Brussels Bacon Creamy (Printable Version)
# What You'll Need:
→ Pantry
01 -
2 teaspoons garlic, minced
02 -
2 tablespoons all-purpose flour
03 -
Salt, add until it tastes right
04 -
Black pepper, toss in to taste
→ Dairy
05 -
3/4 cup shredded mozzarella cheese
06 -
1/3 cup shredded parmesan cheese
07 -
1 1/2 cups heavy cream or half and half
08 -
2 tablespoons butter
→ Meat
09 -
12 ounces thick cut bacon, chopped up
→ Vegetables
10 -
2 lbs Brussels sprouts, cleaned and split in half
# Steps to Follow:
01 -
Pop the skillet or baking pan into the oven. Let it bubble away for about 15 to 20 minutes until those sprouts are soft and the center's nice and creamy. Dish it up right away.
02 -
Toss the Brussels sprouts and bacon right back in. Give everything a good stir so it's all coated in the creamy sauce. If you're using a baking pan, just pour the sauce right over them and give it a mix. Sprinkle mozzarella on top and gently fold it in.
03 -
Move the sprouts onto a plate or oven dish for now. In the same pan, melt your butter on medium. Add the flour and whisk it all together until there aren't any dry spots left. Slowly pour in the cream while whisking so it smooths out. Stir in parmesan till it melts, and you'll have a silky sauce.
04 -
Toss the Brussels sprouts into the hot bacon grease. Shake on salt and pepper. Let them cook on medium-high and get a little color for about 6 minutes. Throw in the garlic and keep it moving for one more minute till you can really smell it.
05 -
Drop the bacon into a big cast iron pan over medium and cook till it's brown and crispy. Scoop it out with a slotted spoon onto a plate with paper towels. Keep about 2 to 3 tablespoons of bacon grease in the pan and get rid of the extra.
06 -
Crank your oven to 400°F (204°C) so it's hot and ready.
# Additional Tips:
01 -
Fresh Brussels sprouts and good, thick bacon really make this dish shine.
02 -
If you use a skillet that can go in the oven, cleanup's way easier.