Creamy Garlic Parmesan Brussels Sprouts with Bacon
Sauteed brussels sprouts cooked in a creamy garlic parmesan sauce and topped with crispy bacon bits and gooey mozzarella.
Even brussels sprout haters will enjoy this decadent side dish. What’s not to love about tender brussels sprouts sauteed until tender swimming in a creamy garlic cheese sauce and topped with bacon bits & gooey mozzarella cheese? I’m so happy I found this recipe on Cafe Delites–it’s a keeper! These creamy garlic parmesan brussels sprouts with bacon paired nicely with pork chops with caramelized shallots and garlic rice.
How to Make Creamy Garlic Parmesan Brussels Sprouts with Bacon
Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
Cook the bacon bits in a large skillet over medium heat until crispy and golden brown; remove from the skillet and place on paper towels to drain until needed.
Discard all but 2 teaspoons of bacon grease from the large skillet and add the butter. Once melted, add the brussels sprouts and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for about 6 minutes until the edges are crisping and lightly charring.
Add the sliced garlic and cook, stirring constantly, for 1 minute. Add the heavy cream and the cornstarch slurry and stir until brussels sprouts are evenly coated in the sauce. Reduce the heat and add the parmesan cheese and stir until mixed thoroughly.
Stir in most of the bacon bits then taste and season with sea salt and freshly cracked pepper, to taste. Pour the mixture into the prepared baking dish and top with mozzarella cheese and remaining bacon bits.
Place into the oven and bake for 15 minutes, or until the cheese is melted and the brussels sprouts are tender. Side Note: If you want your cheese browned, turn the oven to broil and cook for an additional 1-2 minutes, watching carefully.
Remove from the oven and serve. Enjoy.
Equipment
Ingredients
- 4 slices bacon, cut into bits
- 1 tbsp butter
- 1 lb brussels sprouts, ends trimmed & halved
- Sea salt and freshly cracked pepper, to taste
- 2 cloves of garlic, thinly sliced
- ¾ cups heavy cream
- ¾ tsp cornstarch, (make a slurry with 1 tbsp water)
- 2 tbsp parmesan, freshly finely grated
- 3 tbsp fresh mozzarella cheese, shredded
Instructions
- Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
- Cook the bacon bits in a large skillet over medium heat until crispy and golden brown; remove from the skillet and place on paper towels to drain until needed.
- Discard all but 2 teaspoons of bacon grease from the large skillet and add the butter. Once melted, add the brussels sprouts and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for about 6 minutes until the edges are crisping and lightly charring.
- Add the sliced garlic and cook, stirring constantly, for 1 minute. Add the heavy cream and the cornstarch slurry and stir until brussels sprouts are evenly coated in the sauce. Reduce the heat and add the parmesan cheese and stir until mixed thoroughly.
- Stir in most of the bacon bits then taste and season with sea salt and freshly cracked pepper, to taste. Pour the mixture into the prepared baking dish and top with mozzarella cheese and remaining bacon bits.
- Place into the oven and bake for 15 minutes, or until the cheese is melted and the brussels sprouts are tender. Side Note: If you want your cheese browned, turn the oven to broil and cook for an additional 1-2 minutes, watching carefully.
- Remove from the oven and serve. Enjoy.
That cheesy topping has me drool big time, Pam. This looks so good.
We are sprouts fans and always looking for new ways to fix them and this looks like a real winner. Hard to believe you were able to make Brussels sprouts decadent.
Fantastic recipe for brussels sprouts. Looks delicious.