Brussels sprouts and bacon are a natural pairing in this easy low-carb dish. Extra-sharp Cheddar cheese adds a punch of flavor to the creamy base of this stove-to-oven casserole.
Active Time
20 mins
Total Time
1 hr
Yield
Serves 6
How to Make It
1. Step
Preheat oven to 400°F.
2. Step
Cook bacon in a large cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Remove from heat and transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan. Crumble the bacon when cool enough to handle.
3. Step
Add oil, Brussels sprouts, onion, salt and pepper to the skillet and toss to coat. Transfer to the oven and roast, stirring once, until almost tender, about 20 minutes.
4. Step
Meanwhile, whisk milk and cream cheese together in a measuring cup until mostly smooth. Add Cheddar, garlic and cornstarch; stir until combined. Pour over the roasted vegetables and stir to coat. Cover and bake until the Brussels sprouts are tender and the sauce is hot and thickened, 15 minutes more. Stir and sprinkle with the reserved bacon before serving.
Ingredients
3 slices bacon
1 tablespoon extra-virgin olive oil
1 ½ pounds Brussels sprouts, trimmed and quartered
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup reduced-fat milk
2 ounces reduced-fat cream cheese, at room temperature
