Creamy Bacon Brussels Sprouts with Mozzarella are so irresistible. What’s even better is that it takes less than 30 minutes to make this flavorful dish!
Bacon and Brussels Sprouts are such a classic ingredient combination! Last fall I made Dijon Mustard Brussels sprouts and Brussels sprouts Salad. And this year I decided on the creamy and bacon version of the recipe!
This recipe is a perfect combination of fats, protein and fiber. These are all essential elements to good health. At the same time, bacon flavor enhances the taste of the Brussels sprouts, while creamy sauce makes every single bite melt in your mouth.
How to cut the sprouts
- Using a knife, trim a little bit of the tough stem off. But remember not to remove too much. Also, remove any brown or yellow leaves.
- If you have a variety of sizes, bigger ones should be cut in quarters while medium sprouts in half.
Once you’re done with the prep work, you can now start cooking them in the pan. By the way, cooking Brussels sprouts in the pan not only retains their beneficial qualities, but they also don’t get too overcooked. And they won’t have a strong smell. Additionally, it also lets them caramelize. Here’s how to cook Brussels sprouts in the pan
Here’s how to cook Brussels Sprouts in the pan
The thing about Brussels sprouts is that they can be tricky to cook. If you leave them on the stove for too long, they will turn mushy and smelly. They will also lose their bright green color. And that’s a sign that they’re overcooked. However, if properly cooked, these vegetables will have a bright green color and a pleasant flavor. You can read more on cooking Brussels sprouts in this Dr. Mercola article.
First things first, melt oil and butter in the pan. Add Brussels Sprouts cut side down, cover, and cook without stirring on medium heat for 10-15 minutes or until tender. You can check for tenderness by piercing it with a knife. The cut side of the sprouts should get nice and browned. They will have a nutty, buttery flavor enhanced by garlic powder.
THE SECRET INGREDIENTS IN THE SAUCE
The creamy garlic sauce for Brussels sprouts is rich and full of so much flavor! All thanks to powdered garlic and onion! And you don’t even have to use a knife. Or spend any time cutting up onions and garlic cloves.
The Brussels sprout sauce is super easy to make! We will be only salt, pepper, garlic and onion powders. I used organic powders in this dish because I’m trying to avoid any preservatives or additives. But if you prefer to use regular ones, those will do too. You can also add in fresh garlic instead of the garlic powder. After all, nothing beats that fresh garlic flavor!
However, I tend to favor organic powders because. They 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! Just a little bit of cheese and a sprinkling of salt and seasonings can make any vegetable a bit tastier!
More delicious Brussels sprouts recipes:
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.
- 10 slices bacon (chopped)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 pounds Brussel sprouts (trimmed and cut in half)
- Salt and pepper to season
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1.5 cup heavy cream
- 1/2 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.
In the same pan, melt 2 tablespoons of butter, then add olive oil and the Brussels sprouts. Season them with salt, pepper, garlic powder, onion powder and dried thyme right in the pan.
Cook Brussels sprouts on medium high heat for 8-10 minutes to ensure browning of the sprouts. Scrape up any browned bits from the bottom of the pan while cooking.
Next pour in the heavy 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 and increase the heat. The cheese will quickly melt on top of the warm sauce and will thicken it.
Simmer for additional 5-10 minutes.
Season with a little extra pepper and more mozzarella cheese before serving.