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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.”
READY IN:
25mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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.

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