Creamy Garlic Parmesan Brussels Sprouts with Bacon

cafedelites.com

Rodney Dowling

10 ounces (300 g) bacon, cut into strips

2 tablespoons butter

2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

Salt and pepper to season

5 cloves garlic finely chopped

1 ½ cups (400 ml) light or heavy cream, (thickened cream)

1 ½ teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)

⅓ cup fresh shredded or grated mozzarella

¼ cup fresh shredded or grated parmesan cheese

Directions at cafedelites.com

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