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Creamy Bacon And Parmesan Brussel Sprouts

Kendallraye Williams
This recipe will turn any brussel sprout hater into a lover.....in two-seconds-flat!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Vegetables
Cuisine American
Servings 8

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

**I like to broil my casseroles on high for an additional 5 minutes at the end to add crisp and color.**
Keyword Brussel Sprouts, Casserole, Side Dish, Vegetables