Description
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Ingredients
- 1 pound Brussels sprouts, cleaned and trimmed
- 2 slices bacon, cut into 1/2 inch pieces
- salt and ground black pepper to taste
- ½ cup heavy cream
- ¼ cup bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter, cut into tiny pieces
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender
- about 8 minutes. Drain in a colander
- then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold
- drain well
- and cut in halves or quarters
- depending on size. Set aside.
- Meanwhile
- place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until limp and lightly browned
- about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts
- then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through
- 20 to 25 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 4