About this recipe:A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favourite at Christmas!
450g Brussels sprouts, cleaned and trimmed
2 rashers bacon, cut into 1cm pieces
salt and ground black pepper to taste
125ml double cream
4 tablespoons dried breadcrumbs
4 tablespoons grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat an oven to 200 C / Gas 6. Lightly grease a baking dish.
Bring a large pot of lightly salted water to the boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a sieve, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep frying pan, and cook over medium-high heat, turning occasionally, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the flavour. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the breadcrumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.