Description
This delicious Brussels Sprouts in Alfredo Sauce recipe features tender Brussels sprouts cooked with crispy bacon and a rich, creamy Alfredo sauce infused with garlic and parmesan cheese. Perfect as a flavorful side dish, it combines savory bacon fat, zesty lemon juice, and creamy whipping cream to create a comforting, crowd-pleasing vegetable dish ideal for any meal.
Ingredients
Scale
Meat
- 6 oz bacon, chopped
Vegetables
- 2 lbs Brussels sprouts, trimmed and halved
- 1 garlic clove, minced
Dairy
- 1 1/2 cups whipping cream
- 1/3 cup parmesan cheese, shredded
Other
- 1 Tbsp lemon juice, freshly squeezed
- 3/4 tsp salt (divided, or to taste)
- 1/4 tsp black pepper
Instructions
- Cook Bacon: Place a large deep skillet or Dutch oven over medium heat. Add the 6 oz chopped bacon and cook until browned and crispy. Remove the cooked bacon to a plate and leave 3 tablespoons of bacon fat in the skillet for flavor.
- Cook Brussels Sprouts: Add the trimmed and halved Brussels sprouts to the skillet with the bacon fat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the pan and cook, stirring occasionally, for 8-9 minutes or until the Brussels sprouts are tender and lightly browned.
- Add Garlic and Cream: Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in 1 1/2 cups of whipping cream and bring the mixture to a simmer, allowing the sauce to thicken slightly.
- Finish Sauce and Serve: Stir in 1 tablespoon of freshly squeezed lemon juice. Sprinkle the shredded parmesan cheese over the mixture and stir thoroughly to combine. Adjust seasoning with additional salt if needed (about 1/4 teaspoon more). Bring the sauce to a gentle simmer once more, then remove the skillet from the heat. Serve the Brussels sprouts hot, garnished with the reserved crispy bacon pieces.
Notes
- You can use pancetta instead of bacon for a slightly different flavor profile.
- For a lighter version, substitute half-and-half for heavy whipping cream, but the sauce will be less rich and creamy.
- If you prefer less tang, reduce the lemon juice to 1 teaspoon.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop.
- Make sure not to overcook the Brussels sprouts so they maintain a slight bite and don’t become mushy.
