Creamy Brussels Sprouts with Bacon
This decadent side dish transforms humble Brussels sprouts into a crowd-pleaser with a rich, garlic-parmesan cream sauce and crispy thick-cut bacon. It is a one-pan wonder perfect for holiday feasts like Thanksgiving and Christmas, but easy enough for weeknight dinners.
Ingredients
For the Brussels Sprouts:
- 2 lbs Brussels sprouts trimmed and halved
- 12 oz thick-cut bacon cut into pieces
- 2 tsp garlic minced
- Salt and black pepper to taste
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream or half-and-half for a lighter version
- ⅓ cup freshly shredded parmesan cheese
- ¾ cup shredded mozzarella cheese
Instructions
- Cook the Bacon: Preheat oven to 400°F. In a large cast iron skillet or oven-safe pan, cook the bacon pieces over medium-high heat until browned and crispy (6-8 mins). Transfer bacon to a paper towel-lined plate. Drain most fat, leaving 2-3 tablespoons in the pan.
- Char the Sprouts: Add Brussels sprouts to the hot bacon grease, cut-side down. Season with salt and pepper. Cook over medium-high heat until lightly charred and caramelized (about 6 mins). Stir in minced garlic in the last minute and cook until fragrant (30 seconds).
- Make the Sauce: Remove sprouts from the pan. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in heavy cream and cook until thickened (2-3 mins). Stir in parmesan cheese until smooth.
- Combine & Bake: Return sprouts and bacon to the pan and toss to coat in the sauce. Top evenly with mozzarella cheese. Bake at 400°F for 15-20 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Nutrition
Calories: 460kcalCarbohydrates: 14gProtein: 18gFat: 38gSaturated Fat: 19gFiber: 5gSugar: 4g
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