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Before you jump to Creamy brussel sprouts with bacon recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, of course. It’s related to being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to creamy brussel sprouts with bacon recipe. You can have creamy brussel sprouts with bacon using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Creamy brussel sprouts with bacon:

1. Get 1 pound of brussel sprouts.
2. Take 1 cup of heavy cream or half and half.
3. You need 8 slices of bacon.
4. Get 2 TBS of Dijon mustard.
5. Take 1 cup of grated Parmesan cheese.
6. You need 1 tsp of minced garlic.
7. Use 1/8 teaspoon of nutmeg.
8. Take to taste of Salt and pepper.

Instructions to make Creamy brussel sprouts with bacon:

1. Cook the brussel sprouts according to the package (I actually used the steam fresh microwaveable ones. I would use 2 bags instead of one. Or either half the cream sauce).
2. If using fresh bacon. Cook your bacon and remove from pan (I used bacon drippings I had in the fridge and some real bacon pieces, just heat the bacon dripping in a pan).
3. Sauté the brussel sprouts in the bacon dripping for a couple minutes.
4. In a separate bowl mix the cream (I used half and half because it’s what I had), Dijon mustard, garlic(I used the kind in the jar), nutmeg, salt and pepper, and half of the Parmesan cheese. Mix til blended.
5. Spray a pan with nonstick spray and add the brussel sprouts. Pour the cream sauce over the top and add your bacon (I used real bacon pieces because I was too lazy to make the bacon) then too with the remaining Parmesan cheese.
6. Bake in the oven at 400 for 15 to 20 minutes or until the sauce is thickened some.

The sweet & smoky bacon counters the bitterness of the sprouts. And don't use non-fat sour cream – full fat works better. How to make creamy Brussels sprouts Start with cleaning the sprouts, cutting the ends and peel the sprouts. Then cut the sprouts in half. Finely chop the onion and mince the garlic.

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