Chef Folse's Brussel Sprouts with Bacon and Cream

Prep Time: 30 Minutes

Yields: 6–8 Servings


Don't dare turn your nose up at Brussels sprouts! They are wonderful steamed, stir-fried or served as a side dish in a creamy sauce.


2 pounds Brussels sprouts, ends trimmed

8 slices smoked applewood bacon, diced

½ cup heavy whipping cream

1 quart water

½ cup white wine

1 lemon, halved

1 tsp whole black peppercorns

salt and black pepper to taste

granulated garlic to taste


In bottom of a steamer, combine water, wine, lemon halves and peppercorns. Bring to a boil over medium-high heat then reduce heat and simmer. Arrange Brussels sprouts evenly on steaming rack then place rack over simmering water. Cover and steam 7–10 minutes or until sprouts are just tender. Remove from heat and set aside. In a large sauté pan over medium-high heat, cook bacon 5–7 minutes or until crisp and golden brown. Drain half of bacon fat then return pan to stove top over medium-high heat. Add steamed sprouts and cream, stirring to incorporate well. Cook 2–3 minutes or until heated thoroughly, stirring frequently. Season to taste using salt, pepper and granulated garlic. Remove from heat and serve immediately.