Creamy Parmesan Brussels Sprouts & Bacon

 

You are going to fall in love with this delicious recipe for Brussels Sprouts that I am sharing with you today.  I happen to love Brussels Sprouts in any way shape or form anyways.

They have always been a real favorite vegetable in my house, especially around the holidays.  I don't think I ever had a problem getting my children to eat them. They always called them baby cabbages.

 

I think they get a bad rap actually.  Most people who say they don't like them probably just haven't had them cooked properly.   Over cook any vegetable and you are not doing it any favors.

Over cook a Brussels Sprout, and well . . . there is nothing redeemable about those.  Nothing.  

 

I remember seeing canned brussels sprouts in the grocery store one time when I was in the UK. I thought to myself how wonderful.  These would be handy to have on hand.

HUGE MISTAKE!!!  They were the most disgusting tasting thing on the planet.  I repeat . . .  the MOST disgusting tasting thing on the planet.  I wouldn't be feeding them even to my worst enemy!

 

This recipe today is worthy of any holiday table.  These are quite simply fabulous.  Cooked only until crispy tender.

So that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout.  And that sauce they are in is to die for. Best of all, everything cooks all in the one pan.  No fuss, no muss!

 

I adapted the recipe from one I found on a blog called Cafe Delights.   The original recipe made 8 servings. I did not need that many servings.

I cut the recipe in half and it made a very delicious four servings. Very delicious indeed. I highly recommend, and best of all they are quick and easy to make and use only very simple ingredients.

 

WHAT YOU NEED TO MAKE CREAMY PARMESAN BRUSSELS SPROUTS & BACON

Just a few simple things and you are well on your way to creating a new family favorite!! 

• 5 ounces (150g) streak bacon, cut into strips
• 1 TBS butter (I just use salted)
• 1 pound (230g) fresh brussels sprouts
• salt and pepper to taste
• 2 fat cloves garlic, peeled and minced
• 3/4 cup (180ml) heavy cream
• 3/4 tsp cornstarch mixed with 2 tsp. water (optional)
• 3 TBS freshly grated Mozzarella cheese
• 1 TBS freshly grated Parmesan cheese

 

Because I live all on my own I tend to freeze my bacon in single serving sizes. What I do is I buy the thick cut bacon and I roll it into rolls, freeze it and then pop it into a double zip lock baggie.

It thaws out in no time at all and I can take out just how many as I need at any given time. It is also exceedingly easy to cut it it up from frozen into thin slices, using a sharp knife.  

Cutting raw bacon can be a real pain.  Pain no longer. This works a charm! I just cut the rolls in half and then slice away! Easy peasy.

  

HOW TO MAKE CREAMY BRUSSELS SPROUTS & BACON

Like I said, nothing could be easier and you can cook the whole thing from start to finish all in one pan! 

You want to prep your sprouts before you begin. Trim off any unsightly leaves and stems and wash them really well.  Cut them in half horizontally.

Cook the bacon in a medium sized oven-proof skillet over medium heat until it is nice and crispy and then remove it from the pan with a slotted spoon to a paper towel lined plate. (This soaks up some of the oil.) set aside.

 

You want to drain most of the bacon fat from the pan, leaving only about 1 TBS behind. I drain it into a glass jar, which I keep in the refrigerator. Bacon fat comes in really handy for frying potatoes, etc.

Melt the butter in the same skillet as your bacon fat, scraping up some of the browning in the pan.  Once the butter begins to foam, add your sprouts, cut side down.   I let them gild a bit and then I flip them over, again scraping up any brown bits.

 

Continue to cook them like this, turning them occasionally, for about 6 minutes. At that point you can season them to taste with salt and pepper, remembering that bacon is salty, so do be judicious with that.

Add your garlic and cook, stirring it through, for about a minute or so until really fragrant and then pour in the cream. Bring to the boil, then reduce and allow the sprouts to simmer in the cream for another 3 to 4 minutes.

If you think your cream mixture is too thin at this point, you can stir in the cornstarch slurry to thicken it up.  I did not need to do this. Start preheating your oven to 375*F/ 190*C/ gas mark 5. 

  

At that point your sprouts should be just on the edge of being cooked perfectly.  Stir in most of the bacon, holding back just a bit. Spread the sprouts out in the skillet and then scatter both cheeses over top along with the bacon you held back.

Pop the skillet, uncovered, into the preheated oven  and bake for a further 10 to 15 minutes until the sprouts are done to your liking and the cheese is all bubbly.   You can sprinkle them with a bit of coarsely chopped black pepper to serve.

 

Brussels Sprouts and bacon have a natural affinity for each other. They are perfect partners.  I have always enjoyed combining the two.  Sautéed Brussels Sprouts with Pancetta and Shallots are another favorite of ours which combines those two beautiful flavors. 

Some other favorite Brussels Sprout recipes are:  

Roasted Sprouts with Cranberries and Pecans

Spaghetti with Roasted Chicken and Shredded Sprouts

Sprouts and Bacon Gratin

Bow Tie Pasta with Sprouts & Bacon

 

 

So you can see we really love our sprouts, and we really fell in love with this way of preparing them. They would go great with any special or holiday meal. On this particular day I enjoyed them with a piece of steak and a baked potato.  Splendiferous! 

If you are looking for a delicious new way to present your Brussels Sprouts this holiday season, look no further. You just struck gold!!  I guarantee!!

 

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

Follow me on Bloglovin