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.
6,672 5/5 (1 reviews)
40 min.
Easy
8 people
8 IngredientsLast modified on: January 26th 2025
6 ¾ cups Brussels sprouts
6 tablespoons 
2 
2 bunches 
2 cups + 2 tablespoons 
2 tablespoons 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 6 ¾ cups 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 6 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 2 cups + 2 tablespoons 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 2 tablespoons 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 | 80 RDI=30 % | 140 RDI=10 % | 250 RDI=40 % | 3,120 RDI=160 % | 13,050 RDI: 160 % |
| 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 8 people : 9.65 €
- 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: Brussels sprouts à la Lombarde, Hearty leek and sprout soup, Roast Brussels sprouts with sage and lemon, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 17
Liquid cream
Like these other recipes: Scallops with sorrel and Noilly Prat, Cocotte eggs with Comté, Veal with mushrooms and green asparagus, Smoky potato and potimarron gratin, Normandy seafood stew, ... See them all 167
Olive oil
Like these other recipes: Dipping bread with cheese, Potimarron (chestnut pumpkin) "au gratin", Pork medallions with "full" turnips, Aperitif rolls, Fresh spinach with cream, ... See them all 517
Shallot
Like these other recipes: Smooth mixed vegetable soup, How to slow cook meat, Frichti from Bruxelles, Eggs with mayonnaise, Sarladaise potatoes, ... See them all 195
Other recipes you may also like
Breton style shellfish and vegetable soup
For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.January 8th 202321 K 1 hour 45 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016453 K4.4 7 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018312 K4.3 2 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.April 8th 2023227 K4 1 hour 4 min.
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.March 19th 2014109 K3.9 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
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.