Garlic Parmesan Brussel Sprouts
  • Cooking Time: 30 minutes
  • Servings: 8
  • Preparation Time: 10 minutes
  • 10 oz bacon, cut into strips
  • 2 TBSP Kerrygold butter
  • 2 lbs brussel sprouts (halved)
  • salt and pepper to season
  • 5 gloves chopped garlic
  • 1 1/2 cups heavy cream
  • 1/3 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  1. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  2. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor. In the same pan, melt the butter, then add the brussel sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan and cook, while stirring occasionally, for 6 minutes. The edges should start crisping and slightly charring.
  3. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
  4. Add the bacon in and give everything a good mix to combine all of the flavors together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
  5. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme, or rosemary.
Recipe from Cafe Delites