Ingredients
- 1 pound Brussel sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon lemon zest (optional)
Feel free to substitute heavy cream with half-and-half for a lighter version, and if you’re a fan of spicy food, a pinch of red pepper flakes can add a lovely kick.
Instructions
- Preheat your oven to 400°F (200°C). Spread the halved Brussel sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until they’re tender and slightly caramelized.
- While the Brussel sprouts are roasting, heat a large skillet over medium heat. Add the chopped bacon and cook until it’s crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it should be a gentle golden color.
- Pour the heavy cream into the skillet, stirring to combine with the garlic and bacon drippings. Bring the mixture to a gentle simmer and cook for about 3-4 minutes, allowing it to thicken slightly.
- Stir in the Parmesan cheese until the sauce is smooth and creamy. If you’re using lemon zest, add it at this stage for a fresh, bright finish.
- Remove the roasted Brussel sprouts from the oven and add them to the skillet, tossing to coat them evenly in the creamy sauce. Add the crispy bacon back into the mixture, stirring to combine.
- Serve immediately, garnished with extra Parmesan if desired. Enjoy the dish warm, savoring the blend of textures and flavors that make this recipe a beloved favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International