Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce

• Gluten free

• Meat

  • 6 slices Bacon, thick cut

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 3 cloves Garlic
  • 1 tbsp Onion flakes

• Baking & Spices

  • 1 Amount of cracked black pepper, generous
  • 1 Sea salt

• Dairy

  • 2 tbsp Butter or ghee
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated

Found on peaceloveandlowcarb.stfi.re

Description

Directions

• In a large cast iron skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Retain the drippings.
• To the bacon drippings in the skillet, add butter. Once the butter has melted, add brussels sprouts and minced onion flakes.
• Saute, tossing occasionally until the brussels sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the brussels sprouts.
• In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, sea salt and cracked black pepper.
• Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
• Pour over top of the roasted brussels sprouts.
• Serve and enjoy!