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Creamy Garlic Butter Brussel sprouts

  • Vegetable
Time30 Minutes Time4-6 TimeEuropean
Creamy Garlic Butter Brussel sprouts

Brussels sprouts like you've never had them before! This indulgent side dish takes crispy bacon, creamy garlic butter seasoning, and rich double cream to create a show stopping recipe that's perfect for the festive season or any occasion. Topped with Parmesan, fresh parsley, and optional Gruyère for extra decadence, this is the ultimate way to elevate your sprouts and win over even the skeptics.

ingredients

  • 220g Dry cure streaky bacon
  • 2 tbsp butter
  • 1kg Brussel sprouts, washed, trimmed and cut in half
  • Salt & pepper
  • 3 tsp A&O Garlic Butter seasoning
  • 400ml double cream
  • 1 tbsp Parmesan, grated
  • 1 tbsp flat leaf parsley, finely chopped
  • Gruyère cheese (optional)

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Directions

  • Fry the bacon in a large (30cm) frying pan until crispy.  Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

  • Add the butter to the pan and, when melted, add the sprouts and cook over a medium heat for about 10 minutes, stirring frequently.  Add a little splash of water and cover the pan with a lid, if you have one, or a piece of foil.  Cook for 5 more minutes or until the sprouts are just tender.

  • Add 3 tsp of A&O Garlic Butter seasoning, add the bacon, pour in the cream and stir well.  Reduce the heat to low and simmer with the lid off for a couple of minutes until the cream has thickened slightly.

  • Optional - Sprinkle over some grated Gruyère cheese and bake in a hot oven for about 2 minutes until the cheese is melted and bubbly.Sprinkle over the parmesan and fresh chopped parsley to serve.

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