• 6servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB9, D, E
MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Brussels sprouts

  2. 2 oz 56g Bacon

  3. 1 tablespoon 15ml Unsalted butter

  4. 1/2 cup 118ml Heavy cream

  5. 1 tablespoon 15ml Fresh bread crumbs

  6. 4 tablespoons 60ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. PREHEAT OVEN TO 375F. Prepare the Brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.

  2. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter. Bake for 20 minutes or until hot.


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