Brussels Sprouts like you've never tasted before!

Ingredients

• 1 pound Brussels Sprouts (trimmed and halved)
• 6 slices Bacon (cut into bite‑size pieces)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 tablespoon Vegetable Oil (for sautéing)
• 3 cloves Garlic (minced)
• 1 tablespoon Cornstarch (mixed with water to form slurry)
• 2 tablespoons Water (for cornstarch slurry)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Mozzarella Cheese (freshly grated)
• 0.5 teaspoon Seasoned Salt
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep the Ingredients

   Trim the stem ends off the Brussels sprouts and slice each sprout in half. Mince the garlic and cut the bacon into bite‑size pieces.

   Time: PT5M

2. Cook the Bacon

   Heat the skillet over medium‑high heat and add the bacon pieces. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered.

   Time: PT7M

3. Drain the Bacon

   Transfer the crispy bacon to a plate lined with paper towels. Leave about 2‑3 tablespoons of the rendered bacon grease in the skillet.

   Time: PT2M

4. Sauté the Brussels Sprouts

   Add the vegetable oil and butter to the skillet with the reserved bacon grease. Once melted, add the halved Brussels sprouts, cut side down. Cook, stirring occasionally, for 6‑7 minutes until the edges are crisp and the leaves begin to char.

   Time: PT7M

5. Add Garlic

   Stir in the minced garlic and cook for about 1 minute, just until fragrant.

   Time: PT1M

6. Make the Cream Sauce

   Pour in the heavy whipping cream, reduce the heat to low, and let the mixture simmer for 4 minutes, stirring occasionally.

   Time: PT4M

7. Thicken with Cornstarch Slurry

   In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the simmering sauce and cook for an additional 5 minutes until the sauce thickens.

   Time: PT5M

8. Re‑introduce Bacon

   Add the cooked bacon back into the skillet and mix evenly.

   Time: PT1M

9. Add Parmesan

   Stir in the grated Parmesan cheese until it melts into the sauce.

   Time: PT1M

10. Transfer to Baking Dish

    Pour the Brussels sprout mixture into a greased baking dish and sprinkle the grated mozzarella evenly over the top.

    Time: PT2M

11. Bake and Broil

    Place the dish in a pre‑heated oven at 350°F. Bake for 12 minutes, then switch to broil for 3 minutes, or until the cheese is bubbling and lightly browned.

    Time: PT15M

    Temperature: 350°F

12. Rest and Serve

    Remove the dish from the oven and let it rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

10 g

Fat

18 g

Fiber

3 g