Cheesy Brussels Sprouts with Bacon

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These Cheesy Brussels Sprouts with Bacon are roasted to perfection and dressed to impress in a delicious, garlicky parmesan cream sauce. It’s full of flavor and all the nutritional benefits that come with fresh veggies! Trust me, this is the perfect Brussels sprouts recipe to convert any naysayers.

Looking for more yummy and easy recipes featuring Brussels sprouts? Check out my Oven Roasted Brussels Sprouts with Honey Balsamic Glaze or these Creamy Dijon Brussels Sprouts, too!

Cheesy Brussels Sprouts with Bacon title card featuring a close up of roasted Brussels sprouts covered in cheese sauce.

Creamy Roasted Brussels Sprouts with Bacon

I discovered long ago that the humble Brussels sprout has the most delicious potential when cooking. Steamed, sautéed, roasted, you name it – when done right, they’re really one of the most versatile (not to mention healthy!) vegetables for just about any occasion that calls for an effortlessly impressive side dish.

Ever since this revelation, I’ve made it my personal mission to convert Brussels sprouts doubters. Case in point: this recipe in particular for roasted Cheesy Brussels Sprouts with Bacon is dedicated to any and all folks who may still feel that Brussels sprouts aren’t for them! This is the best side dish recipe for Brussels sprouts packed with flavor, roasted to caramelized perfection with chunks of crispy bacon and a delicious garlicky cheese sauce. 

With Thanksgiving around the corner, this time of year calls for side dishes that are ambitious with flavors but simple to make. Who’s with me? This easy recipe with cream and bacon is an indulgent twist on my favorite Oven Roasted Brussel Sprouts. Because what are the holidays if not a little indulgent, right?

A spoon is used to serve cheesy roasted Brussels sprouts with bacon from a skillet.

Why I Love This Recipe

Brussels sprouts are basically little green powerhouses – packed with vitamins A, C, and K, loaded with antioxidants, plus they’re an incredible source of iron and fiber to boot! As a longtime Brussels sprouts convert, I love these low-carb veggies almost any way you can spin them. This roasted recipe has all the health benefits of Brussels sprouts, with added protein from the bacon, and calcium in the cream. Not to mention the rich caramelized flavors that come along with this absolutely amazing combo!

Diced bacon is cooked in a cast iron skillet.

What You’ll Need

You’re only one cheesy, bacon cream sauce away from the Brussels sprouts side dish of your dreams! Here’s everything you’ll need:

  • Brussels Sprouts: Whole sprouts, washed & dried.
  • Bacon: Thick slices that have been diced. Pancetta makes a great alternative!
  • Half & Half: Or heavy whipping cream.
  • Dijon Mustard: Creamy, delicious and the perfect amount of bite next to the flavors of the sprouts and pork.
  • Parmesan Cheese: Or another hard cheese like Pecorino, finely grated. I love using fresh parmesan but pre-grated or shaved parmesan will also work.
  • Garlic: You’ll need 3 big cloves, minced (is there such a thing as too much garlic, honestly?).
  • Nutmeg: A dash of nutmeg in the cream sauce adds an extra layer of warm spice.
  • Salt & Pepper
  • Crushed Red Pepper Flakes: Optional, for garnish.

Can I Roast Frozen Brussels Sprouts?

So hear me out: as a last resort, you can use frozen Brussels sprouts for roasting. Just keep in mind that the texture will be different (and not for the better). Since frozen Brussels sprouts are already softened prior to freezing, I’d recommend roasting them straight from frozen instead of boiling or blanching them beforehand.

Roasted Brussels sprouts in a skillet covered in a cheesy bacon cream sauce.

How to Make Roasted Brussels Sprouts with Bacon

I can’t imagine a better combination than bacon, cheese, and veg. And this is one of the easiest recipes to make in under 30 minutes! Follow these steps and be amazed at how quickly this cheesy Brussels sprouts side is eaten up at your next family or holiday dinner.

