Creamy garlic parmesan Brussels sprouts with bacon

Photo: Cafe Delites

Sprouts browned in butter, simmered in garlic cream, topped with mozzarella and parmesan and blistered under the broiler, with plenty of bacon. Rich, and meant to be.

From Karina Carrasco at Cafe Delites · @cafedelites

Everything happens in one ovenproof skillet that goes straight to the table, bubbling.

You need

• 10 oz (285 g) bacon, chopped
• 2 tbsp butter
• 2 lb (900 g) Brussels sprouts, trimmed and halved
• Salt and pepper
• 5 garlic cloves, finely chopped
• 1 1/2 cups (360 ml) light or heavy cream
• 1 1/2 tsp cornstarch mixed with 1 tbsp water
• 1/3 cup shredded mozzarella
• 1/4 cup grated parmesan
• Chopped parsley, to finish

How to make it

1. Heat the oven to 375°F (190°C).
2. In a large ovenproof skillet over medium-high heat, cook the bacon until crisp. Lift it out and pour off all but about 1 tablespoon of the fat.
3. Add the butter, then the sprouts cut side down with a pinch of salt and pepper. Cook about 6 minutes, turning once the cut sides are golden.
4. Add the garlic and cook 1 minute, until fragrant. Pour in the cream and simmer 3 to 4 minutes. Stir in the cornstarch mixture and simmer until the sauce thickens. Stir in half the bacon.
5. Scatter the mozzarella and parmesan on top and bake 15 minutes, until the sprouts are tender. Switch to the broiler for 2 to 3 minutes, watching closely, until the cheese is golden and bubbling.
6. Top with the rest of the bacon and the parsley and serve from the skillet.

Written in our own words from Karina Carrasco's recipe, with their quantities. The original: Creamy garlic parmesan Brussels sprouts with bacon, Cafe Delites.

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