Creamy Brussels

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Creamy Brussel Sprouts

Author

David Farnum + Fatima Farnum

Ingredients

• 1 1/2 lb Brussel Sprouts, Frozen or fresh
• 6 slices of bacon, cooked and finely sliced
• 2 cup portabella mushroom, chopped
• 1 cup colored bell peppers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 2 tbsp garlic finely grated
• 1 tbsp infused garlic olive oil/or regular olive oil
• 1 tbsp finely grated garlic
• 1 tbsp oregano
• 1 tbsp parsley
• 2 tbsp Italian seasoning
• salt and pepper to taste
• 1 1/2 cup parmesan cheese
• 1-2 cups heavy cream
• 2 tbsp unsalted butter
• 2 tbsp Flour

Instructions

1. cut off the stem from brussels sprouts, then cut them into halves, Blanch the sprouts for abut 5-7 mins and dunk in ice bath to stop them from turning color and to stop cooking.
2. Heat pan, then add olive oil, once heated add onion, bell peppers, garlic and mushroom. Sautee for about 3-5 mins, then add Brussels, salt, pepper, parsley, oregano and italian seasoning. Stir fry until the mixture is nicely coated and seasonings are incorporated. Once done spray your baking pan and add your vegetable mixture.
3. Sauce
4. Heat pan, add unsalted butter until melted, once melted add flour and allow to cook constantly stirring making your rue. once your flour is cooked well add your heavy cream and 1/2 of your parmesan cheese, add your seasonings and make sure the taste then add in half of your bacon strips. Once you mix everything together, pour mixture over vegetables in baking dish. Add remaining bacon and cheese and mix well inside of baking dish ensuring even coverage of sauce. 
5. Put baking dish into oven at 350 degrees for 20-30 mins or until top is nicely browned and you see that the sauce is bubbling on the sides ensuring an even heating of the mixture.

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