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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

This spectacular dish is what you just might need today! Brussels sprouts and bacon smothered in a delicious sauce, oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you are all well today. Enjoy!


1 pound brussels sprouts washed, dried

8 slices bacon, diced

1 c half and a half (you can also use heavy whipping cream)

2 tbsp Dijon mustard

1 c finely grated Parmesan cheese, divided

3 cloves garlic, minced

salt and fresh ground pepper, to taste

1/8 tsp nutmeg (optional)

crushed red pepper, for garnish


Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a large saucepan with salted water on the stove and turn the heat to high. Allow the water to boil.


Add the Brussels sprouts and cook for about 5 minutes. Drain and rinse with cold water.

Place a 10-inch cast-iron skillet on the stove and turn the heat to medium.

Add the bacon and cook until crispy.

Add the Brussels sprouts into the skillet and cook for another minute.

In a medium bowl, add the heavy whipping cream, 1/2 of the Parmesan cheese, Dijon mustard, nutmeg, garlic salt, and pepper. Stir until well mixed.

Remove the skillet from the stove, then add the sauce on top of the sprouts.

Sprinkle the rest of the Parmesan cheese on top.

Place the skillet inside the preheated oven and bake the sprouts for about 20 minutes or until the top turns golden brown.

Remove from the oven and let it rest for a couple of minutes at room temperature.

Sprinkle crushed red pepper on top.

Serve and enjoy!

Nutrition Facts:

Calories 385 | Calories from Fat 270 | Fat 30g 46% | Saturated Fat 13g 65% | Cholesterol 73mg 24% | Sodium 812mg 34% | Potassium 657mg 19% | Carbohydrates 14g 5% | Fiber 4g 16% | Sugar 2g 2% | Protein 16g 32% | Vitamin A 1235IU 25% | Vitamin C 97.6mg 118% | Calcium 397mg 40% | Iron 2.1mg 12%


PIN THIS RECIPE to any of your relevant boards if you want to make it later...