Creamy and cheesy Brussels Sprouts with Bacon are roasted to perfection and dressed to impress in a delicious, garlicky parmesan cream sauce.
Servings : 4
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Ingredients
1poundbrussels sprouts,washed, dried, and cut in half
8slicesthick cut bacon,diced
1cupHalf and Halfor heavy whipping cream
2tablespoonsdijon mustard
1cupfinely grated Parmesan cheese,divided
3cloves garlic,minced
salt and freshly ground black pepper,to taste
⅛teaspoonnutmeg,optional
crushed red pepper flakes, for garnish
Instructions
Preheat the oven to 400˚F.
In a large saucepan, cook the Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
Meanwhile, cook the bacon in a 10-inch cast iron skillet for about 3 to 4 minutes or until desired crispness. Remove all but 2 to 3 tablespoons of the bacon grease. Add the parboiled Brussels sprouts to the skillet and continue to cook for 1 minute.
In a mixing bowl, combine the Half & Half (or heavy whipping cream), Dijon mustard, half of the grated parmesan cheese, garlic, salt, pepper, and nutmeg; whisk until well incorporated.
Remove the skillet from the heat and pour the cream sauce over the Brussel sprouts. Sprinkle the remaining parmesan cheese over the sprouts and bake for 15 to 20 minutes, or until bubbly and the top is golden brown.
Remove from oven and let it rest for about 4 minutes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: holiday side dish, roasted brussels sprouts, thanksgiving side dish