Best 10 Nutmeg Brussels Sprouts Recipes

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Nutmeg brussels sprouts are a delicious and versatile side dish that can be enjoyed year-round. With their slightly nutty flavor and tender texture, they make a great addition to any holiday or weeknight meal. If you're looking for a simple and flavorful recipe for nutmeg brussels sprouts, you've come to the right place. In this article, we'll provide you with a step-by-step guide to creating the perfect nutmeg brussels sprouts dish. We'll also offer tips on selecting the best brussels sprouts, preparing them for cooking, and choosing the right nutmeg to enhance their flavor. So, let's get started and discover the best way to cook nutmeg brussels sprouts!

Let's cook with our recipes!

BRUSSELS SPROUTS WITH NUTS



Brussels Sprouts with Nuts image

This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.

Provided by Ursel

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ (12 ounce) packages Brussels sprouts
1 cup water
1 tablespoon butter
1 teaspoon vegetable bouillon
1 teaspoon white sugar
1 pinch ground nutmeg
salt
1 tablespoon ground walnuts, or more to taste

Steps:

  • Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g

CREAMY BRUSSELS SPROUTS



Creamy Brussels Sprouts image

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

Steps:

  • Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

BRUSSELS SPROUTS AU GRATIN



Brussels Sprouts au Gratin image

In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 pounds fresh Brussels sprouts, quartered
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup cubed sourdough or French bread
1 tablespoon butter
1 tablespoon minced fresh parsley
2 garlic cloves, coarsely chopped
1 cup heavy whipping cream
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup shredded white sharp cheddar or Swiss cheese

Steps:

  • Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

BRUSSELS SPROUTS FOR PEOPLE WHO THINK THEY HATE BRUSSELS SPROUTS



Brussels Sprouts for People Who Think They Hate Brussels Sprouts image

Provided by Andrew Weil, M.D.

Categories     Cheese     Garlic     Leafy Green     Vegetable     Side     Vegetarian     Dinner     Parmesan     Brussels Sprout     Boil

Number Of Ingredients 7

1 pound Brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon hot red pepper flakes, or to taste
5 cloves garlic, finely minced
1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese

Steps:

  • Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
  • Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
  • Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

CREAMY PARMESAN BRUSSELS SPROUTS



Creamy Parmesan Brussels Sprouts image

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Provided by Christine-CanadianCook

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h35m

Yield 8

Number Of Ingredients 7

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  • Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  • Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g

NUTMEG BRUSSELS SPROUTS



Nutmeg Brussels Sprouts image

Gladys De Boer of Castleford, Idaho provides this lightly spiced side dish with only a handful of ingredients for maximum ease. Gladys writes, "The trick with brussels sprouts is, don't overcook them!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh brussels sprouts, halved
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
2 tablespoons butter

Steps:

  • Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. , Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended.

Nutrition Facts :

BRUSSELS SPROUT PUREE



Brussels Sprout Puree image

Brussels sprouts, pureed with cream, butter, and nutmeg, are served with a scattering of blanched leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 pound (about 4 cups) Brussels sprouts
1/2 cup heavy cream
2 tablespoons unsalted butter
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.
  • In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.
  • Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.
  • Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM



Anton Mosimann's Braised Brussels Sprouts In Cream image

Provided by Nancy Harmon Jenkins

Categories     dinner, side dish

Time 20m

Yield 6 - 8 servings

Number Of Ingredients 6

2 cups heavy cream
1 1/2 pounds brussels sprouts
1 teaspoon finely minced fresh ginger
1 teaspoon finely minced garlic
Freshly grated nutmeg to taste
Salt and freshly ground white pepper, if desired

Steps:

  • Put the cream in a heavy pan over medium-low heat. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
  • Meanwhile, rinse and trim the brussels sprouts. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
  • When the cream is reduced, add the ginger and garlic and mix well. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish. Add the shredded sprouts and turn in the cream to coat the sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes. The sprouts should be al dente, that is, cooked through but with a crisp bite to them. Check for seasoning, adding salt and freshly ground white pepper if necessary. Serve immediately.

BRUSSELS SPROUTS, FLEMISH STYLE (BELGIUM)



Brussels Sprouts, Flemish Style (Belgium) image

Another recipe for this great vegetable, it was found at www.recipehound.com & is posted here for the ZWT6.

Provided by Sydney Mike

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs Brussels sprouts, small size
6 tablespoons unsalted butter
1/8 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 dash ground nutmeg

Steps:

  • Trim the base of the sprouts & discard the tough outer leaves, then rinse well.
  • Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
  • In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning.
  • Add the sprouts & saute quickly to brown them on all sides.
  • Season with salt, pepper & nutmeg & serve immediately.

CREAMY BRUSSELS SPROUTS WITH TOASTED ALMONDS AND NUTMEG



Creamy Brussels Sprouts With Toasted Almonds and Nutmeg image

Make and share this Creamy Brussels Sprouts With Toasted Almonds and Nutmeg recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, trimmed and cut in half
1/4 cup cream cheese, cut into small pieces
1/4 cup toasted slivered almonds
salt & freshly ground black pepper
freshly grated nutmeg

Steps:

  • Cook the sprouts in rapidly boiling, salted water until tender.
  • Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste.
  • Transfer to a warmed serving dish and sprinkle with the almonds.

Nutrition Facts : Calories 130.5, Fat 9, SaturatedFat 3.6, Cholesterol 15.9, Sodium 66.8, Carbohydrate 9.8, Fiber 3.8, Sugar 2.3, Protein 5.4

Tips:

  • Choose fresh Brussels sprouts. Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are wilted or have brown spots.
  • Trim the Brussels sprouts. Cut off the stem end of each sprout and remove any damaged or discolored leaves.
  • Halve or quarter the Brussels sprouts. This will help them cook evenly.
  • Roast the Brussels sprouts at a high temperature. This will help them caramelize and get slightly crispy.
  • Add some flavorings to the Brussels sprouts before roasting. Some good options include olive oil, salt, pepper, garlic powder, onion powder, or dried herbs.
  • Roast the Brussels sprouts until they are tender and slightly browned. This will usually take about 15-20 minutes.
  • Serve the Brussels sprouts immediately. They are best enjoyed hot and crispy.

Conclusion:

Roasted Brussels sprouts with nutmeg is a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a tasty and nutritious side dish, give roasted Brussels sprouts with nutmeg a try!

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