Creamy Garlic Parmesan Brussels Sprouts

Creamy Garlic Parmesan Brussels Sprouts

(6-8 servings)

Ingredients:

10 oz. Bacon, cut into short strips

2 tbsp. Unsalted Butter

2 lb. Brussels Sprouts, washed, trimmed and halved

to taste Salt and Black Pepper

5 cloves Fresh Garlic, finely chopped

1½ cups Half and Half

1½ tsp. Cornstarch

1 tbsp. Water

1/3 cup Mozzarella Cheese, shredded

¼ cup Parmesan Cheese, grated

Directions:

In a large oven-safe skillet or a 4 qt. Dutch oven or medium heat, fry bacon until crispy.  Using a slotted spoon, transfer to a paper towel lined plate and set aside.  Drain all but 2 tbsp. of bacon fat and add the butter to pan.  Now add the Brussels sprouts and season to taste with salt and pepper.  Scape up any browned bits on bottom of pan and cook stirring occasionally about 6 minutes.  The edges should start to crisp and slightly char.  Add the garlic, stirring for a minute.  Pour in half and half, reduce heat to low and allow to simmer until tender (3-4 minutes).  Mix corn starch and water to make a slurry.  Add to cream mixed and stir in to combine well.  Now add in bacon and stir to mix in.  Top all of this evenly with the two cheeses.  Place in a pre-heated 375-degree oven for about 15 minutes or until cheese is bubbly.  If you like it browned, change oven to broil at this time and go a few minutes or until it gives you the color you like.

Notes:              You could use heavy cream if you like in the recipe.  If you do, it may not need all or any of the corn starch slurry.

Ideas for Future Efforts

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