Posted by Pan-roasted brussels sprouts, with a creamy cheese sauce and crunchy bacon, is the perfect side dish. It’s easy to make, delicious, and filling.
PREPRATION TIME:
- Prep Time 10 mins
- Cook Time 12 mins
- Bake Time: 10 mins
- Total Time 32 mins
Ingredients:
- 6 pieces bacon. cooked
- 5 cups Brussels Sprouts (washed and halved)
- 2 tbsp bacon grease or butter
- 1 oz cream cheese, softened
- 2/3 cup heavy cream
- 1/2 cup cheddar cheese
- 1/4 cup parmesan cheese
- 2 tbsp mozzarella cheese
- 1 tsp garlic powder
- 1 tsp parsley
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions:
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Preheat oven to 350 degrees.
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Wash and dry fresh Brussels Sprouts, then cut in half. You should have approx 5 cups. (I bought a 16 oz package of fresh whole Brussels Sprouts.)
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If you don’t already have cooked bacon on hand, heat a cast-iron skillet (or another oven-safe skillet) on the stove until it is warm, then cook approx 6 pieces of bacon.
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Remove the bacon from the skillet and reserve 2 tbsp of bacon grease.
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If you already have bacon cooked on hand, add two tablespoons of butter to the skillet. Once it has melted, add Brussels Sprouts, and saute for 12 min on medium/low heat (my stove setting was on 2). Stir a couple of times during cooking to brown the surface of the Brussels Sprouts a bit.
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In a small bowl, soften the cream cheese, then add heavy whipping cream and mix with a whisk until thoroughly combined.
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Add the heavy whipping cream mixture, cheeses, garlic powder, paprika, salt, and pepper.
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Stir, then sprinkle the 1/2 cup of crumbled bacon on top.
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Bake for 10-14 minutes or until the cheese sauce is bubbly.
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Sprinkle parsley on top and enjoy!
Notes:
The nutritional information provided is based on 8 servings divided evenly.
Nutrition:
Calories: 258kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 410mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 47mg | Calcium: 146mg | Iron: 1mg
