a large pot of salted water to a boil over high. Add reserved outer leaves of sprouts, and cook until bright green, about 30 seconds. Immediately remove leaves from water, and place in ice water; let cool 1 minute. (Do not remove pot from heat.) Transfer leaves to a plate lined with paper towels; set aside. Place spinach in boiling water, and cook until just wilted and bright green, about 30 seconds. Immediately remove spinach from water, and place in ice water; let cool 1 minute. Remove spinach from ice water, and transfer to a colander. Squeeze out excess water. Transfer spinach to a blender.

  3. Carefully drain pot of boiling water, and wipe clean. Add cream to pot, and bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring often, until reduced to 1 cup, 25 to 30 minutes. While cream simmers, melt 2 tablespoons butter in a large skillet over medium-high. Add 1 cup onion and 1 1/2 tablespoons garlic, and cook, stirring often, until onion is translucent and just tender, about 3 minutes. Carefully transfer hot cream and onion mixture to blender with spinach. Process until bright green and smooth, about 1 minute. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.

  4. Melt remaining 2 tablespoons butter in same skillet over medium. Add remaining 1/2 cup onion, remaining 1/2 tablespoon garlic, and remaining 1/4 teaspoon pepper. Cook, stirring often, until onion is translucent and just tender, about 3 minutes.

  5. Set aside about 1/4 cup reserved blanched sprout leaves for garnish. Add reserved raw shaved sprouts and remaining blanched sprout leaves to skillet; cook over medium, stirring constantly, until shaved sprouts begin to wilt, about 1 minute. Add spinach mixture, lemon juice, and remaining 1/2 teaspoon salt; cook, stirring constantly, until heated through, about 1 minute. Remove from heat, and transfer to a bowl. Garnish with reserved sprout leaves. Serve.

To Make Ahead

Pureed spinach mixture can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

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