- Bacon 6 oz , chopped
- Brussels sprouts 2 lbs , trimmed and halved
- Garlic 1 clove, minced
- Whipping cream 1 1/2 cups
- Lemon juice 1 Tbsp , freshly squeezed
- Parmesan cheese 1/3 cup , shredded
- salt or to taste 3/4 tsp
- Black pepper 1/4 tsp
Alfredo sauce and pasta are lovely together, but it’s not the healthiest of dishes! Why not try this take on Alfredo sauce with bacon and Brussels sprouts instead? The cream sauce goes beautifully with bacon, and the sprouts add some nutrients and fiber to the dish.
Bacon and sprouts are a classic combination, and this sauce takes them to the next level. Serve as a side with chicken, turkey, beef or pork, or eat as a main course if you’re on a low-carb diet.
Place a large deep skillet or flameproof casserole dish over medium heat. Add 6 oz chopped bacon and cook until browned.
Remove bacon to a plate, keeping 3 Tbsp of bacon fat in the pan.
If you’re using lean bacon, add 3 tbsp cooking oil to the pan before heating as there won’t be enough fat in the bacon.
Add trimmed and halved brussels sprouts, and season with 1/2 tsp salt and 1/4 tsp black pepper. Cover the pan and stir occasionally for around 10 minutes or until the sprouts are tender and lightly browned.
Add minced garlic and stir in for a minute until fragrant. Add 1 1/2 cups whipping cream and bring to a simmer.
Stir in 1 tbsp lemon juice, then sprinkle the top with 1/3 cup parmesan cheese.
Stir to combine everything, and season to taste.
Bring just to a simmer then remove from heat and serve garnished with reserved bacon.