I am very fortunate to have two children who love Brussels sprouts. Since they were very little, my two babies have requested Brussels sprouts for dinner on a fairly regular occasion. I realize just how unusual this is since Brussels sprouts are not exactly regarded as common favorite vegetable, especially for children.
I attribute my children’s love of these tiny cabbages to two things; first, I make sure to never overcook Brussels sprouts. Cooked too long, Brussels sprouts turn mushy and smelly and all around disgusting.
The second trick is bacon. There is no better pairing for Brussels sprouts ( or any of the cruciferous family) than a healthy helping of salty, smoky bacon. It tones down the cabbagyness and makes these little orbs of goodness even more delicious.
To make this traditionally fall vegetable a little more spring-y, I’ve coated them with a divine lemon cream sauce. Now, lemon and cream can be tricky since lemon tends to curdle dairy. The trick here is to only use “heavy” whipping cream.
Anything less will absolutely curdle.
So, put aside any fears of fat and douse your sprouts in a healthy dose of heavy cream. Brussels Sprouts in a Bacon Lemon Cream Sauce is pretty quick to pull together. Start to finish it takes only 10-15 minutes.
My two Brussels sprout loving children ate two helpings each of these yummy sprouts. I’ll call that a win in my book.
Check out these other delicious Brussels sprout recipes!
- 1 pound Brussels sprouts
- 3 slices bacon chopped
- 2 Tablespoons minced onion
- 1 teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Juice and zest of 1 lemon
- 2/3 cup heavy whipping cream
- Bring a large pot of salted water to a boil and blanche the Brussels sprouts for 3-5 minutes (large sprouts will need the 5 minute blanching). Remove from the water and immediately place in a bowl of ice water to stop the cooking process.
- Meanwhile, brown the chopped bacon in a large skillet. Remove the bacon to drain and reserve 1 tablespoon of bacon fat in the pan. Add in the onion, thyme, salt and pepper, and the Brussels sprouts and cook until the sprouts can be easily pierced with a knife. Stir in the lemon zest and juice and the heavy cream. Bring to a simmer and reduce heat. Cook for 3-5 minutes or until the cream has thickened and coats the sprouts. Taste for seasoning, sprinkle with cooked bacon and serve immediately.
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