Creamy Brussels Sprouts Bacon (Print Version)
Brussels sprouts and crisp bacon baked in creamy cheese sauce for a flavorful holiday-ready vegetable side.
# Ingredients:
→ Vegetables
01 -
900 g Brussels sprouts, trimmed and halved
→ Meat
02 -
340 g thick-cut bacon, cut into small pieces
→ Dairy
03 -
360 ml heavy cream or half and half
04 -
35 g parmesan cheese, finely shredded
05 -
85 g mozzarella cheese, grated
06 -
28 g unsalted butter
→ Pantry
07 -
2 tablespoons all-purpose flour
08 -
2 teaspoons garlic, minced
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Set oven to 200°C.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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:
01 -
For maximum flavor, use freshly grated cheeses and avoid overcooking the Brussels sprouts during sautéing to retain a slight bite.