Servings: 8

10 ounces 300 grams bacon, cut into strips 10 ounces 300 grams bacon, cut into strips
2 tablespoons butter 2 tablespoons butter
2 pounds 1 kg Brussels sprouts, washed, (trim bottoms and cut sprouts in half) 2 pounds 1 kg Brussels sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season Salt and pepper to season
5 cloves garlic finely chopped 5 cloves garlic finely chopped
1 1/2 cups 400 ml light cream, (or for a richer sauce, you can use heavy or thickened cream) 1 ½ cups 400 ml light cream, (or for a richer sauce, you can use heavy or thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry 1 ½ teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1/3 cup fresh shredded or grated mozzarella ⅓ cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese ¼ cup fresh shredded or grated parmesan cheese

Preheat oven to 375°F | 190°C.
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1 to 2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3 to 4 minutes).
If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2 to 3 minutes, until golden.
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

Calories 312 Calories from Fat 108  Calories 312 Calories from Fat 108
Total Fat 12g  Total Fat 12g
Saturated Fat 6g  Saturated Fat 6g
Cholesterol 86mg  Cholesterol 86mg
Sodium 380mg  Sodium 380mg
Potassium 562mg  Potassium 562mg
Total Carbohydrates 8g  Total Carbohydrates 8g
Dietary Fiber 4g  Dietary Fiber 4g
Sugars 2g  Sugars 2g
Protein 11g  Protein 11g
Vitamin A 29.2%  Vitamin A 29.2%
Vitamin C 117.9%  Vitamin C 117.9%
Calcium 15.5%  Calcium 15.5%
Iron 10%  Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.  * Percent Daily Values are based on a 2000 calorie diet.