This easy Jamie Oliver creamy Brussels sprouts recipe is the perfect quick side dish for family dinners or holiday feasts. Made with tender sprouts, garlic, and Dijon mustard in a rich cream sauce, it’s full of comforting flavour. You can use regular onions or shallots—whatever you have on hand—for a simple, flexible, and delicious dish.
Ingredients Needed
- 500g / 1 lb 2 oz Brussels sprouts, trimmed and halved
- 25g / 1 oz butter
- 2 tsp sunflower oil
- 1 long shallot or ½ small onion, very finely chopped
- 1 garlic clove, crushed
- 3 tbsp dry white wine
- 150ml / 5 fl oz double cream (heavy cream)
- 1 tsp Dijon mustard
- Pinch of caster sugar (superfine sugar)
- Salt and freshly ground black pepper, to taste
How To Make Creamy Brussel Sprouts
- Boil the sprouts: Half-fill a medium saucepan with water and bring to a boil. Add the Brussels sprouts and cook for 8 minutes, or until just tender when pierced with a knife.
- Sauté the aromatics: While the sprouts cook, melt the butter with the sunflower oil in a small frying pan over medium heat. Add the shallot or onion and fry for 3–4 minutes, stirring regularly, until softened and lightly browned.
- Add garlic and wine: Stir in the crushed garlic and cook for a few seconds. Pour in the white wine and bring to a boil.
- Make the creamy sauce: Stir in the double cream and Dijon mustard. Add the sugar, a pinch of salt, and plenty of black pepper. Let it simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
- Combine and serve: Drain the cooked sprouts in a sieve, then add them to the creamy mustard sauce. Toss well to coat, then serve hot.
Recipe Tips
- Don’t overcook the sprouts: Boil them just until tender—about 8 minutes. Overcooked sprouts can turn mushy and lose their flavour.
- Use fresh cream: Double cream or heavy cream gives the sauce a rich texture. Avoid using low-fat cream as it may split.
- Chop the onion finely: Finely chopped onion or shallot blends better into the sauce and adds sweetness.
- Simmer the sauce gently: Keep the heat low when adding cream to avoid curdling. Stir often for a smooth, creamy finish.
How To Store Leftovers?
Let the leftover creamy Brussels sprouts cool to room temperature. Place them in an airtight container and store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
- Calories: 261
- Total Fat: 21.4g
- Saturated Fat: 12.3g
- Total Carbohydrate: 14g
- Dietary Fiber: 4.6g
- Sugars: 3.9g
- Protein: 3.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussel Sprouts Chorizo
- Jamie Oliver Balsamic Brussels Sprouts
- Jamie Oliver Brussel Sprouts Cottage Cheese
- Jamie Oliver Brussel Sprouts Chilli
Jamie Oliver Creamy Brussel Sprouts
Description
This easy Jamie Oliver creamy Brussels sprouts recipe is the perfect quick side dish for family dinners or holiday feasts. Made with tender sprouts, garlic, and Dijon mustard in a rich cream sauce, it’s full of comforting flavour. You can use regular onions or shallots—whatever you have on hand—for a simple, flexible, and delicious dish.
Ingredients
Instructions
- Boil the sprouts: Half-fill a medium saucepan with water and bring to a boil. Add the Brussels sprouts and cook for 8 minutes, or until just tender when pierced with a knife.
- Sauté the aromatics: While the sprouts cook, melt the butter with the sunflower oil in a small frying pan over medium heat. Add the shallot or onion and fry for 3–4 minutes, stirring regularly, until softened and lightly browned.
- Add garlic and wine: Stir in the crushed garlic and cook for a few seconds. Pour in the white wine and bring to a boil.
- Make the creamy sauce: Stir in the double cream and Dijon mustard. Add the sugar, a pinch of salt, and plenty of black pepper. Let it simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
- Combine and serve: Drain the cooked sprouts in a sieve, then add them to the creamy mustard sauce. Toss well to coat, then serve hot.
Notes
- Don’t overcook the sprouts: Boil them just until tender—about 8 minutes. Overcooked sprouts can turn mushy and lose their flavour.
- Use fresh cream: Double cream or heavy cream gives the sauce a rich texture. Avoid using low-fat cream as it may split.
- Chop the onion finely: Finely chopped onion or shallot blends better into the sauce and adds sweetness.
- Simmer the sauce gently: Keep the heat low when adding cream to avoid curdling. Stir often for a smooth, creamy finish.
Jamie Oliver Creamy Brussel Sprouts