Creamy Baked Brussels Sprouts

  • 3/4 cup Shamrock Farms® Heavy Whipping Cream
  • 1-1/2 tablespoons bread crumbs
  • 1/4 teaspoon olive oil
  • 1 lb. Brussels Sprouts, stems trimmed, outer leaves removed if needed, and heads cut in half
  • 3-4 slices bacon, cooked then torn into small pieces
  • 1/4 cup onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon fresh thyme, extra for garnish
Cooking instructions
  1. Add breadcrumbs to a small bowl with the olive oil and stir to combine. Set aside.
  2. Cook bacon in an ovenproof skillet. When cooked, remove the bacon from the pan and transfer it to a paper towel-lined plate. Once cool to the touch, tear the bacon into small pieces. Set aside.
  3. Remove all but about half of the bacon grease from the skillet.
  4. Preheat the oven to 400 degrees F.
  5. In the same skillet used to cook the bacon, over medium heat, add the onion and cook until it softens. Add the garlic and cook for about 30 seconds.
  6. Add the salt, black pepper and red pepper flakes. Stir.
  7. Add the brussels sprouts to the skillet, cut side down. Cook for 10-12 minutes.
  8. Remove from the heat and pour in the Shamrock Farms Heavy Whipping Cream. Add the fresh thyme, sprinkle the grated Parmesan cheese over the top and then add the bacon pieces.
  9. Sprinkle the breadcrumbs over the top and transfer the skillet to the oven to bake for 8-10 minutes, or until bubbly.
  10. If you’d like to add more color to the top, place under the oven’s broiler for a minute or so.
  11. Remove from the oven and serve warm.
  12. Garnish with fresh thyme leaves.