This recipe for Brussels sprouts with bacon and cream will convert even the vegetable haters in your family. It is so delicious: full of flavor from the bacon and the caramelization of the sprouts.
Brussels sprouts can be a challenge to grow, but you can harvest them through much of the winter, which makes them worth the trouble.
This recipe is the reason I planted them in my garden.
8 slices of bacon
2 lbs of brussels sprouts, trimmed and cut in half
3/4 cup of heavy cream
3/4 cup chicken stock or broth
1/2 t. salt
1/4 t. pepper
- Cook the bacon in a heavy skillet until crisp. Remove to paper towels to drain. Leave at least 3 tablespoons of dripping in the skillet.
- Turn up the heat until almost smoking, and add the cut sprouts. You want to them to brown and caramelize. Stir while they cook, about 5 minutes.
- Add the broth, salt and pepper, and reduce the heat. Cover to let them soften for about 2 minutes.
- Remove the cover once they are tender (poke them to check), and add the whipping cream. Let the cream reduce and thicken, and keep stirring. They should not look “creamy”.
- Crumble the bacon on top and serve.