Print Pin
5 from 1 vote

Creamy Brussels Sprouts with Bacon, Apples and Gorgonzola Cheese

Brussels Sprouts and Bacon make a perfect combination in this creamy Thanksgiving dish!
Course Side Dish
Cuisine American
Keyword bacon brussels sprouts, thanksgiving side dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 511kcal
Author Olga

Ingredients

Brussel Sprouts Preparation:

  • 6 strips bacon cut into 1/2-inch pieces)(
  • 1 medium onion (julienned)
  • 1 teaspoon kosher salt
  • 1 large Granny Smith apple (peeled and chopped)
  • 2 pounds Brussels Sprouts (rinsed and halved)
  • 2 cups water for boiling Brussels Sprouts
  • 1 tsp salt

Creamy sauce:

  • 2/3 cup heavy cream
  • 2 tablespoon whole-grain Dijon mustard
  • 4 Ounces Crumbled Gorgonzola Cheese
  • Pinch ground nutmeg

Instructions

  • BACON Start the bacon in a cold pan (lay out your strips on the pan before turning on the heat). Cook bacon over medium-high heat until crisp and brown. 
  • BRUSSELS SPROUTS While the bacon is cooking, cut off the stem end of the Brussels sprouts and cut each in half from top to bottom. Heat up water in a large pan, place Brussels sprouts in water, bring to a boil and cook for 5 minutes. Remove them from the pan and drain.
  • Remove bacon from the pan using a slotted spoon and cut it into 1/2-inch pieces. Keep the bacon fat in the pan and decrease the heat to low.
  • ONIONS and APPLES Add the onion to the bacon fat and cook them just until they turn semi-translucent, approximately 4 minutes. Add the salt and apples and continue to cook for another minute.
  • FINAL ASSEMBLY Add cooked Brussels sprouts, heavy cream and mustard and cook for 5 minutes until heated through. Stir in the bacon, Gorgonzola cheese and nutmeg. Serve immediately.

Notes

Nutrition

Calories: 511kcal | Carbohydrates: 31g | Protein: 19g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 1935mg | Potassium: 1149mg | Fiber: 10g | Sugar: 11g | Vitamin A: 50.7% | Vitamin C: 239% | Calcium: 28.4% | Iron: 20.1%