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Brussels Sprouts w Herbs, Cream and Spices

Course: Side Dish
Cuisine: American
Author: Chef Keith Snow


  • 4 sticks butter
  • 1/2 c minced shallot or onion
  • 4 garlic cloves minced
  • 14 ounces brussels sprouts shaved
  • 1/2 cup chicken stock
  • pinch pumpkin pie spice
  • 1/4 tsp rubbed sage or 1 sage leaf minced finely
  • 1/2 c heavy cream
  • salt and black pepper to taste


  • In a heavy bottomed pot over medium high heat add butter, then onion and garlic, saute for 10 minutes.
  • Add brussels sprouts then season lightly with salt and pepper, cook stirring often for 5 minutes.
  • Add stock, cover and cook 5 minutes, remove cover then allow stock to evaporate by 75%
  • Add cream, spices and sage, stir and reduce cream by roughly half.
  • Adjust seasoning, enjoy.