Creamy Jersey Brussels Sprouts with Bacon and Toasted Breadcrumbs

A decadent and flavorful side dish featuring roasted Brussels sprouts tossed in rich Jersey cream with crispy bacon and a crunchy breadcrumb topping.

Prep Time

20 minutes

Total Time

55 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.13/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Breakfast•Dinner•Snack•Bread•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1.5poundsBrussels Sprouts(trimmed and halved (or quartered if large))

£1.75

1cupJersey Cream(heavy cream from Jersey cows preferred for richness)

£1.50

6slicesBacon(cut into lardons or small pieces)

£2.50

0.5cupPanko Breadcrumbs(for topping, gluten-free breadcrumbs can be substituted)

£0.60

2clovesGarlic(minced)

£0.15

0.3cupParmesan Cheese(grated, plus more for serving)

£1.20

2tablespoonsOlive Oil

£0.30

to tasteSalt

£0.05

to tasteBlack Pepper(freshly ground)

£0.10

1teaspoonFresh Thyme(chopped, optional)

£0.25

1teaspoonLemon Juice(freshly squeezed, optional)

£0.10

Total Cost

£8.50

£2.13 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
2.
While the Brussels sprouts are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the skillet.
3.
Add the minced garlic to the skillet with the bacon fat and sauté for about 1 minute, until fragrant. Add the Jersey cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, allowing the cream to thicken slightly.
4.
In a separate small skillet, toast the panko breadcrumbs over medium heat with a drizzle of olive oil (or use some of the bacon fat) until golden brown and crispy. Remove from heat and set aside.
5.
Once the Brussels sprouts are roasted, add them to the skillet with the creamy sauce. Stir in the cooked bacon, Parmesan cheese, thyme (if using), and lemon juice (if using). Toss to combine everything well.
6.
Transfer the Brussels sprouts to a serving dish. Sprinkle with the toasted breadcrumbs and additional Parmesan cheese. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

27g

10% of RDA

Fat

33g

47% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a vegetarian version, omit the bacon and use olive oil or butter instead. Add some smoked paprika for a smoky flavor.

Don't overcrowd the baking sheet when roasting the Brussels sprouts, as this will steam them instead of roasting them properly. If needed, use two baking sheets.

The sauce can be made ahead of time and kept warm over low heat until ready to serve.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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