About
This keto friendly side takes the humble Brussels sprout to the next level by combining it with rich, creamy cheese and salty bacon.
A simple yet delicious side, ideal for serving with roasted meats.
Ingredients
- 5 ounce cream cheese spread
- 4 slice – 6" long bacon
- 3 cup, cut pieces brussels sprouts, raw
- 2 tablespoon unsalted butter
- 1 clove garlic
- 1 tablespoon, chopped white onion
- ½ cup, grated cheddar cheese
- ½ cup vegetable broth, bouillon or consomme
- ¼ cup, grated parmesan cheese
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Roughly dice the bacon and add to a large pan over a medium heat, until cooked through and crisp. Remove the bacon from the pan and set aside.
- Add the butter to the pan. Finely slice the garlic and add to the pan along with the onion, sweating until tender.
- Trim and slice the sprouts in half. Add the sprouts to the pan and toss in the butter.
- Add the stock and bring to a simmer for four mins until the sprouts are just tender.
- Add the cream cheese to the pan and stir until melted and combined.
- Add the cheddar, Parmesan, nutmeg and seasoning and stir to combine, melting the cheeses.
- Stir in the bacon to heat through before serving.
Nutrition Facts
- Servings: 6
- Calories: 206.7kcal/864.8kJ (per serving)
- Fat: 17.0g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 9.0g (per serving)
