Name: Brussels Sprouts Braised in Cream
Total time: 25 min
Ingredients: 1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed; 1 cup heavy cream; 1/2 teaspoon table salt; Pinch fresh ground nutmeg; Ground black pepper

Why This Recipe Works

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well. Overall, the tastiest Brussels sprouts we cooked came from braising them in heavy cream, a classic French technique for cooking vegetables.

Before You Begin

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half.

Instructions

Bring sprouts, cream, and salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 10 to 12 minutes. Season with nutmeg and pepper and serve.