Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce-Best weight loss program

Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce

Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream SauceSkillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce

When I was a child, the quickest way to turn me off of my dinner was to serve brussels sprouts. In my underdeveloped brain, it was the equivalent of torture. I was not allowed to leave the table until I cleaned my plate. There were nights when I would literally spend hours at the table staring at and rolling around the soggy brussels sprouts on my plate. When I was desperate to leave the table, I would attempt to get them down without tasting them. I would try to puff my cheeks up with air and chew them without letting them touch my tongue. When that didn’t work, I would take a big swig of my no longer cold milk and try to wash them down. I gagged every time. EVERY.TIME! Here was the problem… My mother would buy frozen brussels sprouts and then boil them until they were a soggy, flavorless mess. They were so overcooked that they weren’t even green anymore. It took me years into adulthood to recover from this trauma and really give brussels sprouts their day in court. When cooked properly, they have a wonderful crisp-tender texture with a subtle sweetness. Of course, adding bacon and cream to the mix never hurts. Do you have a food from your childhood that traumatized you?


For the brussels sprouts

  • 6 slices thick cut bacon
  • 1 1/2 lbs brussels sprouts, cleaned and halved
  • 2 tbsp butter or ghee
  • 1 tbsp minced onion flakes

For the sauce

  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • sea salt, to taste
  • a generous amount of cracked black pepper



For the brussels sprouts

  • In a large cast iron skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Retain the drippings.
  • To the bacon drippings in the skillet, add butter. Once the butter has melted, add brussels sprouts andminced onion flakes.
  • Saute, tossing occasionally until the brussels sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the brussels sprouts.

For the sauce

  • In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, sea salt and cracked black pepper.
  • Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
  • Pour over top of the roasted brussels sprouts.
  • Serve and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *