Creamy Brussels Sprouts with Bacon
Tender Brussels sprouts and crispy bacon bake together in a garlicky Parmesan cream sauce. It’s an easy skillet side dish for roast chicken or Thanksgiving turkey.
Servings: 4
Equipment
Ingredients
- 1 pound Brussels sprouts washed, dried, and cut in half
- 8 slices thick cut bacon diced
- 1 cup Half & Half or heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 cup finely grated Parmesan cheese divided
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- ⅛ teaspoon ground nutmeg optional
- crushed red pepper flakes for garnish
Instructions
- Prep. Preheat the oven to 400˚F.
- Parboil the Brussels sprouts. Cook the halved sprouts in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain well.
- Cook the bacon. Meanwhile, cook the diced bacon in a 10-inch cast-iron skillet until crispy, about 3 to 4 minutes. Leave the bacon in the skillet and pour off all but 2 to 3 tablespoons of the bacon grease. Stir in the drained Brussels sprouts and cook for 1 minute.
- Make the cream sauce. In a bowl, whisk together the half-and-half (or heavy whipping cream), Dijon mustard, ½ cup of grated Parmesan cheese, garlic, salt, pepper, and nutmeg.
- Assemble and bake. Take the skillet off the heat and pour the cream sauce over the sprouts and bacon. Sprinkle with the remaining ½ cup Parmesan. Bake for 15 to 20 minutes, until the sauce bubbles around the edges and the Parmesan starts to brown.
- Rest and serve. Let the sprouts rest for 5 minutes. Sprinkle with crushed red pepper flakes and serve.
Video
Notes
- Choose similar-sized sprouts. Look for firm, fresh Brussels sprouts that are close in size so they cook evenly.
- Drain the sprouts well. Give the colander a good shake after parboiling. Extra water can thin the cream sauce.
- Use a baking dish. If your skillet isn’t oven-safe, transfer the sprouts and bacon to a baking dish. Pour the sauce over them, sprinkle with Parmesan, and bake as directed.
- Prep ahead. Trim and halve the sprouts up to a day ahead. Keep them in a covered container in the fridge until you’re ready to cook.
Nutrition
Serving: 1cup | Calories: 542kcal | Carbohydrates: 18g | Protein: 23g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1062mg | Potassium: 730mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1318IU | Vitamin C: 98mg | Calcium: 346mg | Iron: 2mg
