Creamy Garlic Parmesan Brussel Sprouts and Broccoli

It's a creamy sauce seeping into the most bright and wonderful dish of Brussel Sprouts and Broccoli with little buttery sautéed mushrooms bringing a little earthy umami flavor to this decadently easy vegetable recipe.

📝 Ingredients

• 6 Slices Bacon
• 3 Tablespoons Butter
• 2 Cups Brussel Sprouts (halved)
• 2-3 Cups Broccoli Florets
• 1 Cup Baby Bella Mushrooms (sliced)
• 1 Tablespoon Garlic Seasoning (like Johnny Garlic Spread or Kinder Buttery Steakhouse Rub)
• 1 Cup Heavy Cream (see note)
• 1/2 Cup Buttermilk
• Salt and Pepper (to taste)
• 1 Cup Parmesan Cheese (grated)

👨‍🍳 Instructions

1. 1Heat the oven 400 degrees.
2. 2Place a cast-iron skillet on the stove top and add the bacon turn to medium heat and cook flipping halfway through until crisped set aside on a paper, towel, line plate and then chop into small pieces.
3. 3Drain all but 1 tablespoon of the bacon out of the cast-iron and add the butter in.
4. 4Add all the veggies and the seasoning and cook, stirring occasionally until beginning to brown.
5. 5Pour in the heavy cream and buttermilk and stir to coat, then season well with salt and pepper.
6. 6Add the bacon back in and stir, and then top with all of the Parmesan cheese and place in the oven for about 10 minutes.