Holidays Holidays Recipes Sides

Creamed Brussels Sprouts

Share Code
Calories 224kcal
Fat 17g
Net Carbs 3g
Protein 7g

Pancetta and Brussels sprouts always pair well together, but this garlicky cream sauce make these Brussels extra delicious. These Creamed Brussels Sprouts are a great recipe to make as a side for a special holiday meal, or as an everyday side during the week. It’s sure to become a regular at your table!

With only 10 minutes of prep time and 30 minutes of cooking time, it’s a perfect side to add to a busy weeknight meal.

Start by browning the pancetta in a large saucepan over high heat until fat is rendered, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and set aside.  Leave the grease in the pan.

Next, melt the butter in the saucepan. Once hot, add onion and garlic and saute until soft, about 4 minutes. Add Brussels sprouts, chicken stock, salt and pepper. Bring the chicken stock to a boil, reduce heat down to low, and cover. Continue cooking for about 10 minutes until the Brussels are fork tender.

Uncover and stir in the cream and nutmeg. Turn the heat back to high and cook until the liquid is reduced and thickened, for approximately 5 minutes. Add the cooked pancetta back in and season with salt and pepper to taste. Give it a final stir and your creamed Brussels sprouts are ready to serve!

These Creamed Brussels Sprouts are a great recipe to make as a side for a special holiday meal, or as an everyday side during the week.

These Creamed Brussels Sprouts are a great recipe to make as a side for a special holiday meal, or as an everyday side during the week.

Creamed Brussels Sprouts

4.5 from 14 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 people
Calories: 224kcal

Ingredients

  • 4 oz pancetta
  • 2 tbsp butter
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 2 lbs brussels sprouts stemmed and halved
  • 3/4 cup chicken stock
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup heavy whipping cream
  • 1 pinch ground nutmeg optional

Instructions

  • Brown pancetta in a large saucepan over high heat until fat is rendered, for about 5 minutes. Remove pancetta from the pan with a slotted spoon and set aside, leaving the grease in the pan.
  • Melt butter in the saucepan, once hot add onion and garlic and saute until soft, about 4 minutes.
  • Add brussels sprouts, chicken stock, salt and pepper. Bring chicken stock to a boil, reduce heat down to low and then cover. Cook for about 10 minutes until brussels are fork tender.
  • Uncover and stir in cream and nutmeg (if using). Turn heat back to high and cook until liquid is reduced and thickened, for approximately 5 minutes. Add cooked pancetta, season with salt and pepper to taste, then stir and serve.

Nutrition

Serving: 0.5cup | Calories: 224kcal | Total Carbs: 11g | Protein: 7g | Fat: 17g | Fiber: 8g | Net Carbs: 3g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

For more ideas for a side to add to your next meal, check out these side dishes. This Twice Baked Cauliflower Casserole is one of my favorites!

You Might Also Like

5 Comments

  • Avatar
    Reply
    Jessica
    November 22, 2019 at 2:05 am

    5 stars
    These are amazing! Making them for thanksgiving

  • Avatar
    Reply
    Sim
    November 27, 2019 at 2:18 pm

    5 stars
    Oh wow! What an awesome side dish idea, especially with Christmas fast approaching! It’s a dish anyone can enjoy, even if they do not follow Keto! Super glad we can still eat sprouts on Keto! 🙂

  • Avatar
    Reply
    Shanna
    December 16, 2019 at 10:17 pm

    5 stars
    Made these for Thanksgiving and they were amazing!!! Going to make them again tonight as a side.

  • Avatar
    Reply
    charmaine lever
    October 10, 2020 at 12:39 pm

    can you cook and refrigerate these overnight before adding the cream. adding the cream the next day when ready to serve

    • Suzanne
      Reply
      Suzanne
      October 14, 2020 at 6:12 am

      I would recommend cooking it together so that the Brussels have time to absorb the flavors.

    Leave a Reply

    Recipe Rating