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Cheesy Brussels Sprouts with Bacon

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

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

Creamy Cheesy Roasted Brussels Sprouts with Bacon

I discovered long ago that the humble Brussels sprout has the most delicious potential when correctly cooked. 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 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 sprouts packed with flavor, roasted to caramelized perfection with chunks of crispy bacon and a delicious garlicky cheese sauce. 

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

Why I Love This Brussel Sprouts 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.

How to Make Roasted Brussels Sprouts with Bacon

With Thanksgiving around the corner, this time of year calls for side dishes that are ambitious with flavors but simple to make. 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? I can’t imagine a better combination than bacon, cheese, and vegetables. Plus, this is one of the easiest recipes to make in under 30 minutes!


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish your Cheesy Brussels Sprouts with a sprinkling of crushed red pepper and serve hot!

Can I Roast Frozen Brussels Sprouts?

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.

Tips for Success & Variations

  • 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.
  • Cheese Options: Feel free to 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.
  • 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.
  • Protein Boost: Turn this side dish into a complete meal by adding cooked chicken, shrimp, or tofu for extra protein.
A skillet of cheesy Brussels sprouts with bacon and cheese sauce, with a spoon for serving.

Serving Suggestions

This delicious recipe for roasted Brussels sprouts with bacon is an easy side dish for everyday meals or your next holiday dinner! I love making these as a Christmas or Thanksgiving side. Here are some ideas of how to serve creamy Brussels sprouts: 

How to Store and Reheat Leftovers

  • Store leftovers in an airtight container and in the fridge for up to 2 days.
  • 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.

More Side Dish Ideas


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

Cheesy Brussels Sprouts with Bacon

Katerina | Diethood
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!
4.75 from 12 votes
Servings : 4 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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
  • 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.
Inspired by BHG


Calories: 385 kcal | Carbohydrates: 14 g | Protein: 16 g | Fat: 30 g | Saturated Fat: 13 g | Cholesterol: 73 mg | Sodium: 812 mg | Potassium: 657 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 1235 IU | Vitamin C: 97.6 mg | Calcium: 397 mg | Iron: 2.1 mg | Net Carbs: 10 g

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.

Course: Side Dish
Cuisine: American
Keyword: holiday side dish, roasted brussels sprouts, thanksgiving side dish
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62 comments on “Cheesy Brussels Sprouts with Bacon”

  1. Sautéed onions and red bell pepper
    I also had a smoked cheddar cheese on hand that I used but still put a fresh grated Parmesan on top and baked it. It was excellent

  2. Avatar photo
    Brenda Johnson

    Bacon and Cheese Brussel Sprouts Casserole (not cheesy brussels sprouts with bacon)
    I have watched the utube video for this casserole but can’t seem to find the ingredients list and instructions in writing. Could you send me the recipe and instructions please and thank you.

  3. Absolutely the best. My husband wouldn’t stop raving over this recipe. I did see o ion in your picture but not on ingredients. I’ll add next time but really didn’t need. Love love love

        1. Hi! You can find all the recipe details you need further down the page in the recipe card. Alternatively, you can click on “jump to recipe” found at the top of the post, and that will automatically scroll down the page to the recipe card.

  4. We LOVED this recipe, so much it’s made it into our family cook book. I added a little extra Dijon mustard (about 1tsp), and my husband added more garlic for flavor. We also topped with mozzarella instead of Parmesan (we ran out of Parmesan) and it was SO good! Highly recommend

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful to hear! I’m very glad you and your family loved it! Thank YOU! 🙂

  5. Avatar photo
    Gina Fletcher

    Can I make this a day before and put in the refrigerator then just put in oven when I’m ready?

    1. I would do step #2, #3, and #4 in the recipe card and then finish up the rest on the day of your dinner.

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

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

  8. 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 - Diethood
      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.

  9. Avatar photo
    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 - Diethood
      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. 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 - Diethood
        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.

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

  11. 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??

  12. 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. 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. 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.

  13. 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!

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

    1. Katerina - Diethood
      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.

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

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

  17. 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?

  18. Could you substitute something for the whipping cream? Would cashew milk or coconut milk work you think?

  19. 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 - Diethood
      Katerina Petrovska

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

  20. 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 - Diethood
      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. 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. Avatar photo
      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

  21. Avatar photo
    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.

  22. Avatar photo
    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.

  23. Avatar photo
    Laura (Tutti Dolci)

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

  24. “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!

  25. Avatar photo
    Laura Dembowski

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

  26. Avatar photo
    Anna @ Crunchy Creamy Sweet

    Yes, please! Loving this veggie side dish! Have a wonderful Thanksgiving, Kate! xoxo

  27. 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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