INGREDIENTS
1 lb. Brussels Sprouts trimmed and washed
8 slices bacon diced
1/2 small chopped onion
1 c. Half and half or whip cream
2 T. Dijon mustard
1 c. Grated parmesan cheese (I used Kradt)
3 cloves garlic minced
Salt and pepper to taste
1/8 tsp nutmeg
Crushed red pepper for garnish
Steam the Brussels Sprouts till tender.
In the meantime cook bacon, onions and garlic add salt and pepper. When the Sprouts are tender…slice them in half. Lay them down in a Casserole dish.
In a small bowl add 1 c. of whipped cream, Dijon mustard half to 3/4 c. of Parmasan cheese, 1/8 tsp nutmeg. Pour the cream mixture over the Sprouts and mix all together.
Sprinkle the remaining parmesan cheese over top and bake 15 – 20 minutes at 400° F oven.
