Brussels Sprouts With Bacon

5 from 28 votes

Make your side dish the star of the show with this deliciously different Brussels sprouts, bacon, and garlic recipe in a creamy parmesan sauce.

Course Side Dish

Cuisine American

Keyword brussels sprouts, Brussels Sprouts With Bacon, Creamy Brussels Sprouts

Prep Time 15

Total Time 20

Servings

Calories 650

Cook chopped bacon in a large frying pan over medium heat until crisp.
Remove from the pan with a slotted spoon and transfer to a paper towel.
Drain the bacon fat leaving 2 tablespoons in the pan. Add the garlic and heat on medium heat for a minute before adding sliced sprouts, and saute a minute longer, adding olive oil as needed to prevent sticking to the pan.
Pour in the heavy cream, grated parmesan cheese, a pinch of salt, pepper, chopped parsley, and cooked bacon. Mix to combine.
Bring to a boil, then simmer on low for additional 5 to 10 minutes or until they reach your desired softness.
Taste for seasoning and add salt as needed before serving.

For perfectly crisp bacon, begin with a cold pan! This will allow the fat to slowly melt out of the bacon, resulting in crisp and delicious slices. Steer clear of hot pans – this can trap moisture inside for less-than-ideal soggy results.
When cooking the bacon, don’t have the heat too high as you don’t want to burn the fat. If it does get dark, drain all the fat and add some olive oil for the next step.
Brussels sprouts can be difficult to soften; when simmering, you can cover the pan to stop the sauce from reducing too much and be sure to keep the heat relatively low.
To speed up the cooking process, slice the sprouts into smaller slices.
Salt lightly to begin with, as the bacon and cheese can be salty. Taste before serving and season accordingly.
Baking soda neutralizes bitterness. Taste before serving and if your sprouts taste bitter, add a half teaspoon of baking soda to the dish, mix, taste, and repeat as necessary.