Description

Even people who say that they don't like Brussels Sprouts should try this dish. Prepared with 2 different cheeses, half and half and bacon, these little veggies will surprise you with their great taste!

Ingredients

• 1 1/4 lb. Brussels sprouts (1 - 1 1/2 inch), cut in half
• 6 slices bacon, cut into 1 inch pieces
• 1 T. butter or margarine
• 1 large onion, finely chopped
• 1 T. all-purpose flour
• 1/4 t. dried thyme leaves
• 1/4 t. pepper
• 3/4 c. half-and-half
• 2 t. chicken bouillon granules
• 1/3 c. shredded Parmesan cheese
• 1/2 c. shredded Cheddar cheese
• salt, to taste

Steps

1. Preheat oven to 350 degrees.
2. Place Brussels sprouts in a 3 quart saucepan and add water to just cover. Heat to boiling; boil 6 - 8 minutes or until crisp-tender. Drain; return to saucepan; set aside.
3. Meanwhile, in 10 inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon; drain on paper towels; set aside. Drain all but 1 T. bacon fat from skillet.