This cheesy and creamy recipe has certainly become my new way of enjoying the great keto friendly vegetable that is Brussels Sprouts.
On their own Brussels Sprouts can be hard to eat as a side I must admit myself. But when it is incorporated into this recipe with bacon, cream, cheddar and parmesan cheese with lots of garlic then I make it a go to side dish or even a main that I can warm up for lunch.
Along with broccoli and cauliflower the Brussels sprout is low in carb content and is now a far cry from my youthful days of disdain for the veg. There are many reasons the sprout gets maligned but for me, my new found love for it has come with 2 things, how bought and how cooked.
Buying – Frozen sprouts are definitely a no-go for me. They are simply too soggy and bland no matter what you do with them. Frozen sprouts would ruin this dish with all the excess water no matter how much I drained them. My tip is always buy fresh sprouts, there is a massive difference.
How Cooked – Would I just pick up a plain boiled sprout as a want? probably not and many a picky eater would say the same. However if you add it to a mix of cream, cheeses and garlic with the taste of bacon, the sprouts seem to come alive for me.
To prepare the sprouts. Chop off the tops then cut in half whilst removing any dull leaves covering.
For the bacon I cut up rashers but of course you can use bacon pieces or lardons etc.
Frying pan and baking dish
For variation you could switch the cheese types. Mozzarella goes well or even Swiss cheese.