Creamy Brussels Sprouts with Bacon
Updated Nov 07, 2023
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These creamy Brussels sprouts with bacon bake in a garlicky Parmesan cream sauce. Serve them with roast chicken tonight or alongside your Thanksgiving turkey!
Cheesy Baked Brussels Sprouts
I know. Brussels sprouts get a bad rap, but just wait till you make these! I’ve turned many sprout-haters into believers!
The crispy bacon in this Brussels sprouts recipe is so good, but that Parmesan cream sauce is why I go back for thirds. The sprouts bake right in the skillet until the sauce bubbles and the cheesy top turns golden. A pinch of red pepper flakes adds a little kick.
Serve them with my sheet pan salmon on a weeknight or alongside my juicy roast turkey and a platter of roasted butternut squash for Thanksgiving.
Why We Love This Brussels Sprouts Recipe
- Crispy bacon. Thick-cut bacon gives the tender Brussels sprouts a salty, smoky crunch.
- The creamy sauce. It’s rich and cheesy, like the sauce in my broccoli cheese, with a little tang from Dijon mustard.
- Skillet to table. The same skillet you use to crisp the bacon goes into the oven and doubles as your serving dish!
⭐️⭐️⭐️⭐️⭐️ “My hubby liked this real well. He’s not nuts about sprouts, so I thought this might help.” — Julie, Diethood reader
Ingredients for Creamy Brussels Sprouts
- Brussels sprouts: Trim the stems, remove any wilted outer leaves, then cut the sprouts in half.
- Bacon: Dice thick-cut bacon before cooking. Diced pancetta will also work.
- Half-and-half: You’ll need it for the cream sauce, but heavy whipping cream is a great substitute.
- Dijon mustard: A spoonful of Dijon adds a touch of tang to the sauce.
- Parmesan: Use finely grated Parmesan so it blends easily into the sauce. Asiago or Pecorino Romano works, too, but it’s saltier.
- Garlic: Freshly minced garlic gives the sauce its flavor, but garlic powder is okay to use.
- Ground nutmeg: An optional pinch adds a bit of warmth to the cream sauce.
- Salt and black pepper: Season the cream sauce to taste, going easy on the salt since the bacon and Parmesan are already salty.
- Crushed red pepper flakes: Sprinkle them over the baked Brussels sprouts for a little heat.
How to Make Creamy Brussels Sprouts with Bacon
- Parboil the sprouts. Cook the halved Brussels sprouts in salted boiling water for 5 minutes, or until just tender. Drain well.
- Crisp the bacon. Meanwhile, cook the diced bacon in a cast-iron skillet until crispy. Pour off all but 2 to 3 tablespoons of the bacon grease, then add the Brussels sprouts and cook for a minute.
- Whisk the sauce. Combine the half-and-half, Dijon mustard, half the Parmesan, garlic, salt, pepper, and nutmeg.
- Bake until bubbly. Take the skillet off the heat, pour the sauce over the sprouts, and top with the remaining Parmesan. Bake at 400˚F for 15 to 20 minutes, until the sauce bubbles and the top is golden.
- Rest and serve. Let the sprouts rest for 5 minutes, then optionally finish with a pinch of crushed red pepper flakes before serving.
Recipe Tips
- Start with fresh Brussels sprouts. Look for firm, bright green Brussels sprouts that are close in size so they cook evenly. In this recipe, fresh sprouts hold their texture better than frozen.
- Drain them well. After parboiling, give the colander a good shake and let the sprouts drain while the bacon finishes cooking. Extra water can thin out the cream sauce.
- Use a baking dish. If your skillet is not oven-safe, transfer the Brussels sprouts and bacon to a baking dish. Pour the sauce over them, sprinkle with Parmesan, and bake.
- Prep the sprouts ahead. Trim and halve them the day before, then refrigerate them in a covered container until you’re ready to cook.
