Creamed Shredded Brussels Sprouts



Serving size

about 1 cup
15 Minutes

This recipe can be multiplied or divided by 2. Leftovers are pretty good – reheat gently.

Creamed Shredded Brussels Sprouts


2 tsp. Olive oil
1 lb. Brussels sprouts, raw (thinly sliced crosswise)
1/8 tsp. Ground nutmeg
1/4 cup 2% milk
2 ounces Reduced fat cream cheese
1/8 tsp. Salt
1 to taste Black pepper


Place the olive oil in a large skillet over medium heat.

Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown.

Add the nutmeg, milk, cream cheese, salt and pepper.

Stir until the cheese melts and the Brussels sprouts are creamy.


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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

When slicing the Brussels sprouts, make sure to slice them horizontally, starting from the top of the sprout. Place them on the cutting board with the stem to your left (if you are right handed) and cut thin slices until you get to the stem. About 2 or 3 of the last slices will have some of the thick tough stem in the center. Remove those and discard.

Don’t try to slice these in a food processor because it is impossible to control the angle of slicing. You spend a great deal of time afterward removing the sections with the tough center stems. It’s easier and faster to cut the sprouts by hand.

"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."

Dave Barry, Humorist