Brussels Sprouts. You love them, you hate them or perhaps you just don’t know them. Don’t judge them – just try them. So how do you make Brussel 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. Bacon Brussels Sprouts with Garlic Parmesan Cream is a recipe for special occasions or when you’re just feeling a little more indulgent.
With Thanksgiving looming around the corner I wanted to test a new recipe that would guarantee Brussels sprouts are on every plate. At Thanksgiving two years ago, my mom thought no one would eat the Brussel sprouts I made…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!
Imagine now if I serve this recipe which is a combination of crispy bacon bits and a tad of garlic parmesan cream sauce. And if you have vegetarians at the table, skip the bacon and use extra olive oil or butter to skillet roast the Brussels sprouts and proceed with the garlic cream as written. It’s the kind of dish you definitely should share with friends and relatives.
Since I know my mom will have both of her ovens 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!
Did I mention how delicious these brussels are?
Pan roasted brussels sprouts with just a touch of garlic parmesan cream sauce and optional bacon bits. A light hand on the cream sauce and bacon gives just even 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.
Find more Thanksgiving recipes – HERE!!
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