Creamy Brussel Sprouts

Yield 4 servings

Recipe from Williams-Sonoma's "Essentials of Slow Cooking."



  1. In a saucepan over medium heat, saute the bacon until crisp, about 5 minutes.  Transfer it to a paper towel-lined plate and set it aside.  Leave the bacon fat in the pan.
  2. Add the Brussels sprouts and shallots, reduce the heat to medium-low, and saute until the vegetables are coated and barely tinged with gold {2-3 minutes}.
  3. Stir in the broth and cream.  Cover, reduce the heat to low, and cook until the Brussels sprouts are tender, 25-35 minutes.
  4. Uncover, add the lemon juice, and season with salt and pepper.  Raise the heat to medium and simmer, uncovered, until the liquid is lightly reduced {3-4 minutes}.
  5. Stir in the reserved bacon and serve at once.

Recipe by Unruly Bliss at