Creamy Brussels Sprouts with Bacon and Mozzarella
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
- ½ 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.
Calories: 647kcal | Carbohydrates: 18g | Protein: 16g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 599mg | Potassium: 827mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2590IU | Vitamin C: 145mg | Calcium: 163mg | Iron: 2.6mg