Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Sautéed Brussels sprouts baked in a cheesy creamy garlic sauce with bacon, topped with bubbling mozzarella and parmesan cheese!

INGREDIENTS

• 10 ounces (300 g) bacon, cut into strips

• 2 tablespoons butter

• 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

• Salt and pepper to season

• 5 cloves garlic finely chopped

• 1 1/2 cups (400 ml) light or heavy cream, (thickened cream)

• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)

• 1/3 cup fresh shredded or grated mozzarella

• 1/4 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 375°F | 190°C.

• Fry the bacon in a large oven-safe skillet 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 in 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). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

• Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

NUTRITION

Calories: 312kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 380mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 97.3mg | Calcium: 155mg | Iron: 1.8mg

 

[IJH]

I love Brussel sprouts and will definitely try this!

 

[Observer]

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Sautéed Brussels sprouts baked in a cheesy creamy garlic sauce with bacon, topped with bubbling mozzarella and parmesan cheese!

INGREDIENTS

• 10 ounces (300 g) bacon, cut into strips

• 2 tablespoons butter

• 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

• Salt and pepper to season

• 5 cloves garlic finely chopped

• 1 1/2 cups (400 ml) light or heavy cream, (thickened cream)

• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)

• 1/3 cup fresh shredded or grated mozzarella

• 1/4 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 375°F | 190°C.

• Fry the bacon in a large oven-safe skillet 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 in 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). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

• Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

NUTRITION

Calories: 312kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 380mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 97.3mg | Calcium: 155mg | Iron: 1.8mgView attachment 30488

Looks and sounds YUMMO Babybird

 

[Loubeauxarts]

Another one to try

 

[Observer]

Ok, well l have been up the street and gotten the ingredients. Will be giving it a try tonight ;-)

 

[Babybird]

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Sautéed Brussels sprouts baked in a cheesy creamy garlic sauce with bacon, topped with bubbling mozzarella and parmesan cheese!

INGREDIENTS

• 10 ounces (300 g) bacon, cut into strips

• 2 tablespoons butter

• 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

• Salt and pepper to season

• 5 cloves garlic finely chopped

• 1 1/2 cups (400 ml) light or heavy cream, (thickened cream)

• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)

• 1/3 cup fresh shredded or grated mozzarella

• 1/4 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 375°F | 190°C.

• Fry the bacon in a large oven-safe skillet 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 in 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). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

• Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

NUTRITION

Calories: 312kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 380mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 97.3mg | Calcium: 155mg | Iron: 1.8mgView attachment 30488

Another variation cook sprouts taste good too

 

[Babybird]

Looks and sounds YUMMO Babybird

Ok, well l have been up the street and gotten the ingredients. Will be giving it a try tonight ;-)

Let.me know if you liked it or how it turned out

 

[Observer]

Let.me know if you liked it or how it turned out

Turned out great and tasted great too. Maybe a little salty due to salt to taste and the saltiness of the bacon. Suggest not to add salt to taste and maybe only add it after the meal has been served up if one so desires.
You could if you wanted to, is add in either a bit of onion when cooking the bacon.
You could also add some potato or even cook up broccoli instead of sprouts. Options are open as a suggestion.
Overall, was an enjoyable meal that I went back for seconds
Well done.

 

[Ezzy]

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Sautéed Brussels sprouts baked in a cheesy creamy garlic sauce with bacon, topped with bubbling mozzarella and parmesan cheese!

INGREDIENTS

• 10 ounces (300 g) bacon, cut into strips

• 2 tablespoons butter

• 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

• Salt and pepper to season

• 5 cloves garlic finely chopped

• 1 1/2 cups (400 ml) light or heavy cream, (thickened cream)

• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)

• 1/3 cup fresh shredded or grated mozzarella

• 1/4 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 375°F | 190°C.

• Fry the bacon in a large oven-safe skillet 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 in 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). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

• Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

NUTRITION

Calories: 312kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 380mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 97.3mg | Calcium: 155mg | Iron: 1.8mgView attachment 30488

How many people will this dish made in this quantity feed please?

 

[Observer]

How many people will this dish made in this quantity feed please?

When I made this tonight I did 1/2 the amount on the sprouts and reduced a little bit of everything else. It made up 4 bowls. Providing you add nothing else to it, there is probably enough to feed 6 with all ingredients used.

 

[Babybird]

How many people will this dish made in this quantity feed please?

2

Turned out great and tasted great too. Maybe a little salty due to salt to taste and the saltiness of the bacon. Suggest not to add salt to taste and maybe only add it after the meal has been served up if one so desires.
You could if you wanted to, is add in either a bit of onion when cooking the bacon.
You could also add some potato or even cook up broccoli instead of sprouts. Options are open as a suggestion.
Overall, was an enjoyable meal that I went back for seconds
Well done.

It's always good to experiment thanks for feedback

 

[Babybird]

How many people will this dish made in this quantity feed please?

3 peoples

 

[Littleboy8]

I love Brussel sprouts and will definitely try this!

Me too but no porky I’d eat that for breakfast I quite often have my main meal early and toast before bed. Am I wierd

 

[Babybird]

When I made this tonight I did 1/2 the amount on the sprouts and reduced a little bit of everything else. It made up 4 bowls. Providing you add nothing else to it, there is probably enough to feed 6 with all ingredients used.

Depends if big eaters, glad you altered to suit


Add or subtract
in mine feeds 2 big eaters and come up for 2nds as well..

 

[Babybird]

Me too but no porky I’d eat that for breakfast I quite often have my main meal early and toast before bed. Am I wierd

No not wired bfast you can walk off calories and lunch but tea unless you go for long walk it's big meal to digest.

 

[Littleboy8]

No not wired bfast you can walk off calories and lunch but tea unless you go for long walk it's big meal to digest.

This is my go to breakfast everyday I make enough for a week. 1 big tin tuna in oil 1 pkt thin cooked spaghetti 1 big jar of dolmio tomato garlic onion sauce. Mix thoroughly. Then Eat. Gives me lots of energy.

 

[Babybird]

Depends if big eaters, glad you altered to suit


Add or subtract
in mine feeds 2 big eaters and come up for 2nds as well..

U can always put left over in fridge warm up in microwave as you need