Creamy Bacon Brussels Sprouts

September 12, 2019By Alysa Seeland

Creamy Bacon Brussels Sprouts

Name: Creamy Bacon Brussels Sprouts
Yield: 6
Ingredients: 8 slices thick cut bacon, sliced; 1/2 large onion, small diced; 1 lb fresh Brussels sprouts, halved; 1 cup FOND’s Fennel &amp; Bay Leaf Bone Broth; 1/4 cup heavy cream; 5 oz grated parmesan; 2 Tbsp chives, chopped; 1 Tbsp chervil, chopped (sub parsley if you cannot find!); Salt &amp; pepper to taste

Rated 3 stars by 11 users

Servings

Calories

250

Ingredients

8 slices thick cut bacon, sliced
1/2 large onion, small diced
1 lb fresh Brussels sprouts, halved
1 cup FOND’s Fennel & Bay Leaf Bone Broth
1/4 cup heavy cream
5 oz grated parmesan
2 Tbsp chives, chopped
1 Tbsp chervil, chopped (sub parsley if you cannot find!)
Salt & pepper to taste

Directions

In a large sauté pan, cook the bacon on medium heat until crisp. Remove from the pan onto a plate lined with paper towels and keep to the side. Drain off most of the fat, leaving enough to just cover the bottom of the pan. Add in the onion, and cook until translucent, about 5 minutes.
Add in the Brussel sprouts and bone broth. Using a wooden spoon, scrape off the fond (crispy bits!) from the bottom of the pan. Next, add in the heavy cream, turn the heat to medium low and allow this mixture to simmer for 10 minutes, or until the Brussels sprouts are tender. You’ll know they are tender when you can easily stick a fork into one.
Remove from the heat, and add in the parmesan cheese. Stir until incorporated. Then, add in the fresh herbs. Top with the reserved bacon. Serve hot and enjoy!