Creamy Garlic Parmesan Brussels Sprouts
Servings 8
Ingredients
- 8 slices thick cut bacon
- 2 tablespoons unsalted butter
- 2 pounds Brussel sprouts rinsed, stems cut off, any loose leaves removed
- Kosher salt and pepper to taste
- freshly ground black pepper to taste
- 5 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1/3 cup shredded mozzarella
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 375 F.
- In a large skillet (a Dutch oven works great), fry the bacon over medium-high heat until just crispy. Remove to a paper towel-lined plate.
- Remove all but 2 tablespoons of the oil left in the skillet.
- Add the butter (careful, or it'll splatter) and melt.
- Add the Brussels sprouts and season generously with salt and pepper.
- Cook until the sprouts brown slightly along the edges, stirring occasionally.
- Add the garlic and reduce the heat to low. Cook, stirring, for 1 minutes.
- Add the cream and stir. Simmer, stirring for 3-4 minutes.
- Make a slurry by stirring together the cornstarch and batter. Slowly stir it into the skillet. Bring the mixture to a simmer, stirring, until it's the desired thickness.
- Crumble the bacon into the skillet.
- Spray a 9" x 9" pan with nonstick spray. Pour in the Brussels sprouts and spread out evenly.
- Top with the cheeses.
- Bake 15 minutes or until hot and bubbly.