Lemon Cream Brussel Sprouts with Bacon and Sage

April 9, 2022

Sides

Ingredients

  • 2 lbs Brussels sprouts (trimmed and halved)
  • 3 slices, thick cut bacon
  • 2 shallots, halved and thinly sliced
  • 1 cup heavy cream
  • 2 tsp chopped fresh sage leaves
  • 1 tsp grated lemon zest

Directions

  1. Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.
  2. In a large heavy skillet, over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and saute over medium heat until translucent, about 3 minutes. Add sprouts; saute 3 minutes longer.
  3. Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer: reduce heat to medium low. Simmer uncovered until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.

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