Creamy Cheesy Brussels Sprouts with Bacon Recipe

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Creamy Cheesy Brussels Sprouts with Bacon are oven roasted with crispy bacon baked in a creamy cheese sauce. It’s an easy side dish recipe that goes great with any holiday meal and perfect for those who think they hate brussels sprouts!

Looking for more yummy and easy brussels spout recipes? Check out this delicious recipe for Oven Roasted Brussels Sprouts with Honey Balsamic Glaze or these Creamy Dijon Brussels Sprouts

Cheesy Brussels Sprouts Recipe

The Best Recipe For People Who Hate Brussels Sprouts

This recipe for baked Cheesy Brussels Sprouts with Bacon is dedicated to anyone out there who is convinced that they don’t like Brussel sprouts! I’m ’bout to change your mind, bud! You’ll see. You just have to give it a try, first.

Sidenote: Also, let me mention that I am using this Creamy Cheesy Brussels Sprouts with Bacon to cause all that needed Peace after our Chicago Bears forget to win.

Brussels Sprouts With Bacon Recipe

In other news, tomorrow is a holiday celebrated every year on the fourth Thursday of November, also known as the delicious Thanksgiving!!

I plan to create a darn good feast for tomorrow, following My Thanksgiving Menu and adding these Brussels Sprouts with Bacon to the mix.

Brussels Sprouts With Bacon Recipe

How To Make Brussels Sprouts With Bacon

  • There’s some serious bacon love going on up in that skillet. It’s 8 slices of bacon diced up and cooked to a desired crispiness.
  • In the meantime, we parboil our brussels sprouts to soften them up a bit, before adding them to the bacon-filled skillet.
  • A creamy and cheesy sauce will also go into the skillet prepared with cream, parmesan cheese, and garlic.
  • We will pop that skillet into the oven and bake for about 15 to 20 minutes, or until brussels sprouts are browned and sauce is bubbling.

How To Cook Brussels Sprouts With Bacon

I honestly thought I wasn’t going to do brussels sprouts this year, but who am I kidding! It’s my favorite veg!

Whenever I make this recipe, I get so impatient and I just wanna eat all of it as soon as it comes out of the oven. After all, there’s bacon in there, too. And cheese!

If you’re anything like yours truly and love the bacon, cheese and brussels sprouts medley, get on dis!

Brussels Sprouts With Bacon Side Dish

Apart from our delicious feast, I am also looking forward to being surrounded by loved ones, a turkey, mashed potatoes and pies. That’s really what I’m truly thankful for. …And this Brussels Sprouts with Bacon.. OH!! AND the roof over my head, my children, and my husband, too.

To add one final thought: You are only bacon-and-cheese away from making this side dish your favorite one, yet. Top with a bit of shaved parmesan cheese and you have found a new LOVE!






4.86 from 7 votes

Creamy Cheesy Brussels Sprouts with Bacon

14 14 14
WW Freestyle: 11
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
This is the best recipe for those who are convinced that they don't like brussels sprouts! They are roasted with crispy bacon & a creamy cheese sauce. So delicious!
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 385


  • 1 pound brussels sprouts washed, dried
  • 8 slices bacon, diced
  • 1 cup half and half (you can also use heavy whipping cream)
  • 2 tablespoons dijon mustard
  • 1 cup finely grated Parmesan cheese , divided
  • 3 cloves garlic, minced
  • salt and fresh ground pepper , to taste
  • 1/8 teaspoon nutmeg (optional)
  • crushed red pepper, for garnish


  • Preheat oven to 400F.
  • In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
  • In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness. 
  • Add brussels sprouts to the skillet and continue to cook for 1 minute.
  • In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic salt, pepper, and nutmeg; mix until well combined.
  • Remove skillet from heat.
  • Pour cream sauce over the brussels sprouts.
  • Sprinkle the remaining parmesan cheese over brussels sprouts.
  • Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
  • Remove from oven and let stand several minutes.
  • Garnish with crushed red pepper and serve.


Inspired by BHG
Nutrition Facts
Creamy Cheesy Brussels Sprouts with Bacon
Amount Per Serving
Calories 385 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g65%
Cholesterol 73mg24%
Sodium 812mg34%
Potassium 657mg19%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 2g2%
Protein 16g32%
Vitamin A 1235IU25%
Vitamin C 97.6mg118%
Calcium 397mg40%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked brussels sprouts, brussel sprouts recipe, brussel sprouts with bacon, cheesy brussels sprouts, holiday side dish, how to cook brussels sprouts, side dish recipe, thanksgiving side dish

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45 Responses
  1. Brie

    Best way to have brussel sprouts. I used half n half and I only cooked 2 slices of bacon so there wasn’t too much bacon grease but enough to add flavor and cook the sprouts in. Perfecto!

      1. Jillian L

        Can you please provide an updated recipe that matches the video? I think a lot of us would really appreciate it. Thank you!

  2. Melanie

    Are the ingredients for the video the same they are for the written recipe? The two have some differing steps, so I am confused.

    1. Katerina Petrovska

      If the sprouts are large, I would definitely cut them, but if they are on the smaller side, you can leave them whole.

  3. Mary Staffier

    Can you ptep this the day before and then just heat it when you are going to eat it? For example on Thanksgiving.

    1. Katerina Petrovska

      So, because of the cream, I would suggest to prepare the entire dish one day ahead and then, on the day of Thanksgiving, reheat it in a 350˚F oven, uncovered, for about 10 to 15 minutes, or until warmed through and crispy on top.

