Skillet Brussels Sprouts with Parmesan Sauce

1 1/2 lbs. Brussels sprouts

6 bacon slices, cooked, drippings reserved (bacon is optional; if desired, substitute drippings with butter)

2 tablespoons butter   

1 tablespoon dried onion flakes

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

3 garlic cloves, minced

Salt

Pepper

   

1. Prepare the Brussels sprouts by trimming the ends. Cut each sprout in half.


2. Place a large skillet over medium high heat and add the bacon drippings. Add the butter. Once the butter is melted, add the Brussels sprouts and onion flakes.


3. Saute, stirring occasionally until the spouts are well browned and can easily be pierced with a fork. (Parts of the sprouts will turn black; that's okay!) Remove from the heat.


4. In the meantime, create the sauce in a small saucepan: Pour the heavy cream, Parmesan, and garlic into the pan and place over medium heat. Season with salt and plenty of pepper.


6. Bring mixture to a boil, then reduce the heat to low. Allow to simmer and thicken, stirring occasionally. Pour sauce over Brussels sprouts and serve.


Makes about 4 servings. 

 

Estimated Nutrition, according to SuperTracker; Carbs 10 g.; fiber 3 g.; calories 303 g.; fat 25  g.; protein 12  g.


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