Creamy Garlic Parmesan Brussels Sprouts & Bacon
We know many of you don’t think you like Brussels sprouts…but have you had them like this? Go on…try them, you’ll thank us later :)
Ingredients
300 g bacon, cut into strips
2 tbsp butter
1 kg Brussels sprouts, washed (cut sprouts in half after bottom trimmed)
4 cloves garlic, finely chopped
400 ml light cream
1 1/2 tsp cornflour mixed with 1 tbsp water (make a paste)
1/3 cup shredded or grated mozzarella cheese
1/4 cup shredded or grated parmesan cheese
salt and pepper to taste
Directions
Pre-heat oven to 190 degrees C.
Fry the bacon in a large oven-safe skillet/pan over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
Add in the garlic and stir it through the sprouts for a minute, until fragrant.
Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes). If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
Add the bacon and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses.
Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes).