Parmesan Brussels Sprouts with Lemon Cream and Bacon
Heather Hartman HealthShare
You need to make my Parmesan Brussels Sprouts with Lemon Cream and Bacon.
It’s creamy, tangy, savory and pretty perfect for any occasion, but especially Thanksgiving.
The Brussels are golden and caramelized, then baked with sweet onions and garlic in a lemon cream sauce before getting topped with crispy bacon and Parmesan for a cheesy finish.
The best part? You can prep it ahead of time, so on the big day, all you have to do is bake and serve.
It’s the ultimate crowd-pleaser that feels fancy but is so simple to make.
Enjoy this creamy, savory side dish all year, but especially Thanksgiving!
Parmesan Brussels Sprouts with Lemon Cream and Bacon
Rated 5.0 stars by 1 users
INGREDIENTS
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1 pound Tender Belly bacon
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2 pounds Brussels sprouts, halved
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1 onion, julienned
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6 cloves garlic, minced
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2 cups grated Parmesan cheese
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1 ½ cups heavy cream
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1 lemon, zested and juiced
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Salt and pepper, to taste
METHOD
Cook the Bacon:
In a cast iron skillet, cook the bacon over medium heat until crispy. Remove and transfer to a plate. Reserve the bacon fat in the skillet.
Sear the Brussels Sprouts:
Season the halved Brussels sprouts with salt and pepper. Working in batches, place them cut-side down in the skillet and cook without moving until golden brown. Transfer to a large bowl.
Sauté the Aromatics:
Add the onion to the skillet and cook in the remaining bacon fat until softened. Stir in the garlic and cook for 1–2 minutes, until fragrant and the onions are translucent.
Assemble:
Combine the sautéed onions and garlic with the browned Brussels sprouts and transfer to a baking dish.
Add Lemon Cream:
In a small bowl, mix the heavy cream, lemon juice, and zest. Pour over the Brussels sprouts mixture. If preparing in advance, cover and refrigerate until ready to bake.
Bake:
Preheat the oven to 425°F. Roast the Brussels sprouts for 20 minutes.
Finish with Bacon and Parmesan:
Crumble the cooked bacon and mix it with the Parmesan cheese. Sprinkle this mixture over the roasted Brussels sprouts and bake for an additional 5–10 minutes, until the cheese is melted and golden.
Serve:
Add an extra squeeze of fresh lemon juice before serving for a bright, tangy finish.