Brussels sprouts take on a whole new level of deliciousness when combined with crispy bacon, rich cream, and a blend of melted cheeses. This Creamy Garlic Parmesan Brussels Sprouts with Bacon recipe is a decadent, savory side dish that’s perfect for special occasions, holiday dinners, or even a comforting weeknight treat. The garlic-infused cream sauce, combined with crispy bacon and a generous layer of parmesan and mozzarella, will make even the biggest Brussels sprout skeptics reconsider.
Ingredients:
- 10 ounces bacon, cut into strips
- 2 tablespoons butter
- 2 pounds of Brussels sprouts
- Salt, to season
- Pepper, to season
- 5 cloves garlic, finely chopped
- 1 ½ cups light cream or heavy cream (thickened cream can be used)
- 1 ½ teaspoons cornstarch, mixed with 1 tablespoon water (optional cornstarch slurry for thickening)
- ⅓ cup mozzarella, freshly shredded or grated
- ¼ cup of freshly shredded or grated Parmesan cheese
Instructions:
- Cook the bacon: In a large skillet or pan, cook the bacon strips over medium heat until they become crispy. After cooking, use a slotted spoon to transfer the bacon to a paper towel-lined plate to absorb excess grease. Set aside. Retain approximately 2 tablespoons of the bacon fat in the pan, discarding any excess.
- Sauté the Brussels sprouts: Add the butter to the bacon fat in the same pan and let it melt over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 5-7 minutes, until they are golden and slightly tender.
- Add the garlic: Stir in the finely chopped garlic and cook for another 1-2 minutes until the garlic becomes fragrant.
- Create the creamy sauce: Pour the cream into the pan with the Brussels sprouts and stir to combine. Bring the mixture to a simmer. If you prefer a thicker sauce, mix the cornstarch slurry and add it to the pan, stirring continuously until the sauce thickens (about 1-2 minutes).
- Add the cheese: Stir in the freshly grated mozzarella and parmesan cheeses until they melt into the cream, creating a smooth, cheesy sauce. Let the mixture simmer for an additional 3-4 minutes, stirring occasionally, until the Brussels sprouts are fully cooked and the sauce has thickened to your liking.
- Combine the bacon: Return the crispy bacon to the pan and stir everything together. Sample the dish and modify the seasoning by adding extra salt and pepper as necessary to enhance the flavor.
- Serve: Remove from heat and serve immediately, garnished with a little extra parmesan or fresh parsley if desired.
Conclusion:
These Creamy Garlic Parmesan Brussels Sprouts with Bacon are the ultimate side dish to impress your guests or to elevate a weeknight meal. The crispy bacon and cheesy cream sauce perfectly complement the tender Brussels sprouts, making this dish rich, flavorful, and irresistible. Whether you’re a Brussels sprouts lover or not, this recipe is sure to win you over with its comforting and indulgent taste.
Creamy Garlic Parmesan Brussels Sprouts with Bacon
Brussels sprouts cooked in a creamy garlic saucewith crispy bacon and melted parmesan and mozzarella, creating a rich andsavory side dish.
Ingredients
- 10 ounces bacon cut into strips
- 2 tablespoons butter
- 2 pounds of Brussels sprouts
- Salt to season
- Pepper to season
- 5 cloves garlic finely chopped
- 1 ½ cups light cream or heavy cream thickened cream can be used
- 1 ½ teaspoons cornstarch mixed with 1 tablespoon water (optional cornstarch slurry for thickening)
- ⅓ cup mozzarella freshly shredded or grated
- ¼ cup of freshly shredded or grated Parmesan cheese
Instructions
- Cook the bacon: In a large skillet or pan, cook the bacon strips over medium heat until they become crispy. After cooking, use a slotted spoon to transfer the bacon to a paper towel-lined plate to absorb excess grease. Set aside. Retain approximately 2 tablespoons of the bacon fat in the pan, discarding any excess.
- Sauté the Brussels sprouts: Add the butter to the bacon fat in the same pan and let it melt over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 5-7 minutes, until they are golden and slightly tender.
- Add the garlic: Stir in the finely chopped garlic and cook for another 1-2 minutes until the garlic becomes fragrant.
- Create the creamy sauce: Pour the cream into the pan with the Brussels sprouts and stir to combine. Bring the mixture to a simmer. If you prefer a thicker sauce, mix the cornstarch slurry and add it to the pan, stirring continuously until the sauce thickens (about 1-2 minutes).
- Add the cheese: Stir in the freshly grated mozzarella and parmesan cheeses until they melt into the cream, creating a smooth, cheesy sauce. Let the mixture simmer for an additional 3-4 minutes, stirring occasionally, until the Brussels sprouts are fully cooked and the sauce has thickened to your liking.
- Combine the bacon: Return the crispy bacon to the pan and stir everything together. Sample the dish and modify the seasoning by adding extra salt and pepper as necessary to enhance the flavor.
- Serve: Remove from heat and serve immediately, garnished with a little extra parmesan or fresh parsley if desired.