Brussel Sprouts With Bacon
Creamy Garlic Parmesan Brussels Sprouts with Bacon are about to be your new favorite way to fall in love with sprouts. Pan-seared until golden, then baked in a silky garlic cream sauce with crispy bacon and finished under a blanket of bubbling mozzarella and parmesan. Pure comfort, every single bite.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz bacon (cut into strips)
- 2 tbsp butter
- 2 lbs brussel sprouts (washed, trim bottoms and cut sprouts in half)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 5 cloves garlic (finely chopped)
- 1 1/2 cups light cream (or heavy cream, thickened cream)
- 1 1/2 tsp cornstarch slurry (mixed with 1 tablespoon water)
- 1/3 cup mozzarella (fresh shredded or grated)
- 1/4 cup parmesan cheese (fresh shredded or grated )
Instructions
- 1
Preheat oven to 375°F | 190°C.
- 2
Fry bacon in a large oven-safe skillet over medium heat until crispy. Transfer to a paper towel–lined plate.
- 3
Drain most of the bacon fat, leaving 1–2 tablespoons. Melt butter in the same pan, add Brussels sprouts, season with salt and pepper, and cook for 6 minutes until edges are golden and slightly charred.
- 4
Add garlic, cook 1 minute until fragrant. Stir in cream, reduce heat to low, and simmer 3–4 minutes until sprouts are tender.
- 5
If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
- 6
Return bacon to the pan and mix well. Top with mozzarella and parmesan. Bake 15 minutes, until cheese is bubbly. For a browned top, broil 2–3 minutes.
- 7
Finish with extra pepper if desired. Garnish with parsley, thyme, or rosemary.