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
Ingredients
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1 pound
brussels sprouts
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2 pieces
bacon, roughly chopped
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1/2 cup
heavy cream
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1 pinch
salt
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1 tablespoon
lemon juice
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2 tablespoons
flat leaf parsley, chopped
Directions
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Wash brussels sprouts, remove outer leaves and bottoms, slice in half.
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In a large heavy saucepan that has a tight fitting lid, brown bacon until crisp. Remove bacon, leaving fat in the pan.
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Add brussels sprouts to bacon fat and cook over high heat, stirring frequently, until sprouts have begun to brown.
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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.
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Add lemon juice to sprouts and stir to combine. Finish by sprinkling parsley and crumbled chopped bacon over the dish.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
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