Want to blow somebody's mind this Thanksgiving? Serve these Brussels sprouts. Yes, Brussels sprouts. No, this isn't some kind of sick joke. They're browned, smothered in cream, then braised until silken deliciousness is achieved. Cruciferous candy. Sure, there are plenty of lower calorie ways of making Brussels sprouts, but it IS Thanksgiving after all. And today, I'm thankful for cream!
Creamy Braised Brussels Sprouts
One bite and the ThirdGrader said, Brussels sprouts aren't as evil as I thought!
3 Tbsp. unsalted butter
1 lb. Brussels sprouts (2-3 stalks worth), trimmed, cut in half or quartered
1 cup cream
Salt and pepper
Juice of 1/2 lemon
Melt butter in a large skillet over medium heat. Cook sprouts until lightly browned in spots, about 5 minutes. Season with salt and pepper. Stir in cream and bring to a simmer. Cover, reduce heat to low, and cook 20-25 minutes, stirring occasionally, until sprouts are tender and cream is reduced and lightly brown. Sprinkle with lemon juice to taste, perhaps more salt and pepper, and serve.
Source: Adapted from All About Braising by Molly Stevens