Pan roasted Bacon Brussels Sprouts have just a touch of garlic parmesan cream sauce and optional bacon bits. A light hand on the cream sauce and bacon gives just enough indulgence to call it comfort food.
Brussels Sprouts. You love them, you hate them or perhaps you just don’t know them. Don’t judge them – just try them.
How do you make Brussels Sprouts taste good?
Make Bacon Brussels Sprouts!
Usually I roast Brussels sprouts with olive oil, salt and pepper – super simple. Scatter them over some brown rice, add a drizzle of tahini dressing and have a fantastic dinner.
When I need a recipe for special occasions or when you’re just feeling a little more indulgent, Bacon Brussels Sprouts with Garlic Parmesan Cream is the way to go.
With Thanksgiving looming around the corner I wanted to test a new recipe that would guarantee Brussels sprouts are on every plate.
Two years ago, on Thanksgiving, my mom thought no one would eat the simple roasted Brussels sprouts I made. It turned out everyone loved them.
Last year, my niece called on Thanksgiving day to ask me how to prepare them since I wasn’t there!
You see, people DO like them and those were simply roasted and salted!
Now imagine if I made them with this combination of crispy bacon bits and a tad of garlic parmesan cream sauce. There will be a fight over the brussels!
How to make Bacon Brussels Sprouts
With both of ovens typically occupied on Thanksgiving, I need sides that don’t take up oven real estate. They either need to cook on the stovetop or get in + out of the oven in under 20 minutes while the turkey is resting. This one meets both requirements. All done in my handy cast iron skillet which I find indispensable!
Step 1: Prep Ingredients.
Trim the sprouts and slice in half. Grate cheese. Mince onion and garlic.
Step 2: Pan fry bacon.
Remove bacon when crispy. Drain some of the bacon fat, retaining a little in the pan.
Step 3: Add onion and brussels sprouts.
Pan fry the onion and sprouts in the skillet with butter until golden. Once cooked, add crumbled bacon back to the pan and toss. Turn off heat.
Step 4: Prepare garlic cream sauce.
In a small stockpot, prepare garlic cream sauce. Bring to a boil and simmer until thickened.
Step 5: Pour cream sauce over the sprouts. Sprinkle with bread crumbs.
I highly recommend the option to put the pan under the broiler for a minute to toast bread crumbs until they are brown and crisp.
Vegetarian Option: If you have vegetarians at the table, make a pan without bacon and use extra olive oil or butter to skillet roast the sprouts. Proceed with the garlic cream as written.
Pan roasted Bacon Brussels Sprouts have just a touch of garlic parmesan cream sauce and optional bacon bits. A light hand on the cream sauce and bacon gives just enough to call it comfort food.
- 6 slices thick cut bacon (TIP: start with room temp bacon for more even crisping)
- 1.5 Lbs Brussel sprouts cleaned and halved
- 1 Tbs butter
- 1 Tbs minced onion
- Optional: 1/4 cup panko bread crumbs
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- 3 cloves garlic minced
- sea salt
- fresh ground pepper
In a large cast iron skillet, lay the bacon in rows. Turn heat to medium and cook the bacon, flipping halfway through, about 10 min. until crispy and brown. Remove the bacon from the pan onto paper towels, crumble and set aside. Drain most of the bacon drippings into a heat proof container leaving just a tad in the skillet to sauté the Brussels sprouts in.
Place the skillet back on the stove at medium-high. Add butter. Once melted add minced onion and Brussels sprouts.
Sauté, tossing occasionally until the sprouts are crisp, tender and golden brown. About 7-10 min. Add the crumbled bacon back to the pan and toss. Turn off heat.
In a small sauce pan over medium high heat add heavy cream, cheese, garlic salt and pepper.
Bring to a boil, reduce heat to low and simmer until melted and thickened ~ 2-3 min.
Pour over the top of the roasted Brussels. Serve or top with optional bread crumbs.
Optional: top with 1/4 cup panko bread crumbs and place under the broiler for 2 min until golden.
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