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–+ servings

Creamy Brussels Sprouts with Bacon

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An indulgent dish featuring tender Brussels sprouts coated in a velvety cream sauce with crispy bacon and a hint of nutmeg; perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream Can substitute with half-and-half for a lighter version
  • 1/2 cup chicken broth Can substitute with vegetable broth for vegetarian option
  • 1/4 teaspoon nutmeg
  • 1/4 cup grated Parmesan cheese Can be substituted with crumbled goat cheese
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Trim the Brussels sprouts by cutting off the ends and removing any wilted leaves.
  2. Slice the Brussels sprouts in half for uniform cooking.
Cooking
  1. In a large skillet, heat the olive oil over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes.
  2. Remove the bacon from the skillet, leaving the fat in the skillet.
  3. Add the Brussels sprouts cut-side down to the skillet and cook undisturbed for 5 minutes until caramelized.
  4. Stir in the minced garlic and cook for an additional 2 minutes.
  5. Pour in the chicken broth and heavy cream, stirring to combine. Season with salt, pepper, and nutmeg.
  6. Reduce heat to low and let simmer for 10-15 minutes until the sauce thickens and sprouts are tender.
  7. Top with grated Parmesan cheese and stir until melted.
  8. Add the crispy bacon back, mix well, and adjust seasoning as needed.
Serving
  1. Serve warm as a side dish or main course.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 12gFat: 30gSaturated Fat: 12gSodium: 600mgFiber: 4gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Can freeze for about 2 months, but texture may change slightly.
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