Creamy Brussel Sprouts with Bacon
Creamy Brussel Sprouts with Bacon

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy brussel sprouts with bacon. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Creamy Brussel Sprouts with Bacon is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Creamy Brussel Sprouts with Bacon is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook creamy brussel sprouts with bacon using 9 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Creamy Brussel Sprouts with Bacon:
  1. Make ready 10 oz bacon cut into strips
  2. Get 2 Tbls butter
  3. Take 2 lb brussel sprouts trimed. (wash, cut off bottoms and quarter
  4. Make ready to taste salt and pepper
  5. Take 5 cloves garlic minced
  6. Prepare 1 1/2 cups heavy cream
  7. Take 1/3 cup grarted mozzarella
  8. Prepare 1/4 cup parmesan
  9. Get 1 1/2 tsp cornstarch (optional to thicken sauce)
Steps to make Creamy Brussel Sprouts with Bacon:
  1. Works best on a cast iron skillet or pan that can go from stovetop to oven
  2. Preheat oven to 375°
  3. Cook bacon, remove from pan. Drain most of the bacon grease except 1 or 2 Tbls.
  4. Add butter to pan and melt
  5. Add brussel sprouts, salt and pepper. Stir together for about 6 minutes.
  6. Add garlic. Stir together for about a minute
  7. Reduce heat and pour in cream. Simmer for 3-4 minutes
  8. If the cream is too thin, use corn starn to make a slurry and add to the pan
  9. Add bacon and stir together
  10. Add mozzarella and parmesan
  11. Remove from the stovetop and place in the oven for 15 minutes
  12. To brown the top, switch to broil for 2 minutes
  13. You can garnish with additional parmesan or parsley or thyme or rosemary.

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