Creamy Garlic Brussels Sprouts
Keto friendly and absolutely delicious, these Brussels sprouts are sure to please even those who don't typically love vegetables.
- 8 oz bacon cut into small pieces
- 3 tbsp butter
- 1 shallot diced
- 4 garlic cloves minced or crushed
- 1 lb Brussels sprouts halved
- 1 cup heavy cream
- 1/2 cup Parmesan cheese plus more to garnish
- 1 tbsp dill
- salt and pepper to taste
Heat a skillet over medium heat and add the bacon. Cook for about 5 minutes until crispy. Remove from the pan onto a paper towel lined plate to drain. Reserve 1 tbsp of the bacon grease in the pan.
Add the butter to the pan. Once melted, add the shallot and garlic. Saute for about 2 minutes until fragrant.
Add the brussels sprouts and a pinch of salt and pepper, and saute for about 5 minutes until tender but still firm. They shouldn’t be mushy.
Once browned, add in the heavy cream, parmesan, and simmer for about 2-3 minutes until it has slightly thickened.
Remove from the heat and garnish with more parmesan, fresh dill, and the cooked and drained bacon pieces.