What to Serve with Creamy Brussels Sprouts
- Chicken. Serve this creamy side dish with my oven-baked chicken pieces for an easy dinner.
- Beef. Bring the skillet of Brussels sprouts to the table and set it right next to this delicious boneless prime rib roast!
- Potatoes and vegetables. I’d make my lemon-garlic roasted potatoes because there’s always room for taters! If we’ve got company, I’d add a pan of garlic butter roasted parsnips, too.
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Creamy Brussels Sprouts with Bacon
Tender Brussels sprouts and crispy bacon bake together in a garlicky Parmesan cream sauce. It’s an easy skillet side dish for roast chicken or Thanksgiving turkey.
Video
Ingredients
- 1 pound Brussels sprouts, washed, dried, and cut in half
- 8 slices thick cut bacon, diced
- 1 cup Half & Half, or heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 cup finely grated Parmesan cheese, divided
- 3 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- ⅛ teaspoon ground nutmeg, optional
- crushed red pepper flakes, for garnish
Instructions
- Prep. Preheat the oven to 400˚F.
- Parboil the Brussels sprouts. Cook the halved sprouts in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain well.
- Cook the bacon. Meanwhile, cook the diced bacon in a 10-inch cast-iron skillet until crispy, about 3 to 4 minutes. Leave the bacon in the skillet and pour off all but 2 to 3 tablespoons of the bacon grease. Stir in the drained Brussels sprouts and cook for 1 minute.
- Make the cream sauce. In a bowl, whisk together the half-and-half (or heavy whipping cream), Dijon mustard, ½ cup of grated Parmesan cheese, garlic, salt, pepper, and nutmeg.
- Assemble and bake. Take the skillet off the heat and pour the cream sauce over the sprouts and bacon. Sprinkle with the remaining ½ cup Parmesan. Bake for 15 to 20 minutes, until the sauce bubbles around the edges and the Parmesan starts to brown.
- Rest and serve. Let the sprouts rest for 5 minutes. Sprinkle with crushed red pepper flakes and serve.
Equipment
Notes
- Choose similar-sized sprouts. Look for firm, fresh Brussels sprouts that are close in size so they cook evenly.
- Drain the sprouts well. Give the colander a good shake after parboiling. Extra water can thin the cream sauce.
- Use a baking dish. If your skillet isn’t oven-safe, transfer the sprouts and bacon to a baking dish. Pour the sauce over them, sprinkle with Parmesan, and bake as directed.
- Prep ahead. Trim and halve the sprouts up to a day ahead. Keep them in a covered container in the fridge until you’re ready to cook.
Nutrition
Serving: 1cup | Calories: 542kcal | Carbohydrates: 18g | Protein: 23g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1062mg | Potassium: 730mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1318IU | Vitamin C: 98mg | Calcium: 346mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Store Leftovers
- Refrigerate. Store leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this dish because the cream sauce can separate when it thaws.
- Reheat. Warm the Brussels sprouts uncovered in a 350˚F oven for 10 to 15 minutes, or until heated through.
Looks good will definitely give this dish a try this December/Christmas Season, thanks!
Thank YOU! I hope you enjoy it! 🙂
Can you make a day before?
Hi! Yes, you can make the Brussels sprouts a day ahead. To prep early, roast them just until almost done so they’re crisp-tender, store them airtight in the fridge, and then re-crisp in a hot oven right before serving. That gets them much closer to freshly made.
But FYI, roasted veggies are always best when cooked fresh. Overnight, they can get a bit soft and take on a strong, lingering flavor and smell, especially Brussels sprouts.
This was a big hit. I changed nothing and it came out great.
Going to experiment with same recipe only using fresh asparagus instead.
Why does the video and one of the photos show onion with the bacon, but no onion is listed in the ingredients?
My hubby liked this real well. He’s not nuts about sprouts, so I thought this might help 👍
That’s great to hear! It sounds like you found a tasty way to make sprouts more appealing for him. Thank YOU! 🙂