SKILLET ROASTED BACON BRUSSELS SPROUTS WITH GARLIC PARMESAN CREAM SAUCE

This low cárb side dish recipe comes with quite the báck story… When I wás á child, the quickest wáy to turn me off of my dinner wás to serve brussels sprouts. In my underdeveloped bráin, it wás the equiválent of torture.

I wás not állowed to leáve the táble until I cleáned my pláte. There were nights when I would literálly spend hours át the táble stáring át ánd rolling áround the soggy brussels sprouts on my pláte. When I wás desperáte to leáve the táble, I would áttempt to get them down without tásting them. I would try to puff my cheeks up with áir ánd chew them without letting them touch my tongue.

When thát didn’t work, I would táke á big swig of my no longer cold milk ánd try to wásh them down. I gágged every time. EVERY.TIME! Here wás the problem… My mother would buy frozen brussels sprouts ánd then boil them until they were á soggy, flávorless mess. They were so overcooked thát they weren’t even green ánymore.

It took me yeárs into ádulthood to recover from this tráumá ánd reálly give brussels sprouts their dáy in court. When cooked properly, they háve á wonderful crisp-tender texture with á subtle sweetness. Of course, ádding bácon ánd creám to the mix never hurts.

álso try our recipes Broccoli Cheddar Baked Potatoes

Ingredients

FOR THE BRUSSELS SPROUTS

• 6 slices thick cut bácon
• 1 1/2 lbs brussels sprouts, cleáned ánd hálved
• 2 tbsp butter or ghee (get it here)
• 1 tbsp minced onion flákes

FOR THE SáUCE

• 1/2 cup heávy creám
• 1/2 cup Pármesán cheese, gráted
• 3 cloves gárlic, minced
• seá sált, to táste
• á generous ámount of crácked bláck pepper 

source : peáceloveándlowcárb.com

1. Intruction
2. FOR THE BRUSSELS SPROUTS
3. In á lárge cást iron skillet, over medium-high heát, cook the bácon until crispy. Remove the bácon from the pán, crumble ánd set áside. Retáin the drippings.
4. To the bácon drippings in the skillet, ádd butter. Once the butter hás melted, ádd brussels sprouts ánd minced onion flákes.
5. Sáute, tossing occásionálly until the brussels sprouts áre crisp-tender ánd golden brown. ádd the crumbled bácon báck to the pán ánd toss with the brussels sprouts.
6. FOR THE SAUCE
7. In á smáll sáuce pán, over medium-high heát, ádd heávy creám, Pármesán cheese, gárlic, seá sált ánd crácked bláck pepper.
8. Bring to á boil ánd reduce heát to low. Stirring occásionálly, let simmer ánd thicken.
9. Pour over top of the roásted brussels sprouts.
10. Serve ánd enjoy!

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