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Home > Restaurants > Recipes > Brussels Sprouts Fricassee

Brussels Sprouts Fricassee

Provided by: Chef Daniel Boulud

  • Type of Dish: Sides
  • Cuisine: American, French
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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Boulud loves celebrating Thanksgiving in his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices." Brussels sprouts fricassee brings a dash of esprit to the mini-cabbage.


¾ cup diced bacon
2 teaspoons minced garlic
½ cup minced onion
3 pounds Brussels sprouts, trimmed and sliced ¼-inch thick vertically
1 cup chicken stock
1 teaspoon quatre épices or pumpkin spice
Salt and white pepper
½ cup toasted and chopped walnuts
2 Granny Smith apples, cut into ∏-inch dice
3 tablespoons butter


Heat a large skillet over medium heat, add the bacon, and cook, stirring, until crispy. Add the garlic and onion, and cook, stirring, for 3 minutes or until translucent. Add the Brussels sprouts, chicken stock, quatre épices, and a sprinkling of salt and white pepper. Simmer for 10 minutes or until the Brussels sprouts are tender. Fold in the chopped walnuts and apples, and continue to cook for 3 minutes. Stir in the butter, and check seasoning. Serve hot. (Published 2009)