France · Vegetable and Mushroom Dishes · Keto
Roasted Brussels Sprouts
Braised Brussels sprouts with a rich cream sauce. Nutmeg gives the dish an exquisite aroma. The sprouts turn out soft but retain a slight crispness.
23 min 120 kcal 4 serves Easy🥑Keto🇫🇷France★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 500 gBrussels sprouts
- 2 tbspbutter
- 1 smallshallot
- ½ cupvegetable broth
- ½ cupheavy cream
- ¼ tspfreshly ground nutmeg
- to tastesalt and black pepper
Method
- Clean the Brussels sprouts by removing the outer leaves and trimming the base. Cut large sprouts in half.
- In a large skillet, melt butter over medium heat. Add the shallots and cook, stirring, 2-3 minutes until soft.
- Add the Brussels sprouts and stir-fry for 3-4 minutes, stirring occasionally, until they begin to caramelize slightly.
- Pour in the broth, bring to a boil, then reduce the heat, cover and simmer for 5-7 minutes until the cabbage is soft but still crispy.
- Remove the lid, increase the heat and allow most of the liquid to evaporate. Pour in the cream, add the nutmeg, salt and pepper. Cook, stirring, for 2-3 minutes until the sauce thickens and coats the sprouts.
FAQ
Bitterness comes from glucosinolates — natural compounds found in higher concentrations in larger sprouts. To reduce bitterness: cut the sprouts in half, blanch for 2–3 minutes in salted water before roasting, and most importantly use high heat (210–220°C). At high temperature the sugars caramelize and mask the bitter taste. Small young sprouts (under 3 cm) are noticeably less bitter — choose these if bitterness is a concern.
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Comments (1)
Season roasted brussels sprouts in layers. Salt at the beginning draws out moisture and helps browning. Acid at the end brightens everything. This two-stage approach creates more complex flavor than seasoning once.