Description
A delightful dish combining creamy textures with crispy bacon and tender Brussels sprouts.
Ingredients
Scale
- 900 g Brussels sprouts, trimmed and halved
- 340 g thick-cut bacon, cut into small pieces
- 360 ml heavy cream or half and half
- 35 g parmesan cheese, finely shredded
- 85 g mozzarella cheese, grated
- 28 g unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Set oven to 200°C.
- In a large cast iron skillet over medium heat, cook bacon pieces until thoroughly browned and crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Reserve 30–45 ml bacon fat in the pan, discarding excess.
- Add Brussels sprouts to the reserved bacon fat. Season with salt and black pepper. Sauté over medium-high heat for approximately 6 minutes until lightly charred. Stir in garlic and cook for 1 minute until fragrant.
- Transfer Brussels sprouts to a plate or an ovenproof baking dish if skillet is not oven-safe. Melt butter in skillet over medium heat. Whisk in the flour until smooth. Gradually pour in the cream, whisking continually until heated through and thickened. Stir in parmesan cheese until melted and the sauce is smooth.
- Return Brussels sprouts and bacon to the skillet and gently stir to coat with the sauce. If using a baking dish, pour the sauce over and mix. Sprinkle grated mozzarella evenly and give a quick stir to distribute.
- Bake in the preheated oven for 15–20 minutes until the center is bubbling and Brussels sprouts are fully tender. Serve immediately while hot.
Notes
- For a lighter version, you can substitute heavy cream with a lower-fat alternative.
- Ensure the Brussels sprouts are evenly charred for better flavor.
- Can be served as a side dish or as a main meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg