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.
8,388 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-Bombay salad, Chicken Brussels pie, Sautéed Green Vegetables in pan, Melt-in-the mouth meat and vegetables in a sealed casserole, Frichti from Bruxelles, ... See them all 17
Liquid cream
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Triple-Cheese Pumpkin Gratin, Crème de foie gras, Rabbit civet "à la normande", Spicy mustard cauliflower cheese, ... See them all 170
Olive oil
Like these other recipes: Mediterranean toast, Panzanella, Pollack fillet baked with rice and vegetables., Canapés of red mullet with poppy seeds, Small ratatouille with , ... See them all 521
Shallot
Like these other recipes: Quartet of brassicas with cream , Coq au vin, Fish fillet in express cooking envelope, Snow peas sautéed in butter, Red rice pannequets, ... See them all 198
Other recipes you may also like
Raw green asparagus salad
Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.May 11th 202222 K 20 min.
Kalamata Salad
The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.August 14th 202226 K 50 min.
Roasted leeks with pesto
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.April 23th 202318 K 1 hour 9 min.
Potato and cheese pie
For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.September 20th 202316 K 55 min.
Country filo tart
For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a...February 9th 20257,842 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.