As promised, this is the second post in a short series of recipes for Valentine’s Day! Bacon Brussels Sprout Au Gratin combines Brussels sprouts, bacon, two types of cheese and heavy cream to create a side dish that will balance any meal, especially this Seared Parmesan Crusted Rainbow Trout. What’s not to love about that combination?
Growing up, I always considered Brussels sprouts as mini cabbages (they’re siblings) and could not stand to eat them. They were bitter and had a texture that just did not sit well with my palate. Never did I imagine I would be featuring them on my blog as a go to recipe for Valentine’s Day. As time has passed, I have grown to love the mini (bitter) cabbages, whether they are simply roasted with olive oil, salt and pepper or tossed with bacon, cheese and heavy cream to create this Bacon Brussels Sprout Au Gratin.
Brussels Sprouts on the stalk are truly a beautiful sight. The rich green hues and unique appearance can make anyone happy, foodie or not. Not to mention, they’re a breeze to pluck from the stalk. Brussels sprouts are available frozen, but fresh work best for this Bacon Brussels Sprout Au Gratin. If you desire to use frozen, the cooking times would need to be significantly reduced, or else it could create noting more than a mushy mess. Who wants mushy Brussels sprouts? NOT ME, that’s for sure!
How can you not love the way these Brussels Sprouts look in their natural form?
And knowing you’re going to cook them with bacon and cheese for this Bacon Brussels Sprout Au Gratin makes their beauty even better and probably more acceptable to all who will partake, including children. It is an unwritten rule that bacon and cheese makes everything better, right?
Roasted for a short time, then tossed with bacon and a cheese mixture, this Bacon Brussels Sprout Au Gratin is quick, easy, delightful and it can easily cover your daily vegetable intake. That’s way more than two birds with one stone ;-). It’s also the perfect compliment to your Valentine’s Day entrée whether it is steak, chicken or seafood.
Bacon Brussels Sprout Au Gratin
Servings: 4 -6
Prep Time: 15 Minutes
Cook Time: 45 Minutes, divided
- 1 1/2 lbs Brussels Sprouts, halved
- 8 Pieces of Bacon, cooked and diced
- 1 Cup Smoked Gouda Cheese, shredded
- 1 Cup Sharp Cheddar Cheese, shredded
- 1 Cup Heavy Cream
- 1 Large Egg
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Sprig Fresh Rosemary, minced
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 Tbsp Olive Oil
- Preheat oven to 400 degrees.
- In an oven-safe dish, toss Brussels sprouts in olive oil, salt and pepper. Place in oven for 15-20 minutes or until Brussels sprouts are beginning to soften. Give the Brussel sprouts a good hearty stir at the half way mark. This allows for even cooking.
- In a medium bowl, mix the egg, heavy cream, onion powder, garlic powder and rosemary, then add the cheese and stir to combine.
- Remove the Brussels sprouts from the oven, reduce the heat to 350 degrees.
- Toss the Brussels sprouts with half of the bacon, then add the cheese mixture, stirring to combine well. Top dish with remaining bacon.
- Place Brussels sprouts back in the oven to cook for 25 minutes, or until cheese is bubbling.
- Remove from the oven and let sit for 5 minutes, then serve.
© 2017 Biscuits & Savvy
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