Creamy Brussel Sprout With Bacon

Browning the Brussels sprouts before baking it in heavy cream and parmesan adds an extra layer of flavor. Crispy bacon and an extra layer of mozzarella on top will make it a show stopper side dish.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Servings servings

Calories 264kcal

Author Subhasmita

Ingredients

1 pound Brussel sprout
6 strips bacon
2 cloves of garlic
1 teaspoon dijon mustard
¾ cup cream
1.5 teaspoon flour/ cornstarch
¼ cup chicken stock
Salt pepper and 1 teaspoon Italian seasoning
½ cup parmesan

Instructions

Prep Brussle sprouts by trimming the brown woody end. Peel off any yellow or damaged outer leaf and cut them in half.
Preheat oven to 400 F.
In a container/measuring jug mix together cream, chicken stock, flour, dijon mustard, salt, pepper, and half of the parmesan.
Using a kitchen scissor cut bacon into small pieces. Take an ovenproof skillet( 10- 12 inch). Cook bacon until crispy. Drain and keep cooked bacon on a kitchen towel.
Keep about 2 tablespoon of cooked bacon fat in the skillet and discard remaining. ( or you can discard all the fat and add 2 tablespoons of neutral cooking oil).
Arrange Brussel sprouts flat cut side down and sear. Sear on medium-to high heat for 3-4 minutes until they are crispy around the edges and looks brown.
Add minced garlic in to the skillet, toss everything, and let the garlic cook for 1 minute.
Gently pour the parmesan cream mix over the Brussel sprouts. Sprinkle remaining parmesan and cooked bacon on top. Bake for 10-12 minutes until the sauce has thickened and Brussel sprouts is cooked to desired doneness.

Notes

Don't skip on crisping Brussels sprouts. It makes a huge difference.
To make it cheesey, add 1/4th cup of shredded mozzarella on top while baking.

Nutrition