Bacon and Cheese Brussels Sprouts Casserole + My Thanksgiving Menu

• Gluten free

• Meat

  • 8 slices Bacon

• Produce

  • 1 lb Brussels sprouts, dried, and quartered
  • 2 cloves Garlic
  • 1 Yellow onion, small

• Baking & Spices

  • 1 pinch Nutmeg
  • 2 Salt and fresh ground pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Parmesan cheese
  • 1 cup Whipping cream

Found on diethood.com

Description

Ingredients

• 1-pound brussels sprouts, washed, dried, and quartered
• 3 tablespoons olive oil
• salt and fresh ground pepper to taste
• 8 slices bacon, cooked to a desired crispness and chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 to 3 cloves garlic, finely chopped
• 1 cup shredded Parmesan cheese, divided
• 1 cup whipping cream
• salt and fresh ground pepper, to taste
• pinch of nutmeg (optional)

Directions

• Preheat oven to 400.
• Line a baking pan with aluminum foil.
• In a large mixing bowl toss brussels sprouts with olive oil, salt and pepper.
• Transfer brussels sprouts to prepared baking pan.
• Bake for 15 minutes, stirring occasionally.
• Remove from oven and set aside.
• Lightly grease a casserole dish with cooking spray; set aside.
• Heat butter and olive oil in a skillet.
• Add diced onion and garlic to skillet; cook for about 30 seconds, stirring frequently.
• Stir in prepared bacon and cook until heated through.
• Remove from heat.
• Place brussels sprouts in previously prepared casserole dish.
• Stir in bacon mixture and 1/2 cup parmesan cheese. Set aside.
• In a small mixing bowl combine whipping cream, salt, pepper and nutmeg; whisk until well incorporated.
• Pour cream mixture over Brussels sprouts.
• Sprinkle the remaining parmesan cheese over brussels sprouts.
• Bake for 15 minutes, or until bubbly and top is golden.
• Remove from oven and let stand several minutes.
• Serve.