Have you ever thought about moving a dinner course to an unusual place in your house?

Last weekend our friends came for dinner and to try something new, we enjoyed appetizers out in my husband’s office with lively music and yummy small bites to munch on.

And then we came inside and enjoyed a wonderful prime rib dinner, with one side dish a savory combination of sweet dates and Brussels sprouts, balanced out by cream, nutmeg and sweet paprika. It was a fabulous fall flavor.

By the way, if you don’t like Brussels sprouts, this recipe is a great way to “tame them,” knock down the bitter flavor a bit, and really, you won’t even stink up your kitchen.

Brussels sprouts.

Just in time for the holidays.

I’d make this recipe over and over again.


I adapted this recipe from the new Cooks Illustrated Cookbook, a tried and true cookbook that never fails you. They just came out with a new edition and I can’t wait to try many more recipes.

In the meantime, will you be cooking brussels sprouts over the holidays?

Brussels Sprouts Braised with Cream and Sweet Dates

Recipe: Brussels Sprouts Braised in Cream and Sweet Dates {ReluctantEntertainer.com}

Summary: This rich dish adapted from Cooks Illustrated is perfect for the holidays. Don’t drain the sprouts after braising; the cream reduces to form a sauce.


  • 1 pound Brussels sprouts, trimmed*
  • 1/2 cup chopped dates
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • Pinch fresh ground nutmeg
  • Pinch of smoked paprika
  • Pepper


  1. Bring sprouts, dates, cream and salt to a boil in 2-quat saucepan over medium-high heat.
  2. Lower heat, cover, and simmer, shaking pan once or twice to redistribute sprouts, until knife tip inserted in center of sprout meets no resistance, 10-12 minutes.
  3. Season with nutmeg, smoked paprika, and pepper to taste and serve.
  4. *If you want to cut the sprouts in half, remove the outside layer first.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8