Creamy Brussels Sprouts with Bacon

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 6 oz (170 g) bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 1 tablespoon butter
• Salt and black pepper, to taste
• ½ teaspoon Italian seasoning
• ¼ cup (60 ml) chicken broth, if needed

Instructions

1. Prepare the Brussels sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5–7 minutes, until slightly tender. Drain well.
2. Cook the bacon: Heat a large skillet over medium heat. Add the diced bacon and cook until golden and crispy. Remove some of the excess fat if desired.
3. Add the aromatics: Add the chopped onion to the skillet and cook for 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
4. Make the creamy sauce: Pour in the heavy cream and add the butter, Parmesan, Italian seasoning, black pepper, and a small pinch of salt. Stir well and simmer gently for 2–3 minutes.
5. Combine: Add the Brussels sprouts to the skillet and gently toss until they are completely coated in the creamy sauce. If the sauce is too thick, add a little chicken broth.
6. Finish cooking: Cover and simmer over low heat for 5 minutes, allowing the Brussels sprouts to become tender and absorb the delicious creamy sauce.
7. Serve: Sprinkle with extra Parmesan and crispy bacon. Serve immediately while hot and creamy.

Tip: For an extra golden finish, transfer everything to a baking dish, sprinkle with mozzarella and Parmesan, and bake at 400°F (200°C) for 10–15 minutes until bubbly and golden.