- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- Add olive oil to the skillet with the bacon fat and heat over medium-high heat.
- Add the Brussels sprouts, cut side down, and cook for 4-5 minutes until they begin to brown. Flip and cook for an additional 3-4 minutes.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce thickens.
- Season with salt and pepper to taste.
- Return the crispy bacon to the skillet and stir to combine.
- Serve warm.
- Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
- Kcal: 320 kcal per serving | Servings: 4 servings
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