Ingredients
10ozbacon,cut into strips
2tbspbutter
2lbsBrussel sprouts,washed, trim bottoms and cut sprouts in half
salt and pepper,to season
5clovesgarlic,finely chopped
1½cupslight cream,or heavy cream, thickened cream
1½tspcornstarch,mixed with 1 tbsp water, optional
⅓cupmozzarella,freshly shredded or grated
¼cupparmesan cheese,freshly shredded or grated
Preparation
Preheat oven to 375 degrees F.
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1 to 2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper.
Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
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 for another 3 to 4 minutes, until tender.
If the cream is too thin, add in the cornstarch slurry, stirring it through immediately, until combined.
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 for about 15 minutes, until cheese is bubbly and sprouts are done to your liking.
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
