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
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