Creamy baked Brussels sprouts with bacon

Creamy baked Brussels sprouts with bacon

Serves 8

300g streaky bacon, chopped
20g butter
1kg Brussels sprouts, washed, trimmed and halved
Salt and black pepper
5 garlic cloves, crushed
360ml cream
1 tsp cornflour, mixed with 2 tsp water
40g Mozzarella, grated
40g Parmesan, grated

  1. Preheat the oven to 190°C/170 ̊C fan/gas mark 5.
  2. Cook the bacon in a large oven-safe pan over a medium heat until golden and crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, reserving the fat in the pan. Set aside.
  3. Melt the butter in the same pan, then add the Brussels sprouts and season with salt
    and pepper. Cook for 5-6 minutes until lightly charred, stirring occasionally. Add the garlic and cook for one minute, stirring.
  4. Pour in the cream, turn the heat to low and simmer for 3-4 minutes until tender.
  5. Add the cornflour slurry and stir until well combined and slightly thickened.
  6. Return the bacon to the pan, add some more black pepper and stir to combine everything together. Scatter over the Mozzarella and Parmesan. Bake for 15-20 minutes until bubbling around the edges.

Per Serving

358kcals, 24.7g fat (10.7g saturated), 14.9g carbs (2.8g sugars), 21.7g protein, 4.8g fibre, 1.005g sodium

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