These cheesy Brussels sprouts with bacon are a one-pan, awesome side dish that will turn Brussels sprouts haters into Brussels sprouts lovers. And only you need to know just how easy it is to make.
Ingredients
- strips bacon: 4 piece (chopped)
- Brussels sprouts, trimmed and cut in half lengthwise: 1 pound
- shallot: 1 piece (chopped)
- half-and-half: 0.5 cup
- 1/2 tablespoons Dijon mustard: 1 piece
- freshly grated Parmesan cheese: 0.33333 cup
- sharp white Cheddar cheese: 1 cup (divided, shredded)
- garlic powder: 1 tsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Add bacon to an ovenproof skillet over medium heat, and cook until crispy, 3 to 5 minutes. Transfer bacon to a paper towel to drain, leaving bacon grease in skillet.
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Place the sprouts cut side down in the skillet, and cook for about 4 minutes over medium heat, being careful not to burn. Flip when the sprouts start to brown. Add shallots to the sprouts, and cook for an additional 2 to 3 minutes. Remove from the skillet, and wipe the skillet clean.
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Whisk half-and-half and Dijon in the skillet, and stir in Parmesan, half of the Cheddar, garlic powder, salt, and pepper. Add the sprouts back to the skillet, stirring gently. Evenly scatter the remaining Cheddar over the sprouts.
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Bake in the preheated oven until starting to bubble and turn golden brown, checking sprouts for tenderness with the tip of a knife, 12 to 15 minutes. If mixture looks a little dry, drizzle in a little bit of half-and-half for moisture.
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Remove skillet from oven, top with bacon, and serve, Cook’s Note This may be cooked in a non-ovenproof skillet, transferring the sprouts to a baking dish, and then into the oven.
