Brussels Sprouts Parisienne

BecR's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 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)
• ¼ 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.