Brussels sprouts with thyme cream
For this recipe, Brussels sprouts are first cooked on the side, then sautéed in a delicious thyme and shallot cream.
4,378
40 min.
Easy
4 people
8 IngredientsLast modified on: January 26th 2025
800 g Brussels sprouts
3 tablespoons 
1 
1 bunch 
250 ml 
1 tablespoon lemon juice (optional)
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 800 g Brussels sprouts.
Stage 2 - 8 min.
Cook in boiling salted water until tender, but not overcooked.
Drain.
Drain.
Stage 4 - 3 min.
In a frying pan over medium heat, pour 3 tablespoons olive oil and when hot, add the shallot, thyme, salt and pepper.
Cook for 1 minute, stirring constantly.
Cook for 1 minute, stirring constantly.
Stage 5 - 1 min.
Add the drained Brussels sprouts and mix well.
Stage 6 - 1 min.
Pour in 250 ml liquid cream, season with salt and pepper, and mix well.
Stage 7 - 5 min.
Gently thicken to taste, then remove and discard the thyme, check the seasoning, and at the last moment add 1 tablespoon lemon juice.
Stage 8
Serve piping hot.
Remarks
This recipe can be adapted to other types of cabbage, or even other vegetables, keeping to the principle of first cooking"à l'anglaise", then adding the thyme and shallot cream.
If you like thyme, don't hesitate to add lots of it.
If you like thyme, don't hesitate to add lots of it.
Keeping: 2 or 3 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 70 RDI=7 % | 120 RDI=20 % | 1,560 RDI=80 % | 6,520 RDI: 80 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=1 % | 10 RDI=2 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per person | 9 RDI=4 % | 20 RDI=2 % | 30 RDI=5 % | 390 RDI=20 % | 1,630 RDI: 20 % |
How much will it cost?
- For 4 people : 4.85 €
- Per person : 1.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brussels sprouts
Like these other recipes: Sautéed Green Vegetables in pan, Melt-in-the mouth meat and vegetables in a sealed casserole, Chicken Brussels pie, Pork chops with a duo of brassicas, Hearty leek and sprout soup, ... See them all 15
Liquid cream
Like these other recipes: Sauce Normande (for fish), Gratin of leeks with Morbier cheese, Spaghetti with mussels and basil, Rabbit civet "à la normande", Cervelle de Canut, ... See them all 166
Olive oil
Like these other recipes: Beetroot and fried chicken salad, Nanou's tuna tart, Raw beetroot mousse with walnuts, Italian style gratin, Vegetable tian, ... See them all 513
Shallot
Like these other recipes: Cauliflower curry, Artichokes with beef, Endives , Chicken and mushroom brik rolls, "Oeufs rabattus" with leeks, ... See them all 194
Other recipes you may also like
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011402 K4.8 30 min.
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.October 5th 2011267 K4.3 1 hour
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.November 3rd 2011244 K 14.7 1 hour 30 min.
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.April 17th 2022151 K4.9 1 hour 5 min.
Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.January 19th 20253,481 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.