This Brussel sprout recipe will leave you actually craving your vegetables. The garlic wine sauce gives it so much depth of flavor and the chunks of bacon almost make it feel like a cheat meal.
Begin by bringing a pot of water to a rolling boil.
Boil your brussel sprouts until tender. This should take 10-15 minutes.
While the brussel sprouts are boiling, begin cooking your bacon to desired cook in a large frying pan. When they are done, take them out and set them aside. Drain MOST of the grease from the large frying pan. I usually leave about 1 tbsp of grease in the pan.
Strain the brussel sprouts.
Cut off the ends of the brussel sprouts and cut the in half, long ways.
Pat dry the sprouts.
Add your butter into the large frying pan that you cooked the bacon in.
Add in the garlic. Cook until fragrant, - careful not to burn the butter. Heat on medium-high.
Add the brussel sprouts and let them brown. I typically like them a little seared and crunchy. This usually takes about ten minutes.
Add the wine to your pan. If you have any charred bits on the bottom of your pan, the wine will take care of this!
Stir the wine in well and let it sit for a minute and a half.
Turn heat down to medium and add heavy cream. Stir into the sprouts.
Add parmesan, parsley, salt, and pepper.
Stir well and enjoy! I like to top with additional parmesan.