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Brussels Sprouts Parisienne

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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 Nutrition


  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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