    1. Mitch

      I haven’t made this recipe yet but the recipe doesn’t mention onions or cutting the sprouts into pieces. The video is better.

      1. Katerina Petrovska

        I updated the recipe a year ago, but you can definitely use onions in it and cut the sprouts any way you like. The important thing to follow according to the instructions is the amount of liquid you will need to use.

  4. Mary Glasse

    This recipe looks delicious. A must make. I am going to substitute Pancetta for the bacon. I love Pancetta. Pricey, but oh so good 😋

  5. Danielle

    I just made this and it was off-the- hook!! So delicious!! But I can never understand what the serving size is. The caloric information is there. But what constitutes one serving?? 14 grams? Can someone please help??

  6. Valorie

    The video and recipe are entirely different. In the video it shows adding onion and recipe does not have onion it it and the video show roasting the brussel sprouts, the video says to put in the skillet after you parboil them. The recipe says 3 garlic cloves but directions say garlic salt?????? Confused here!!😕

    1. Mr Dave

      I noticed the same thing. Where is the cast iron pan in the video? Also, recipe just says to pour the mixture over the cooked bacon.

    2. Tracey

      I noticed the same thing, yet no reply from author. And the recipe says NOTHING about draining the fat off (there was a lot!). I’m disappointed in how the recipe is put together… does no one edit these things before publishing?? I’m sure it will taste good, just irritated that I’m stumped by the poorly written recipe.

  7. Shirley

    OMG this was absolutely delicious!! I had already started to prepare my brussels sprouts for another meal and I have them basting in olive oil. I ended up frying them until they were tender and I didn’t feel like waiting for my bacon to thaw and then have to cook it, So I substituted that for some salami that I had already cut up. I fried it up with the brussels sprouts and poured it into a casserole dish. When I made the sauce, I was out of Dijon mustard so instead I used horseradish mustard. It was very good!

  8. Linda Mitchell

    I’m eating the creamy, cheesy, Brussels sprouts with bacon right now. It’s delicious! I put “too much” bacon in the skillet!! I used 4 more strips and used less salt. I used beef bacon. I will definitely make this again!

    1. Iyanna

      I made this dish for dinner tonight, I actually made two, one with bacon & the other with a beautiful f smoked sausage

    1. Katerina Petrovska

      Hi! Yes, thaw out the brussels sprouts and wipe them down with paper towel – they will release too much water into the creamy sauce if left frozen.

  9. Lisa C

    Made this recipe tonight for dinner. It was very good. My family loved it. Definitely will make this again.

  10. Ryon

    Hi! Recipe is great! However, I think your calorie calculation is way off. My calculation came closer to 640 calories.

  11. Moe

    In your instructions, you say to mix the cooked onion and 1/2 cup of parmesan together and set aside….. You never mentioned it again after that. Does it go in the cream mixture?

  12. cindy

    Hi I always enjoy your posts. However I am confused about the amount of servings stated. Does this recipe really produce 45 servings? Or is that 4 to 5 servings? Thank you.

    1. Katerina Petrovska

      Hi! Oh wow, 45 servings! 😀 That should definitely be 4 to 5 servings. 🙂 I’ll update it right away! Thank you!

  13. andy

    Looks good, I plan on making this for Thanksgiving in a couple days. Have you tried making it the day before and popping it in the oven on Turkey Day? I will work out the timing if I need to do it same day. Thanks.

    1. Katerina Petrovska

      Hi Linda!! I’m not good with just a video, either! 😀 I need exact measurements, temperatures, exact servings, etc… hehehe
      Happy you were able to find the recipe, though! I hope you have a chance to try it. Have a great weekend!

      1. HK Jaye

        Im a cook x 55 yrs and the video was different from the recipe! I did not see the video parboil the whole brussel sprouts, but did bake them somewhat cut into quarters. I wonderecmd if new cooks would be confused. Still, I am going to make this soon, as I love brussel sprouts.

    2. Linda Cornwell

      I love Brussels Sprouts and so does my partner. He’s out of town right not, but I’m going to make it when he gets back. How could anyone resist Brussels Sprouts and bacon, with cheese no less! 😎 I’m so glad I found your blog and started following you. You have such great recipes.

      xo Linda

  14. Linda Cornwell

    Is there a printed recipe anywhere for the Bacon and Cheese Brussels Sprouts Casserole? I like to have amounts of this and that, and I don’t have sound on my computer.

    I was eager to make it, but I don’t do well with videos.

    Thanks for any help you can give me.

  15. Erin @ The Spiffy Cookie

    I got to wear casual clothes for thanksgiving but I did bust out some wedge sandals. What a great feast we had although I wouldn’t have minded if these brussels has been there. I’ll have to add them to my Easter menu.

  16. Laura (Tutti Dolci)

    Yes please, roasted brussels sprouts are the best!! I’d totally need yoga pants too after your fab feast ;).

  17. Kirsten

    “cooked to desired crispness” Kate I love that! I hate flabby floppy bacon but I know everyone is different. The rest of them are just wrong, though–bacon should be extra crispy.
    This looks delicious — Happy Thanksgiving!

  18. Laura Dembowski

    This is kind of like macaroni and cheese with Brussels instead of pasta. So it’s healthy! Happy Thanksgiving, Kate!

  19. Ramona

    YUM! I love brussels sprouts! Looks like an amazing and delicious menu… if I lived closer I would drop by for leftovers. 🙂

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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