Brussels Sprouts with Cream and Dates
Brussels sprouts always get a bad rap, but if you’re a sprouts fan, then you must try this Brussels sprouts with Cream and Dates recipe. Cooked in cream, they’re delightful, and the sweet touch of dates elevates the Brussels sprouts, turning them into a tasty dish that everyone will love!
This is a great recipe. So great, in fact, that I’ve been making it for more than 10 years. I first created this recipe way back, after being inspired by a recipe I saw in a Cooks Illustrated cookbook. Their recipe was good, but I knew I could improve it – and I did!
Brussels sprouts are such a tasty little vegetable, and the bitterness that comes from cooking them has been bred out of them. That being said, the cream really tempers what’s left of the funky cooked sprouts flavor, and you’re left with a creamy dish that hits all the right notes.
Brussels Sprouts with cream and dates
I love Brussels Sprouts with Cream and Dates with any Thanksgiving or holiday feast. It is so deliciously different and pairs so nicely with other fall flavors. Also, it’s great with a holiday turkey or ham, or even roast beef.
This recipe is easy to make, which is another point in its favor! You can prep the Brussels sprouts ahead of time, too, so they’re ready to cook.
Why I love this recipe
- The Brussels sprouts, dates, and cream are a magical combination in this side dish recipe.
- Double or even triple this recipe to feed a crowd.
- It’s so different, and everybody loves it and making my guests happy is what makes me happy!
Gather these ingredients
- Brussels sprouts – You’ll need about 1 pound; trimmed.
- Olive oil
- Salt and freshly ground pepper
- Ground nutmeg – Freshly ground is best!
- Smoked paprika – Just a pinch!
- Dates – Seeded and chopped.
- Heavy whipping cream
- Fresh thyme – Optional garnish.
How to make Creamy Brussels Sprouts with Dates
- Trim the sprouts by cutting off the stem end and then removing a layer or two of leaves. Slice them lengthwise.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat and add the Brussels sprouts in a single layer, cut side down. Saute for about 3-4 minutes or just until they become golden brown.
- Season the Brussels sprouts with salt, paprika, nutmeg, paprika, and fresh cracked pepper.
- Lower the heat to a simmer and cover the saucepan. Cook for 5-6 minutes or until the sprouts are just tender when pierced with the tip of a knife. Stir once or twice during cooking.
- Season with a sprinkle of nutmeg, fresh chopped thyme, and more cracked pepper to taste.
- Serve and enjoy!
Tips & substitutions
- Fresh Brussels sprouts are best in this easy Brussels sprouts recipe. Frozen sprouts will make your sauce too watery, and the sprouts will be mushy.
- You can use half and half cream to cut down on some of the fat but I encourage you to use heavy whipping cream because it makes the dish so decadent and delicious!
- Freshly ground nutmeg has double the flavor, and a little goes a long way!
- Smoked paprika adds a lovely smoky flavor to this dish, but regular paprika will also work.
- Don’t overcook the sprouts! They are best with a bit of crunch to them in the very center.
- The cream will reduce so you don’t need to worry about thickening it.
Serving suggestions
This is one of my favorite braised Brussels sprouts recipes. I love it with a holiday ham, roast beef, or turkey. While this is one of my favorite holiday side dish recipes, it doesn’t have to be a special occasion to enjoy it! It also pairs well with salmon and every day dinners!
Storage
Store any leftover Brussels sprouts in an airtight container in the fridge for 3-4 days. These won’t freeze well and are best eaten fresh.
Check out these awesome Brussels sprout recipes while you’re here
- Waldorf Brussels Sprouts Salad
- Brussels Sprouts with Honey Mustard Glaze
- Roasted Brussels Sprouts with Pancetta
- Roasted Fall Veggies
Get the Recipe:
Brussels Sprouts with Cream and Dates
Ingredients
- 1 pound Brussels sprouts, trimmed*
- 2 tbsp. olive oil
- ½ teaspoon salt
- ½ tsp ground nutmeg
- ½ tsp paprika
- Fresh cracked pepper
- ¾ cup chopped dates
- 1 cup heavy cream
- Fresh thyme, finely chopped (garnish
Instructions
- Prepare the sprouts by cutting off the bottom and removing the outside edge and any dry leaves, and slice them lengthwise.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat and place the Brussels sprouts in a single layer, cut side down. Fry for about 3-4 minutes, just until a golden color appears.
- Season the Brussels sprouts with salt, paprika, nutmeg, paprika, and fresh cracked pepper.
- Add the cream and dates and bring to a boil over medium-high heat.
- Lower heat, cover, and simmer, stirring once or twice to redistribute sprouts, until knife tip inserted in center of sprout is almost soft, 5-6 minutes. Don’t overcook the sprouts. The cream will reduce.
- Season with a sprinkle of nutmeg, fresh chopped thyme, and more cracked pepper to taste.
- Use a slotted spoon and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I love this brussels sprouts braised with cream and sweet. I’m forward on it and I love to cook it at home.
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Oh, delicious! I made roasted brussels sprouts with grapes and walnuts. This sounds like another winner to add to my recipe box! Thank you!
Wondering and may try this with coconut milk with the sweet dates and maybe add prosciutto to it….YUMMY…..maybe on Thanksgiving Day table……thanks friend.
You always trow fab dinner parties ;D Great idea fro the brussel sprouts, maybe this will e the one that has the boys perking up a renewed interest.
You throw the best dinner parties, Sandy. How lucky your friends are! I have come to appreciate Brussels sprouts more and more, and this recipe is so tantalizing to me.
I Love Brussel Sprouts and, I do plan on them being one side dish on our Thanksgiving side board.
The recipe I am making calls for Brussel Sprouts with Chorizo Sausage YUM!
I don’t even like Brussels sprouts, but I WILL be trying this recipe. With dates…fascinating.
We have been on a brussel sprout kick lately. Our four year old requests them for dinner. I’ll have to try this recipe and see how it stands up :)
~Kristin
Yes! We like them roasted with olive oil, sea salt, and pepper. Love those little crispy leaves!
OH I LOVE this recipe! Brussel sprouts are delicious when cooked right. Great idea with the dates!
I’ve never made brussel sprouts. Maybe I’ll try this. I have to say that the fact that your husband’s office is in the garage facinates me more than the recipe. I love it. Very interesting and it gets me thinking.
Roast brussel sprouts in balsamic is one of my favorites. I often roast them along side beets and carrots as well, just to get a variety for those who prefer to avoid the sprouts (more for me!).
Oh my gosh I love this. I am one of many who avoided those little green orbs from years of childhood pressure to ‘eat just one’ when they were an overcooked mess. I love roasting them, nothing bitter and just wonderful bites. But I am trying this. Yummaliciousness. :)
Our family as usual as it seems love brussel sprouts….will be giving this recipe a go.
I like you idea of trying different places to share a meal together. I’ve used our library before….but it’s been a long time since I mixed things up a bit.
Thanks for sharing your ideas.
I’m always looking for new ways to cook brussel sprouts as my family won’t eat them just plain. Last Christmas I roasted them and tossed them in balsamic vinegar – yummy – the sweetness of the balsamic really cut the bitterness. I’m sure the dates would be amazing with the sprouts. Can’t wait to try it.