Cook the Brussels Sprouts and Bacon: First, parboil the Brussels sprouts in salted, boiling water to soften them a bit. At the same time, cook the diced bacon in a cast iron skillet to your desired crispiness. You’ll drain the Brussels sprouts well and add them to the skillet to cook for a minute longer.

Make the Cheese Sauce: In a bowl, prepare your cheesy cream sauce by mixing together the cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg until the mixture is well combined.

Pour the Sauce Over the Brussels Sprouts: Remove skillet from heat and then pour the delicious cheesy cream mixture overtop of the Brussels sprouts. Give everything a generous sprinkle with the remaining parmesan cheese, for good measure.

Bake: Pop the skillet in the oven and bake until the cheese sauce is bubbly and the tops of the Brussels Sprouts are golden brown. Leave the skillet to stand for a few minutes after removing it from the oven, to cool a little.

Garnish your Cheesy Brussels Sprouts with a sprinkling of crushed red pepper and serve hot!

A skillet of cheesy Brussels sprouts with bacon and cheese sauce, with a spoon for serving.

Tips for Success

  • Use Fresh Brussels Sprouts: Fresh sprouts are by far the best option for roasting. The Brussels sprouts you use should be bright green in color with tight leaves. Don’t forget to give the sprouts a rinse, and remove any loose/wilted leaves before cooking!
  • Leave the Bacon Grease in the Pan: Thinking of throwing out the grease after the bacon is finished cooking? Stop right there – and put your hands where I can see them! Keep the bacon grease and use it to coat the Brussels sprouts to achieve the ultimate levels of flavor.

Variation Ideas

I just love a recipe that can be switched up for any occasion. If you’re looking for ways to change up this easy Brussels sprouts recipe, here are some ways to do it:

  • Lighten things up by leaving out the cream altogether for simple Roasted Brussels Sprouts with Bacon.
  • Add in fresh herbs basil, thyme, parsley and/or dill – that all pair amazingly with Brussels sprouts.
  • Make a one-skillet meal by adding in more fresh veggies (tomatoes, peppers, kale, sweetcorn, etc.) and starches like rice, potatoes or Gnocchi.

Serving Suggestions

This delicious recipe for roasted, cheesy Brussels sprouts with bacon is the perfect easy side dish for everyday meals or your next holiday dinner! I love making these as a Christmas or Thanksgiving side – there’s something so satisfying about watching everyone come back for seconds. Here are some ideas of how to serve creamy Brussels sprouts: 

How to Store and Reheat Leftovers

Because of the cream, leftover cheesy Brussels sprouts will need to be stored airtight and in the fridge. Reheat the Brussels sprouts in an oven-safe dish in a 350˚F oven, uncovered, for about 10 to 15 minutes or until warmed through and crispy on top.

More Healthy Side Dish Ideas




4.67 from 9 votes
Cheesy Brussels Sprouts with Bacon title card featuring a close up of roasted Brussels sprouts covered in cheese sauce.

Cheesy Brussels Sprouts with Bacon

14 14 14
WW Freestyle: 11
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Cheesy Brussels Sprouts with Bacon are roasted to perfection and dressed to impress in a delicious, garlicky parmesan cream sauce. An easy side dish for everyday meals or holiday dinners, full of indulgent flavors with all the nutritional benefits that come with fresh veggies!
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
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.

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.

Keywords: holiday side dish, roasted brussels sprouts, thanksgiving side dish

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49 Responses
  1. 12

    Fresh Parmesan or grated? I used grated and it didn’t incorporate as well at I would have liked. Tasted delicious though!

  2. 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!

  3. 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.

  4. 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.

  5. 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 😋

  6. 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??

  7. 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.

  8. 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!

  9. 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.

  10. Lisa C

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

  11. Ryon

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

  12. 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?

  13. 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!

  14. 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

  15. 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.

  16. 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.

  17. Laura (Tutti Dolci)

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

  18. 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!

  19. Laura Dembowski

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

  20. 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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