Prep 10 mins
Cook 15 mins
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.
- 907.18 g fresh Brussels sprouts (or two 16 ounce packages frozen Brussels sprouts, cooked and drained)
- 59.16 ml softened unsalted butter, divided
- ground black pepper
- ground nutmeg, pinch of
- 9.85 ml freshly grated lemon zest (optional)
- 113.39 g bacon, cooked and crumbled (optional, Easy Microwave Bacon)
- creme fraiche (optional)
- Wash and trim Brussels sprouts, removing any discolored leaves. Cut off stem ends.
- 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.
- 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.
- Place in a serving bowl.
- 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.