Garlic Parmesan Brussels Sprouts

Original cookbook page 281

Crispy brussels sprouts sautéed with bacon and finished in a creamy garlic parmesan sauce. A rich and indulgent side dish.

Ingredients

• 6 strips of bacon
• 1 1/2 pounds brussels sprouts, trimmed and halved
• 3 cloves of garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Take a large pan over medium-high heat, cook bacon for about five minutes until it gets crispy. Drain, chop and set aside. Reserve about 2 tablespoons of bacon fat in the pan.
2. In the reserved bacon fat, sauté brussels sprouts for about 6-8 minutes. Add the garlic, and sauté for one minute more until the garlic is fragrant.
3. Add the heavy cream, and simmer for 4-6 minutes. You may need to cover the pan with a lid to keep the cream from reducing too much.
4. Add both cheeses and stir to melt. Season with salt and pepper. Add back the bacon.
5. Serve immediately.