Julia Child Creamed Brussels Sprouts Adapted

Wednesday, November 24, 2010
This version of Jula Child's brussels sprouts in cream sauce is a quick and easy side dish we just love.

The chopped Brussels is quickly sauteed in a buttered pan and then simmered in butter with basil, parsley, and garlic flavors.

We have just added a bit of freshness with an herb-flavored sauce that compliments these Brussels perfectly.

If you love Julia's recipe you may also like to view Julia's Steak Diane and Julia's Beef Bourguignon Recipe.

We also included for those not creamed vegetable lovers Julia Child's Braised in Butter Brussels Sprout recipe in our recipe card. Those are boiled and then baked in butter and are also a family favorite!

Scroll down to print our adapted version of creamy brussels sprouts at the bottom of this post.

Creamy Brussels Sprouts

These Creamy Brussels sprouts are a favorite easy side dish and great with any meal.

We love making these any day of the week because as fans of this vegetable they cook up really quick any weekday and are perfect for us hurried cooks.

Being coarsely chopped the brussels sprouts are made in around 8 to 10 minutes and have a creamy clingy roasted garlic flavored sauce.

Not only are these extremely easy to make but they're also elegant enough to serve when hosting a party and perfect for a Thanksgiving side dish.

We love the original recipe of Julia's, which has no herbs and garlic, but the version slightly adapted is the winner in our home with those additional flavors.

Ingredients You Will Need

  • brussels sprouts
  • butter
  • heavy cream
  • salt, and pepper to taste
  • roasted garlic powder
  • torn fresh basil leaves
  • flat-leaf parsley

Pin for later


  1. remove bottoms with a sharp knife and rough leaves then wash the brussels sprouts
  2. cut them into quarters or coarsely chop(we like them quartered)
  3. saute them until desired softness, (we like ours a little crunchy) if you like them soft simmer longer and add more cream

Brussels Sprouts Easy Side Dish

These coarsely chopped brussels sprouts are a great side dish especially around the Thanksgiving holiday.

They are super delicious and adding some dried berries to the plate will make a very festive dish.

As always the simplicity of Julia Child's recipes can't be measured by viewing you must taste this dish, and as always we are huge fans of her and grateful for her legacy of French cooking contributions she left with us we just love this recipe.

Dont forget to try our other favorite belowi in the recipe card for Julia Child's Braised in Butter Brussels Sprout recipe a little adapted also.

Julia Child Creamed Brussels Sprouts

Julia Child Creamed Brussels Sprouts

Yield: 4
Author: Claudia Lamascolo
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
Julia Child made brussels in a rich heavy cream sauce with butter that was delectable. This is an adapted version of her fabulous French Cooking.


  • 1 1/2 pounds of brussels sprouts
  • 1/4 cup butter
  • 3/4 cup heavy cream
  • salt, and pepper to taste
  • 1 teaspoon roasted garlic powder
  • 2 tablespoon torn fresh basil leaves
  • 1 tablespoon chopped flat-leaf parsley


  1. Clean the sprouts by removing the bottom stems and any tough leaves.
  2. Coarsely. chop the brussels sprouts.
  3. In a large frying pan heat the butter on medium heat until melted.
  4. Saute turning the heat down to low until they are tender around 7 minutes.
  5. Add the cream and simmer until it thickens nicely and clings to the sprouts this should take around 7 or 8 minutes. Cook longer for softer brussels sprouts you may need a few more minutes depending on how thick you cut them
  6. Salt, and pepper to taste stir in the parsley and basil then serve.
  7. See another Recipe Below for Buttered Casserole style:
  8. For Those Who Prefer Julia's Brussels Sprouts Braised in Butter Try this Recipe:
  9. 1 1/2 tablespoons softened butter
  10. salt and pepper
  11. 4 tablespoons melted butter
  12. 1 teaspoon granulate garlic powder
  13. 2 1/2 pounds) of brussels sprouts, trimmed and washed 
  14. 8 quarts of water
  15. 1 1/2 teaspoons salt per quart of water
  16. Bring water to boil in a large tall soup pot, and add a little salt.
  17. Add the sprouts and bring to a rolling boil.
  18. Lower the heat and boil slowly, uncovered, for 6-8 minutes, or until slightly soft. Strain in a colander.
  19. Preheat the oven to 350 degrees hot oven.
  20. Place the sprouts in a casserole dish. Sprinkle with salt, pepper and garlic powder. Pour the batter over them.
  21. Cover with parchment paper.
  22. Bake for 20 minutes.
  23. And baked them (as Julia would say) until the sprouts are tender and well impregnated with butter.



  1. remove bottoms with a sharp knife and rough leaves then wash the brussels sprouts
  2. cut them into quarters or coarsely chop(we like them quartered)
  3. saute them until desired softness, (we like ours a little crunchy) if you like them soft simmer longer and add more cream

Brussels in cream sauce, Julia Child Sprouts in Cream Sauce, Julia Child Brussels with cream and basil
vegetable recipes, brussels sprouts recipes

Pin for later

More Recipes We Love

Julia's Adapted Steak Diane

Julia's Adapted Coquilles Saint Jacques

Our Best Soup Roundup

Julia Child's Adapted Ham Steak Madiera

Julia Child's(Boeuf a la Bourguignonne)


  1. Awesome! I have some escarole so I'm thinking this recipe would work great with the leafy green.

  2. Favolosa questa zuppa, sembra che il suo profumo sia arrivato sino a me. Un abbraccio Daniela.

  3. Who said brussel sprouts weren't sexy???

  4. I LOVE brussel sprouts! I usually have them sauteed with garlic and olive oil, but I love this recipe, looks and sounds reallyyy good, I can't wait to try it. Thanks for sharing Claudia! =]

  5. Yum! This sounds so delicious and comforting =)


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia