Sauteed Brussels Sprouts with Cream

If you're looking for a different, quick, and seasonal side dish to accompany your Christmas feast this year, I'd like to propose these Sauteed Brussels Sprouts with Cream. And that proposition comes from one who is generally not a fan of Brussels sprouts. This is easy enough for a quick weeknight side, but special enough for a holiday table.

The other evening, my husband told me twice how much he enjoyed the Brussels sprouts I fixed for supper. Coming from him, that is a huge compliment! The idea for the recipe goes to The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. But, as usual, I added my own twist.

These Brussels sprouts will definitely be gracing our dinner table again.



SAUTEED BRUSSELS SPROUTS WITH CREAM
(slightly adapted from The Bonne Femme Cookbook)
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1 pound Brussels sprouts
1 Tbsp unsalted butter
1 Tbsp olive oil
salt and freshly ground pepper to taste
2 to 4 Tbsp heavy cream

Trim the stem ends of the Brussels sprouts and cut length-wise into 1/4-inch-wide slices. Place in a saucepan and add enough water to cover. Bring to a boil and cook for 4 minutes (do not overcook--you want the green color to sparkle). Drain, rinse under cold running water, and drain again.

Wipe the saucepan dry, and melt the butter with the olive oil in the same pan over medium-high heat. Add the Brussels sprouts and sauté briefly, until nicely coated and just a little more tender, about 2 minutes. Season to taste with salt and freshly ground pepper. Drizzle cream over the Brussels sprouts and gently toss to coat. Serve.