Brussels Sprouts Parisienne |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg-sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. Ingredients:
2 lbs fresh brussels sprouts (or two 16 ounce packages frozen brussels sprouts, cooked and drained) |
4 tablespoons softened unsalted butter, divided |
salt |
ground black pepper |
ground nutmeg, pinch of |
2 teaspoons freshly grated lemon zest (optional) |
1/4 lb bacon, cooked and crumbled (optional, easy microwave bacon) |
creme fraiche (optional) |
Directions:
1. Wash and trim Brussels sprouts, removing any discolored leaves. Cut off stem ends.
2. Heat 1 inch salted water to boiling. Add Brussels sprouts. Cover and heat to boiling. Reduce heat to a simmer and cook, covered, for 6 to 8 minutes or until just tender. Do not overcook. Drain. -Or- you may steam your sprouts, if you wish.
3. Meanwhile, melt 3 tablespoons butter in saucepan. Add drained sprouts, tossing to coat. Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.
4. Place in a serving bowl.
5. Top with 1 tablespoon softened butter, the grated lemon zest and the crisp crumbled bacon. Add a dollop of creme fraiche, if you like. Serve immediately.
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