Brussels Sprouts Parisienne

• 2 lbs fresh Brussels sprouts (or two 16 ounce packages frozen Brussels sprouts, cooked and drained)
• 4 tablespoons softened unsalted butter, divided
• salt
• ground black pepper
• ground nutmeg, pinch of
• 2 teaspoons freshly grated lemon zest (optional)
• 14 lb bacon, cooked and crumbled (optional, Easy Microwave Bacon)
• creme fraiche (optional)

1. Wash and trim Brussels sprouts, removing any discolored leaves.
2. Cut off stem ends.
3. Heat 1 inch salted water to boiling.
4. Add Brussels sprouts.
5. Cover and heat to boiling.
6. Reduce heat to a simmer and cook, covered, for 6 to 8 minutes or until just tender.
7. Do not overcook.
8. Drain.
9. -Or- you may steam your sprouts, if you wish.
10. Meanwhile, melt 3 tablespoons butter in saucepan.
11. Add drained sprouts, tossing to coat.
12. Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.
13. Place in a serving bowl.
14. Top with 1 tablespoon softened butter, the grated lemon zest and the crisp crumbled bacon.
15. Add a dollop of creme fraiche, if you like.
16. Serve immediately.

brussels, unsalted butter, salt, ground black pepper, ground nutmeg, freshly grated lemon zest, bacon, creme fraiche

Taken from www.food.com/recipe/brussels-sprouts-parisienne-387063 (may not work)