Creamy Brussels Sprout With Bacon

Raise your hand if you are someone who runs away from Brussels sprouts. Well, I was one of you people, until I started making this addictive Buttery Oven roasted Brussels Sprouts. This one dish changed my views on this rather controversial veggie and there is no looking back after that. My favorite part is the brown caramelized edges, so Our new favorite is this creamy Brussels Sprout with Bacon, a rather indulgent dish perfect for holiday dinners. All the cheesy creamy sauce and bacon give this dish a warm cozy vibe.

Two things that set this recipe apart is browning or crisping the veggie first. Caramelizing adds a hint of sweetness and also extra flavor to the dish. Second is, adding a dash of Dijon mustard that balances and seasons rich sauce well.

I find this an ideal dish for holidays, as you can also prep it in advance and serve it warm to the guests.

Ingredients

Here is a quick rundown on the things you need

• Brussels Sprout- Pick Bright, fresh, and green ones. They shrink upon baking, so look for medium to slightly large ones. Avoid the ones with dark spots or yellowing of the outer layer.
• Bacon – The best hack to cut is to use a kitchen scissor.
• Garlic – I have used fresh garlic but garlic powder will also do.
• Heavy cream – Rich and creamy sauce. For the lighter version, you can also use half and half.
• Chicken Stock – Can use vegetable stock also.
• Dijon mustard – Don’t skip this in the sauce.
• Parmesan – For best flavor use freshly grated cheese but
• Flour / Cornstarch – To thicken the sauce and also prevent the cream/sauce from getting grainy(splitting).
• Seasoning – Italian seasoning, salt and pepper.

Here is how to make Brussels sprouts with Bacon

Clean up the sprouts well. Trim the brown hard stem and pick any outer yellow layer. Cut into halves. Note: Avoid very small-sized ones, as they will get over cooked and become mushy.

Instead of adding cream and other ingredients directly to the pan, I prefer mixing them separately and then adding to the pan. Because of the flour in cream, the mixture doesn’t split when hits the hot pan.

Cook bacon until crispy. Drain and keep bacon. You can either use the remaining bacon fat to cook the Brussels sprout or remove all the bacon fat and add oil.

Use a large skillet, so that you can keep the brussles sprout in a single layer. After adding the cut side down to the hot skillet, cook it undistured in medium heat for 4-5 minutes until the edges are brown.

To avoid garlic from burning, I add minced garlic towards the end. Just add garlic in empty spaces in between and saute for a couple of minutes before adding the cream mixture.

Slowly add the cream mixture to the skillet. Sprinkle reast of the cheese on top and bake until it is bubbly. Sprinkle more bacon on top while serving.

Can we make it ahead?

If you are planing to make it for the holidays, you can definitely prep this ahead. After searing Brussles sprout and garlic, switch off the flame. Add cream mixture to the skillet, sprinkle cheese and let the skillet cool down completely. Cover with double layer of foil and refrigerate. Finish baking just before serving.

Storing leftovers and reheating

Leftover can be stored for up to 3 days. Upon refrigerating, the sauce might thicken a bit. Add a splash of chicken stock or water to loosen up the sauce.

Few of my favourite side dishes you should give a try