Brussels sprouts will be tastier and 'irresistible' if you 'bury' them in 1 ingredient

With Christmas around the corner, the traditional roast dinner is back on the menu, accompanied by a vegetable that has been a staple on the Christmas table for decades. This vegetable is Brussels sprouts, but to make it special, you can douse it in a special cream sauce.

As the countdown to Christmas begins, many families are planning what they hope will be the best-cooked meal of the year, using the finest ingredients to create a memorable and delicious dinner.

Traditionally, Brussels sprouts are soaked in vinegar, charred or boiled to deliver a savoury taste, but a new recipe that will satisfy the sweet and savoury lovers is Brussels sprouts buried in cream.

This five-star-rated New York Times' Cooking recipe can be made in 55 minutes.

Food writer Andy Baraghani explains: "Brussels sprouts love fat, and here they get it in the best way: buried under cream that's been reduced until thick, then sharpened with a swipe of lemon zest so it doesn't all slump into heaviness."

Leeks, garlic, and the key ingredient heavy cream, along with a breadcrumb mixture of parsley, salt, pepper,oil and breadcrumbs scattered over the charred brussels sprouts, produce a "dish that's part gratin, part creamed vegetable and fully irresistible."

People were eager to try the recipe. One commented: "Come on, folks! Thanksgiving is once again a year to go for the heavy cream and enjoy the dish of Brussels sprouts."

Another wrote: "This was delish!"

Some are even thinking of changing the type of cream, switching out the heavy cream for cashew or coconut cream to accommodate vegetarians and vegans.

One reader, Orrs Mills, credited the recipe for being the reason they like Brussels sprouts, writing: "Well, who knew heavy cream was all I needed to start liking Brussels sprouts. This was really delicious. Definitely needs to be seasoned heavily."