Creamed Brussels Sprouts | Peaches Please

There are few things I enjoy more than taking a beautiful, healthy vegetable and doctoring it up with cream and cheese. It’s like luring  something pure and wholesome to the dark side and it makes me feel all contrary and rebellious. I’m such a bad ass.

But hey, if ever there’s a time to go for broke and bring on the cream, cheese and butter, then Thanksgiving is it. A day during which we give thanks for the good things and people in our lives and then we stuff ourselves silly. Why not give thanks for some creamy goodness while we’re at it? And this is some rich, cheesy,creamy goodness.


Creamed Brussels Sprouts
A decadent, creamy brussels sprouts dish for the ages.
Recipe By:
Recipe Type: Vegetable
Cuisine: Side
Serves: 4-6
  • 4 slices thick cut Bacon
  • 3 Tbsp diced Shallot
  • 1 large Garlic Clove, minced
  • 1 lb Brussels Sprouts, ends trimmed and quartered
  • ¾ C Cream
  • 1 oz Blue Cheese
  • ⅓ C White Wine
  • 1 Bay Leaf
  • 3 Sprigs Thyme
  • ½ Tbsp Butter
  • 1 tsp Cider Vinegar
  • Salt & Pepper, to taste
  1. Put the bacon strips in a large cold frying pan and turn on the heat. Cook the bacon until the fat is rendered out and the strips are crispy. Remove the bacon strips and reserve for later.
  2. If you have more than two tablespoons of rendered fat left in the pan, remove the excess. Add the shallots and saute them over medium heat until fragrant and translucent. Add the garlic and brussels sprouts, along with a pinch of salt and a grate or two of pepper. Cook until the sprouts are tender and gain some nice brown caramelization.
  3. While the sprouts are cooking, combine the milk and blue cheese in a small sauce pan and gently heat until the cheese melts into the cream. Keep warm.
  4. Once the sprouts have finished cooking, deglaze the pan with the white wine, scraping up any delicious crusty stuff from the bottom of the pan.
  5. Add the bay leaf, thyme and butter to the brussels sprouts pan.
  6. Once the butter has melted, slowly add in the blue cheese/cream mixture, stirring to fully incorporate and then simmer until the sauce thickens.
  7. Stir in the cider vinegar and season with salt and pepper, if needed. Remove the bay leaf and thyme sprigs.
  8. Crumble the reserved bacon over the sprouts and serve immediately.

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