Brussels Sprouts in Cream Sauce

Name: Brussels Sprouts in Cream Sauce
Cook time: 6 min
Total time: 6 min
Yield: 1 dish
Ingredients: Brussels sprouts; 20% cream; Salt; Black pepper; Provençal herbs

Brussels sprouts in cream sauce turn a simple vegetable side into something more filling and softer in flavor. Cream and herbs reduce the sharp edge and make the sprouts easier to enjoy in everyday cooking.

Ingredients

Include ingredient	Ingredient	Qty, g
Include ingredient: Brussels sprouts	Brussels sprouts	Ingredient quantity for Brussels sprouts in g
Include ingredient: 20% cream	20% cream	Ingredient quantity for 20% cream in g
Include ingredient: Salt	Salt	Ingredient quantity for Salt in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g
Include ingredient: Provençal herbs	Provençal herbs ↺	Ingredient quantity for Provençal herbs in g

	Product release:	302
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

6
	Slice	2
	Boil	2
	Braise	2

Macronutrients in 100 g

Proteins	2.9
Digestible proteins	1.8
Fats	6.8
Plaid	2.6
Net carbohydrates	4.5
Fructose	0.5
Calories	95 kcal
Indexes
Glycemic index	19.9
Glycemic load	1.1
Insulin index, II	13.3
Disease inflammatory index, DII	-0.40
Antioxidant, ORAC	118

Calories per dayGenderGrowth

Weight loss	Detention	Set
10%	7%	6%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	991321322169924
C	637567226113
B6	121282651
B2	1214112651
B9	1010721104
B5	7761241
E	6661311
B1	6651241
B8 (Inositol)	555931

Minerals

Nutrient	% of RDA
Fructose	??????
Mercury	??????
Lead	??????
Cadmium	??????
Arsenic	??????
Indole-3-Carbinol	39391561943919
Calcium D-Glucarate	3535711773518
Iron	12541072
Manganese	10131115105
Lutein	99914?2
Chlorine	9991192
Potassium	911101376
Phosphorus	9991373
Fibers	710910?6
Sodium	7771363
Alpha-lipoic acid	7771571
Copper	554931
Calcium	555554

Lipids

Nutrient	% of RDA
Cholesterol	10101040?20
Alpha-linolenic acid (Omega-3)	71081364

Amino acids

Nutrient	% of RDA
Histidine	10151530?7
Isoleucine	1014142873
Tryptophan	912123151
Threonine	8111124??
Lysine	710102052
Valin	69918?3
Leucine	6991962
Proline	56512?3

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

444

Servings: 1 (1 serving ≈ 302 gram)

Digestion time: 3 hour

Complete protein: ✔

If the sprouts are large, cut the Brussels sprouts (200 g) in half. In a small skillet, bring the 20% cream (100 g) to a light simmer.

Add the salt (1 g), black pepper (0.5 g), and Provençal herbs (0.25 g), then add the Brussels sprouts. Simmer for 1-2 minutes, stirring often so the creamy sauce coats the vegetables well.

Serve hot right away. These sprouts work especially well with poultry, fish, and meat dishes without heavy sides.

(6)

Published: 07.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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