Recipe

Silky Brussels Sprouts Puree

A cozy, restaurant-style Brussels sprouts puree that tastes nutty, buttery, and surprisingly elegant. It is an easy way to turn Brussels sprouts into a smooth, savory side for chicken, fish, or weeknight bowls.

By Matt Campbell

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4.8

A white bowl filled with silky Brussels sprouts puree topped with a swirl of olive oil and cracked black pepper on a wooden table with a spoon beside it

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Brussels sprouts get a bad rap because we have all met the overcooked, sulfur-y version at least once. This is the glow-up. We are going silky, smooth, and savory, with a little garlic and lemon to keep everything bright and awake.

Think of this like mashed potatoes’ greener, slightly fancier cousin. You can spread it under roasted chicken, swipe it on a plate like a restaurant, or just eat it straight from the pot while you pretend you are “tasting for seasoning.” No judgment. That is called quality control.

Brussels sprouts simmering in a pot with garlic cloves and a small amount of broth, captured from above

Why It Works

Silky texture without drama: We simmer until tender, then blend with butter and olive oil for that smooth, spoon-coating finish.
Balanced flavor: Garlic for depth, lemon for lift, and optional Parmesan for savory richness.
No bitter Brussels sprouts problem: A gentle simmer and a controlled blend keeps the flavor mellow and nutty, not harsh.
Flexible: Make it dairy-free, make it extra cheesy, or thin it into a sauce for bowls and proteins.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently in a small saucepan over low heat, stirring often. If it tightens up, loosen with a splash of broth, milk, or water.

Freeze: You can freeze it for up to 2 months. Thaw overnight in the fridge. After reheating, blend briefly or whisk vigorously to bring back the silky texture.

Leftover hack: Spread it on toast, top with a fried egg, and hit it with chili flakes. It is weirdly perfect.

Common Questions

Do Brussels sprouts turn bitter when blended?

They can if they are undercooked or aggressively browned first. For a smooth puree, simmering until fully tender keeps bitterness in check. Lemon at the end also helps brighten without amplifying bitterness.

How do I make it extra smooth?

Blend longer than you think you need, and add fat gradually. If you want true restaurant-level silk, push it through a fine-mesh strainer after blending. It is optional, but it is a flex.

Can I make this dairy-free?

Yes. Swap butter for more olive oil, and skip Parmesan. Add a spoonful of tahini or a small handful of cashews while blending if you want a richer, creamy vibe.

Can I use frozen Brussels sprouts?

Absolutely. They are usually already blanched, so they may cook faster. Simmer until very tender, then blend as written. Flavor is still great.

What if my puree tastes flat?

It usually needs one of three things: more salt, a squeeze more lemon, or a small hit of umami like Parmesan. Taste, adjust, taste again. You are the boss.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot with lid
Chef’s knife and cutting board
Fine-mesh strainer (optional for ultra-smooth results)
Blender or immersion blender
Rubber spatula

I started making this puree on nights when I wanted something cozy but did not want to commit to a whole production. Brussels sprouts were in the fridge, potatoes felt too heavy, and I had that very specific craving for something smooth and savory that you can drag a spoon through and leave a little trail.

Now it is my go-to “make vegetables feel like comfort food” move. If you serve it to someone who swears they hate Brussels sprouts, do not tell them what it is right away. Let them take the bite first. Then enjoy the confusion.