Cheesy Bacon Brussels Sprouts |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our family really likes brussels sprouts, and adding cheese and bacon makes this an irresistable side vegetable. Ingredients:
1 1/4 lbs brussels sprouts, cut in half (about 5 cups) |
6 slices bacon, cut into 1-inch pieces |
1 tablespoon butter or 1 tablespoon margarine |
1 large onion, finely chopped (1 cup) |
1 tablespoon all-purpose flour |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
3/4 cup half-and-half |
2 teaspoons chicken bouillon granules |
1/3 cup shredded parmesan cheese |
1/2 cup shredded cheddar cheese |
Directions:
1. Heat oven to 350 degrees. Remove any discolored outer leaves and trim stem portion of brussels sprouts. In a 3-quart saucepan, place brussels sprouts; add enough water just to cover. Heat to boiling; boil 6-8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
2. Meanwhile, in a 10-inch skillet, cook bacon over medium heat, stirring occassionally, until crisp. Remove bacon and drain on paper towels; set aside. Drain all but 1 tablespoon bacon fat from skillet.
3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2-3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well-blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat and stir in Parmesan cheese.
4. Pour sauce over brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25-30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly. Serve right away.
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