Creamy Bacon And Parmesan Brussel Sprouts
This recipe will turn any brussel sprout hater into a lover…..in two-seconds-flat!
This vegetable recipe is my most-asked-for side dish at every single Holiday get-together! I am so serious…..Thanksgiving, Christmas, Easter and everything in between. It is so luxurious to eat and adds (sneaks 😉) some extra veggies onto your overly-bombarded dinner plate during the Holidays…..go ahead y’all…..scoot those mashed potatoes and homemade mac n’cheese right over to the side AND slide these addicting green gems right in! Are you trying to impress your Boss or co-workers? Make this recipe. Are you trying to impress your family? Make this recipe. Are you trying to impress a special someone? Make this recipe. Are you trying to impress yourself? Oh yes! 😂 MAKE THIS RECIPE! Pictured below are the ingredients you will need to create my Creamy Bacon And Parmesan Brussel Sprouts.
To begin, preheat your oven to 425° Fahrenheit. Fry bacon in a cast iron skillet until browned and crispy; lay bacon on paper towels after cooking to soak up the grease.
Discard the excess grease from the skillet; taking care to leave one to two Tablespoons of grease in the skillet for cooking; set aside. If not done so already, finely grate the parmesan cheese; set aside.
Quarter the brussel sprouts and add to a medium sized mixing bowl. Add Olive Oil, salt and pepper; mix with your hands until fully coated. Evenly spread the brussel sprouts onto an aluminum foil lined sheet pan; bake for 20 minutes.
After baking, place the sheet pan on a cooling rack for 10 minutes. Reduce the oven temperature to 375°F.
Melt butter in the cast iron skillet on medium heat; add the garlic and onions and cook until the onions become semi-translucent.
Add the chopped bacon and cook for an additional 2 minutes.
Add the brussel sprouts, garlic, onion bacon and half of the parmesan to a large mixing bowl; mix.
Transfer the mixture to a casserole dish; set aside. In a small mixing bowl, add the heavy whipping cream, salt, pepper, dijon mustard and nutmeg; whisk until combined. Pour evenly over the brussel sprout mixture.
Sprinkle the remaining parmesan and red pepper flakes over the top; bake at 375° Fahrenheit for 30-35 minutes, or until bubbly.
Allow to cool for 5-10 minutes before serving. Enjoy! NOTE: I like to broil my casseroles on high for an additional 5 minutes at the end to add crisp and color. This recipe would also be a HUGE hit at any Halloween party! The parmesan cheese on top resembles spiderwebs…..don’t you think?!
XOXO,
Kendallraye
Creamy Bacon And Parmesan Brussel Sprouts
Equipment
- Sheet Pan
- Cast Iron Skillet
- Mixing Bowls
- Casserole Dish
Ingredients
- 2 pounds Brussel Sprouts Quartered
- 4 Tablespoons Olive Oil Extra Virgin
- 8 slices Bacon Apple, Hardwood or Hickory Smoked; Chopped
- 3 Tablespoons Butter Salted
- 1 ½ cups Heavy Whipping Cream
- 4 Tablespoons Dijon Mustard
- 1 ½ cups Parmesan Finely Grated
- 10 cloves Garlic Minced
- 1 ½ cups Yellow Onion Diced
- 1 teaspoon Sea Salt
- 2 teaspoons Black Pepper Freshly Cracked
- 1 ½ teaspoon Ground Nutmeg
- 1 teaspoon Red Pepper Flakes
Instructions
- Preheat oven to 425°F
- Fry bacon in a cast iron skillet; lay bacon on paper towels after cooking to soak up the grease.
- Discard the excess grease from the skillet; taking care to leave one to two Tablespoons of grease in the skillet for cooking; set aside.
- If not done so already, finely grate the parmesan cheese; set aside.
- Quarter the brussel sprouts and add to a medium sized mixing bowl. Add Olive Oil, salt and pepper; mix with your hands until fully coated.
- Evenly spread the brussel sprouts onto an aluminum foil lined sheet pan; bake for 20 minutes. After baking, place the sheet pan on a cooling rack for 10 minutes. Reduce the oven temperature to 375°F.
- Melt butter in the cast iron skillet on medium heat; add the garlic and onions and cook until the onions become semi-translucent. Add the chopped bacon and cook for an additional 2 minutes.
- Add the brussel sprouts, garlic, onion bacon and half of the parmesan to a large mixing bowl; mix.
- Transfer the mixture to a casserole dish; set aside.
- In a small mixing bowl, add the heavy whipping cream, salt, pepper, dijon mustard and nutmeg; whisk until combined. Pour evenly over the brussel sprout mixture.
- Sprinkle the remaining parmesan and red pepper flakes over the top; bake at 375°F for 30-35 minutes, or until bubbly.
- Allow to cool for 5-10 minutes before serving. Enjoy!
Notes
