Can’t get enough brussels sprouts? Try our Roasted Brussels Sprouts or our Honey Balsamic Brussels Sprouts. Fans of bacon and Brussels sprouts, rejoice! This easy side dish is a match made in heaven. The creamy sauce is the perfect addition to what’s already a fantastic duo! Not to mention that it tastes even better being cooked up with some bacon fat for added flavor. It doesn’t get any better than this! When I was on a low-carb (Keto) diet, I ate this recipe on a weekly basis, and my readers have it on their menu all year round – especially during the holiday season because it’s so simple to make and unbelievably tasty!
How To Make Brussels Sprouts With Bacon
Start with slicing 2 lbs of Brussels sprouts. This will help them cook faster. If your sprouts are pretty small, you can leave them whole, but they still may need a longer cooking time. Bacon: For this recipe, the best choice is smoked bacon since it will add smokiness to the overall flavor. Other good options include turkey bacon, pancetta, or prosciutto. Keep in mind that all of these will have slightly different results due to their difference in fat content and flavor. Cream: Creams with a high-fat content work best as it thickens as it cooks without the need for a thickening agent. In the US, Heavy Cream is the best choice. Globally, whipping cream is a good option, or if you’re in the UK, double cream and thickened cream in Australia. Parmesan Cheese: Freshly grated parmesan cheese for sauces as it melts smoothly into the sauce, but pre-grated will also work. You can substitute it with other hard cheeses, such as Asiago or Pecorino Romano. Parsley: Fresh parsley adds the best flavor and nice color contrast to the dish. You can substitute with dried herbs such as basil or Italian seasoning, but dried herbs have a strong flavor, so use them sparingly. Salt & Pepper: Kosher or sea salt and table salt are all suitable choices. Taste for seasoning as you cook and adjust accordingly. Freshly ground black pepper is our preferred choice. Olive Oil: Use light olive oil for sautéing the Brussels sprouts and garlic as needed to prevent burning. Cook 10 oz of chopped bacon in a large pan over medium heat. Remove the bacon from the pan with a slotted spoon and transfer it to a paper towel. Then drain the fat from the pan, leaving about two tablespoons in the pan. Add two tablespoons of chopped garlic to the bacon fat and cook over medium heat until fragrant. This will take 30 seconds to 1 minute. Then, add the sliced Brussels sprouts and saute for one to two minutes longer. Pour in one cup heavy of cream heavy cream. Add ½ cup of freshly grated parmesan cheese, a pinch of salt, and grind in some black pepper. Add the cooked bacon back to the pan and stir it all together to combine. Bring to a boil, then simmer on low for additional 5 to 10 minutes or until the Brussels sprouts reach your desired softness. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To Freeze: Allow to cool before transferring into a freezer-safe container or resealable plastic bag. Freeze for up to three months. When ready to serve, thaw overnight in the refrigerator before reheating on the stovetop or microwave until warm. Enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
