I have a long and complicated history with Brussels Sprouts. Whenever they were on the table growing up, I couldn’t stand them. If my mom ever spooned a few on my plate, I would just stare at them throughout the meal looking for an opening to discreetly throw them on the floor for the dog. Of course, the dog had enough sense to not eat them either so they would just sit there until mom found them after the meal. Those were the nights I was sent to bed early.
Once I was an adult, I NEVER made those little cabbage heads of doom. Of course, I almost never ate real food either so it’s not like I was making a conscious decision to avoid them. But then I got married and realized Dian LOVES them. Like, eat-them-every-night loves them. I usually just pan fried a few for here and made something else for me but after I cut out the sugar and my taste preferences began to change, I started really enjoying them. (A fact that still kind of shocks me)
So over the years I’ve come up with a few different ways to cook them but last night I wanted something a little different. I wanted something a little creamy, and cheesy, and with lots of bacon. You really can’t go wrong with that.
- 10-15 Brussels Sprouts
- ⅛ cup heavy whipping cream
- 2 slices of bacon
- ¼ cup of Parmesan cheese
- ½ cup shredded cheddar
- salt and pepper to taste
- Cut Brussels in half length-wise and place cut-side down in small pan. (I use a pie pan)
- Pour in cream and season with salt and pepper
- Cut bacon into small squares and cover sprouts
- Cover with both cheeses
- Bake on 350° for 25 minutes until sprouts are fork-tender