Creamy Bacon Brussels Sprouts with Mozzarella are so irresistible. What’s even better is that it takes less than 30 minutes to make this flavorful dish!
Bacon and Brussels Sprouts are such a classic ingredient combination! Last fall I made Dijon Mustard Brussels sprouts and Brussels sprouts Salad. And this year I decided on the creamy and bacon version of the recipe!
This recipe is a perfect combination of fats, protein and fiber. These are all essential elements to good health. At the same time, bacon flavor enhances the taste of the Brussels sprouts, while creamy sauce makes every single bite melt in your mouth.
HOW TO CUT THE SPROUTS
- Using a knife, trim a little bit of the tough stem off. But remember not to remove too much. Also, remove any brown or yellow leaves.
- If you have a variety of sizes, bigger ones should be cut in quarters while medium sprouts in half.
- Once you’re done with the prep work, you can now start cooking them in the pan. By the way, cooking Brussels sprouts in the pan not only retains their beneficial qualities, but they also don’t get too overcooked. And they won’t have a strong smell. Additionally, it also lets them caramelize. Here’s how to cook Brussels sprouts in the pan
INGREDIENTS
- 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
- 1/2 cup mozzarella shredded
INSTRUCTION
- 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.
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