Bacon and Brussels Sprouts are a classic ingredient combination that makes this Creamy Brussels Sprouts Skillet with Bacon and Mozzarella so irresistible. What’s even better is that it takes less than 30 minutes to make this flavorful dish!
What is the best way to cook Brussels Sprouts on the stove top?
Add Brussels Sprouts cut side down to the preheated pan with olive oil and butter melted, cover, and cook without stirring on medium heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic powder.
THE SECRET INGREDIENTS IN THE SAUCE
The creamy garlic sauce is rich and full of so much flavor thanks to powdered garlic and onion! And I didn’t even have to use a knife or spend any time cutting up onions and garlic cloves.
The sauce is super easy to make using only salt, pepper, garlic and onion powders. I used organic powders in this dish because I’m trying to avoid any preservatives or additives.
And because I used to cook with non organic garlic and onion powders in the past and can compare, organic ones smell so much better compared to the non organic ones! I have no idea why, but they really do. If I find out why there is a difference, I will surely update this post.
Mozzarella and Brussels sprouts
To make each serving even more irresistible, melt some mozzarella cheese over the creamy goodness of Brussels sprouts and bacon! Just a little bit of cheese and a sprinkling of salt and seasonings can make any vegetable a bit tastier!
Bacon and Brussels Sprouts are a classic ingredient combination that makes this dish so irresistible. What's even better is that it takes only 30 minutes to make it from start to finish.
- 8 ounces bacon (chopped)
- 1 tablespoon olive oil
- 4 tablespoons butter (divided)
- 1.5 pounds Brussel sprouts (trimmed and cut in half)
- Salt and pepper to season
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup heavy cream
- 1/3 cup mozzarella shredded
- Cook chopped bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.
Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat.
In the same pan, melt 2 tablespoons of butter, then add olive oil and the Brussels sprouts, season with salt, pepper, garlic powder and onion powder. Cook on medium high heat to ensure browning of the sprouts.
Scrape up any browned bits from the bottom of the pan, and cook stirring occasionally, for about 10 minutes. Add 2 additional tablespoons of butter during cooking as the sprouts soak up butter very fast.
Pour in the cream, reduce heat down to low and allow the sprouts to simmer until tender, about 5 minutes.
Add the bacon in and mix to combine all of the flavours together. Top the sprouts with the mozzarella cheese. It will quickly melt on top of the warm sauce and will thicken it.
Season with a little extra pepper and more mozzarella cheese, if desired, before serving.