Cheesy Brussels Sprouts with Gruyere and Bacon
These roasted Brussels are topped with creamy imported Swiss and nutty Gruyere cheeses and sprinkled with crunchy bacon. A Perfect dish for any gathering.
Ingredients
- 6 slices bacon cut into 1/2-inch pieces
- 24 ounces Brussels sprouts ends trimmed, halved
- 2 tablespoons unsalted butter
- 5 cloves garlic minced
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- 4 ounces imported Gruyere cheese shredded
- 4 ounces imported Swiss cheese shredded
Instructions
- Preheat oven to broil. Add bacon to large skillet over medium heat. Cook, stirring occasionally, until golden-brown and crisp, about 5 to 8 minutes. Transfer bacon to a paper-towel-lined plate. Set aside. Add Brussels sprouts to skillet, cut-side-down, and cook until light golden-brown, about 6 to 8 minutes. Season with salt and pepper, to taste. Stir in butter and garlic, and cook until garlic is fragrant, about 30 seconds. Stir in heavy cream. Remove from heat.
- Top with Gruyere, Swiss cheese and reserved bacon. Broil until cheese is melted and light golden-brown, about 2 to 3 minutes. Serve and enjoy.
