These creamy and cheesy Brussels Sprouts with Bacon are perfectly roasted and dressed to impress in a delicious, garlicky parmesan cream sauce.
I discovered long ago that the humble Brussels sprout has the most delicious potential when correctly cooked. Steamed, sautéed, roasted – when done right, they’re really one of the most versatile vegetables for just about any occasion that calls for an impressive side dish.
Why We Love This Recipe
- Discover the delicious potential of Brussels sprouts when they’re cooked with cheese, cream, and crispy bacon.
- Roasted until golden, these sprouts develop a caramelized sweetness that’s totally irresistible.
- A garlicky cheese sauce introduces a delicious, creamy texture and rich flavor.
- This recipe always convinces the skeptics! Even if you’ve doubted sprouts in the past, this recipe is designed to win you over.
Ingredients You’ll Need
- Brussels Sprouts: Whole sprouts, washed and dried.
- Bacon: Thick slices that have been diced. Pancetta makes a great alternative!
- Half & Half: Or heavy whipping cream.
- Dijon Mustard: Adds the perfect amount of bite next to the flavors of the sprouts.
- Parmesan Cheese: Or another hard cheese like Pecorino, finely grated.
- Garlic: You’ll need 3 big cloves, minced.
- 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.
How to Make Creamy Brussels Sprouts with Bacon
- Cook the Brussels Sprouts and Bacon: First, parboil the Brussels sprouts in boiling water to soften them a bit. Cook the diced bacon in a cast iron skillet to the desired crispiness. Drain the Brussels sprouts well and add them to the skillet to cook for a minute longer.
- Make the Cheese Sauce: In a bowl, mix the cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg until well combined.
- Pour the Sauce Over the Brussels Sprouts: Pour the delicious cheesy cream mixture over the Brussels sprouts. Sprinkle with the remaining parmesan cheese.
- 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.
Recipe Tips And Variations
- Use fresh Brussels sprouts because they are the best option for roasting. They should be bright green with tight leaves. Rinse and remove any loose/wilted leaves before cooking.
- As a last resort, you can use frozen Brussels sprouts but keep in mind that the texture will be different, and not for the better.
- Leave the bacon grease in the pan and use it to coat the Brussels sprouts to achieve the ultimate levels of flavor.
- Swap out the Parmesan cheese for other flavorful cheeses like aged cheddar, Gruyère, or Asiago. Each cheese will lend a unique taste to the dish.
- Add in fresh herbs like basil, thyme, parsley, and/or dill – they all pair amazingly with Brussels sprouts.
These creamy Brussel sprouts make an indulgent and delicious pairing with a Christmas Roast or Thanksgiving Turkey. Serve them as a veggie side dish to classic Baked Chicken or Easy Instant Pot Whole Chicken or alongside Garlic Butter Roasted Parsnips or Lemon Garlic Oven-Roasted Potatoes.
How to Store Leftovers
- Store leftovers in an airtight container and keep them in the fridge for up to 2 days. I don’t recommend freezing this dish.
- Reheat the Brussels sprouts in the oven at 350˚F, uncovered, for about 10 to 15 minutes or until warmed through and crispy on top.
Brussel Sprouts Recipes
- Creamy Dijon Brussels Sprouts
- Air Fryer Brussel Sprouts
- Sauteed Brussel Sprouts
- Brussel sprouts Salad
Cheesy Brussels Sprouts with Bacon
- 1 pound brussels sprouts, washed and 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 black pepper, to taste
- ⅛ teaspoon nutmeg, optional
- crushed red pepper flakes, for garnish
- Preheat the oven to 400˚F.
- In a large saucepan, cook the Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
- Meanwhile, cook the bacon in a 10-inch cast iron skillet for about 3 to 4 minutes or until desired crispness. Add the parboiled Brussels sprouts to the skillet and continue to cook for 1 minute.
- In a mixing bowl, combine the Half & Half (or heavy whipping cream), Dijon mustard, half of the grated parmesan cheese, garlic, salt, pepper, and nutmeg; whisk until well incorporated.
- Remove the skillet from the heat and pour the cream sauce over the Brussel sprouts. Sprinkle the remaining parmesan cheese over the sprouts and bake for 15 to 20 minutes, or until bubbly and the top is golden brown.
- Remove from oven and let stand several minutes.
- Garnish with crushed red pepper flakes and serve.
- Choose Fresh Brussels Sprouts: Opt for fresh and vibrant sprouts. Rinse and remove wilted leaves before cooking.
- Keep Bacon Grease: Don’t discard the bacon grease; use it to coat the sprouts for added flavor.
- Cheeses: Swap Parmesan for cheddar, Gruyère, or Asiago for a unique twist.
- Go Light: Skip the cream and make lighter, simpler Roasted Brussels Sprouts with Bacon.
- Add Fresh Herbs: Elevate flavors with basil, thyme, parsley, or dill.
- Create One-Skillet Meal: Mix in veggies and starches like tomatoes, peppers, rice, or diced potatoes.
- Add Protein: Turn it into a complete meal with cooked chicken, shrimp, or tofu.
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.