Author Notes: I never ate brussels sprouts growing up, because my dad can have the attitude of a 5 year old when it comes to green vegetables. Once I tried them, they became one of my favorite vegetables — tender and nutty. This recipe, which adds cream and bacon (while not everything is improved by bacon, brussels sprouts certainly are), was designed to convert the brussels sprouts haters out there, and was adapted from a Julia Child recipe for creamed brussels sprouts. —Savour
pound brussels sprouts
pieces bacon, roughly chopped
cup heavy cream
tablespoon lemon juice
tablespoons flat leaf parsley, chopped
- Wash brussels sprouts, remove outer leaves and bottoms, slice in half.
- In a large heavy saucepan that has a tight fitting lid, brown bacon until crisp. Remove bacon, leaving fat in the pan.
- Add brussels sprouts to bacon fat and cook over high heat, stirring frequently, until sprouts have begun to brown.
- Add cream and a pinch of salt, stir, then cover with a lid and cook over medium low heat until cream is absorbed, about 15 minutes.
- Add lemon juice to sprouts and stir to combine. Finish by sprinkling parsley and crumbled chopped bacon over the dish.