Lemon Cream Brussels Sprouts with Bacon

• 2 lb. Brussels sprouts, trimmed & halved
• 3 slices thick-cut bacon
• 2 green onions, thinly sliced
• 1 c. heavy cream
• 2 teas. chopped, fresh sage leaves
• 1 teas. grated lemon zest
• 1 T. lemon juice
• salt & pepper, to taste

Cook sprouts in boiling, salted water for about 5 minutes. Drain, then rinse under cold water.

In a large skillet over medium heat, cook bacon until crisp then set aside to drain.  Cook the onion in the bacon fat until translucent.  Add Brussels sprouts and continue cooking for 3 minutes. Add cream, sage and lemon zest, stirring to combine.  Simmer over medium-low heat, uncovered until cream is reduced and thickens to a glaze, about 5 minutes, or so.  

Stir in lemon juice, salt and pepper. Crumble bacon on top.  Serves 6 as a side dish.