Brussels Sprouts & Bacon
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brussels sprouts
|
|
| 2 | ounces |
bacon
|
|
| 1 | tablespoon |
butter, unsalted
for greasing gratin dish |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
bread crumbs
fresh |
|
| 4 | tablespoons |
butter
in bits |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brussels sprouts
|
|
| 57.8 | ml/g |
bacon
|
|
| 15 | ml |
butter, unsalted
for greasing gratin dish |
|
| 118 | ml |
heavy whipping cream
|
|
| 15 | ml |
bread crumbs
fresh |
|
| 6E+1 | ml |
butter
in bits |
|
Directions
PREHEAT OVEN TO 375℉ (190℃).
Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out.
In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes.
Drain, refresh in ice cold water, and drain again.
Do not let the sprouts sit in water for more than a minute.
Sauté bacon until limp, not crisp.
Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish.
Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter.
Bake for 20 minutes or until hot.
