Creamy Brussels Sprouts

6 Servings
55 min

I firmly believe that Brussels Sprouts get a bad rap. I know, those boiled-to-death blobs from our childhood are terrifying, but when Brussels sprouts are cooked just to crisp tender, smothered in a creamy parmesan sauce, and topped with bacon crumbles, each bite is a treasure. I guarantee you, these brussels sprout will convert every hater out there.


I grow my own brussels sprouts, and one day while I was harvesting the brussels sprouts for supper, was delighted when my 5 year old excitedly asked, "Are we having Brussels sprouts for supper, Mommy?!" She is my adventurous little eater - and she wants to be a chef when she grows up.


You can make the sauce while you steam the brussels sprouts.


This is a flavor-packed aide dish that will impress all of your guests - and you won't have to worry about bringing home leftovers!

Roast or steam brussels sprouts to a crisp-tender cook.

Gently cook down heavy cream until a thick sauce forms.

Cook bacon until crisp.

Then, stir it all together and top with more crumbled bacon!

Recipe details

  • 6  Servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients


  • 2 pounds brussels sprouts, trimmed
  • 1 - 12-ounce package bacon
  • 2 teaspoons garlic, minced
  • 2 tablespoons butter
  • 2 cups heavy cream
  • 1/3 cup parmesan cheese 

Instructions


Cook bacon until browned and crispy. Remove from pan and drain. Remove all bacon grease from pan. 
Meanwhile, steam brussels sprouts for about 20 minutes, or until crisp tender (note: you can also roast your brussels sprouts in the oven at 400°f for 20 to 30 minutes).
Meanwhile, add heavy cream to a sauce pan. Simmer over low-medium heat until slightly thickened, about 30 minutes. Whisk occasionally. After heavy cream has thickened, stir in parmesan cheese and stir until smooth. Add brussels sprouts, bacon, and salt and pepper to taste. Serve right away!

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