Creamed Brussels Sprouts with Chestnuts and Parmesan

  • prep time20 min
  • total time 40 min
  • serves 4-6
Lynn Crawford
Lynn Crawford

A beautiful side to complement your festive meal.

38 Ratings
Directions for: Creamed Brussels Sprouts with Chestnuts and Parmesan


2 Tbsp (30 mL) unsalted butter

2 shallots, finely diced

1 lb(s) Brussels sprouts, quartered and blanched in 1/2 cup (125 mL) 35% cream

½ cup (125 mL) Parmesan cheese, freshly grated

½ lb(s) (250 g) fresh chestnuts, roasted, peeled and chopped

2 Tbsp (30 mL) flat leaf parsley, chopped


1. Heat butter in a large skillet over medium-high heat. Add shallots and cook until softened, about 2 minutes. Add Brussels sprouts and cook until they begin to brown, about 6-8 minutes.

2. Add cream and parmesan cheese. Continue to cook, stirring occasionally, until the sauce thickens and darkens, about 5-6 minutes. Stir in chestnuts. Transfer to serving dish and garnish with parsley.

3. Note: Brussels sprouts can also be roasted in the oven at 400 degrees F for about 30 minutes before adding to the cream, cheese and chestnuts.

4. Bacon Pption: Sometimes when special occasion call for it (like Christmas!), I add bacon (as much or as little as you like) that has been cooked and cut into small bite sized pieces. Brussels sprouts and bacon is a match made in heaven!

See more: Vegetables, Eggs/Dairy, Nuts, Side, Cheese, Christmas

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