JoeDelVek: If you save bacon fat after cooking bacon, use it to cook things like Brussels sprouts.
If you don’t save bacon fat after cooking bacon, start saving bacon fat after cooking bacon, and use it to cook things like Brussels sprouts.
TheLadyEve: Source: [cafedelites.com](https://cafedelites.com/creamy-garlic-parmesan-brussels-sprouts-bacon/)
**Ingredients:**
10 ounces/300 grams bacon, cut into strips
2 tablespoons butter (see my note about the butter at the bottom)
2 pounds 1 kg Brussels sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season
5 cloves garlic finely chopped
1 1/2 cups 400 ml light cream, (or for a richer sauce, you can use heavy or thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated Parmigiano-Reggiano
**Steps:**
1. Preheat oven to 375°F | 190°C.
2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted
3. spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
4. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour
5. (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.
6. 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).
7. If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
8. Add the bacon in and give everything a good mix to combine all of the flavours 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.
9. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
**My own notes**: In my opinion, if you like getting the delightful charred bits on your sprouts as I do, just skip the butter. Butter contains water and makes it hard to get that proper browning on the sprouts without burning the milk solids. So just fry up the bacon, reserve some of that bacon fat, and sear the sprouts in the hot bacon fat. Butter doesn’t even need to enter the picture.
JezkaRabbit: TIL it’s Brussels sprouts not brussel sprouts.
negativesmurf: Nice try mom, still not eating Brussels sprouts.
(but really this looks good)
mhol7597: This is not what your doctor meant when he told you to eat more veg.
King_Chochacho: /r/gifrecipes: “anything is good when you drown it in fat and salt!”
karl_hungas: To anybody who is curious this recipe falls victim to the “I only want to use one pan” school of cooking. It’s very odd to use a cornstarch slurry for a creamy dish like this. Almost always the sauce would be thickened by a roux which would be most appropriate here the issue being it would require a second pot/pan but it would make a much creamier dish! In the opening and final shot you can see it’s still pretty watery.
BMorg1: Sent this recipe to my wife looks amazing. We usually do our Brussels with avocado oil, balsamic, salt and pepper on the grill. This looks to be an equally awesome alternative
SpaghettiSplinters: I love brussel sprouts, but this looks disgusting. Who wants to eat soggy brussel sprouts?
bamiam: Why the corn starch? I’m dumb at cooking.
Edit: Sauce thickener. Thanks for the explanations below.
bluethegreat1: Mmm, I’ll stick with making a bechamel for my creamed Brussels sprouts.
ohcrapanotheruserid: Looks absolutely delicious, though posts like this make me wonder what the average weight gain is after subscribing to this sub.
Moore06520: A sauce made from bacon fat, butter, heavy cream and cheese… *slow claps*
Fluffycheesecakes: Time to scare my family by cooking something ‘healthy’
tartimas: Ohh my god… I’m turned on now
Mordit: Wooden handle on a cast iron? Wouldn’t that dry out and crack over time with baking?
manbiteswolf: This is the worst way to make “creamy sauce” I can think of.
francois22: When professional tell you not to overcrowd the pan, this is what they’re talking about.
wallab33: Question: what kind of meat is this being served with at the end of the video
CamLwalk: My wife just said “man, you have to do a lot to brussel sprouts to make them edible.” (needless to say, not a fan). lol
wildpandda: I cant tell how this recipe makes me happy because i love brussel sprouts so much, it looks so delicious
wallab33: What would this be a good side dish for?
myownreddit: you should x post this to keto recipe sub. they will love it.
AmyLaStrange: I might even eat Brussels sprouts that way.
_QueeferSutherland_: Okay, Reddit. Tell me why this recipe is bad
the_okay: That looks delicious; but I fucking hate brussel sprouts, so I’m probably gonna substitute them with spinach.
robeschi: I’ll take How to Ruin Bacon for $100, Alex.
Vidar34: There does not exist an amount of bacon that can cover up the horribleness of brussels sprouts.