Brussels sprouts: Love them? Or Hate them? I’ve always been quite indifferent about eating brussels sprouts, we used to only eat them occasionally so I’ve never really minded them. We would steam them or sauté them with onions, and at Christmas a little bacon was sometimes added to the mix. However, I recently tried a different method of cooking them, and this has made the humble sprout my new favourite vegetable! In this recipe the sprouts are first slightly charred in a pan before being mixed with cream, parmesan and crispy bacon. I think it’s the char that lifts the flavour of sprouts to another level – divine! I hope you will try this out and let me know what you think – even you sprout haters 😊
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Creamy Brussels Sprouts with Bacon Recipe
Preparation Time: 10 minutes
Cooking Time: 18 minutes
- 1 tbsp light olive oil
- 130 g smoked streaky bacon
- 400 g brussels sprouts (peeled, trimmed and halved)
- 1 clove garlic minced
- 180 ml double cream (I used my favourite Elmlea Plant Double Cream Alternative)
- 25 g parmesan cheese grated
- freshly cracked black pepper to taste
- finely chopped spring onions to garnish (optional)
- Heat the oil on a high heat in a deep frying pan or wok and add the bacon rashers. Cook for 5 minutes, turning halfway, until brown and crispy. Remove the bacon, chop into pieces and set aside.
- Lower the heat to medium- high. Add the sprouts and cook for 5 minutes stirring occasionally until some of the sprouts char slightly. Reduce the heat to medium-low, add the lid and steam for a further 5 minutes.
- Add the garlic and stir for a further minute.
- Add the cream, parmesan and pepper and stir for a minute. Then add the bacon and stir through.
- This is a great side for a roast dinner.
- For a vegetarian/vegan dish you can substitute the bacon with halved button mushrooms and ensure you use a double cream alternative.