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These creamy and cheesy Brussel Sprouts with Bacon are perfectly roasted and dressed to impress in a delicious, garlicky parmesan cream sauce.
For more ways to enjoy Brussels sprouts, try my shaved brussels sprouts salad for a fresh twist, or pair them with roasted butternut squash for a cozy, delicious side dish.
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 a perfect side dish. They even pair beautifully with a main course like my sheet pan salmon, combining convenience with rich, savory flavors.
And when it comes to a Christmas side dish, these easy Brussels are at their best. A crispy, smoky bacon flavor mingles with the natural sweetness of the sprouts, creating so much flavor in every bite. Finish with a sprinkle of pepper flakes or a drizzle of balsamic glaze for that perfect balance of tang and richness, making this dish an irresistible choice during this festive time of year.
Why We Love This Brussels Sprouts Recipe
- Crispy and creamy. Discover the delicious potential of Brussels sprouts when they’re cooked with cheese, cream, and crispy bacon.
- Flavorful. Roasted until golden, these sprouts develop a caramelized sweetness that’s totally irresistible.
- Cheesy. A garlicky cheese sauce introduces a delicious, creamy texture and rich flavor.
- Game changer. This brussel sprouts with bacon recipe always convinces the skeptics! Even if you’ve doubted sprouts in the past, this recipe is designed to win you over.
Recipe Ingredients
Here’s a quick rundown of the ingredients you’ll need to make the best Brussels sprouts with bacon that’ll have the whole family asking for more! Using fresh, whole Brussels sprouts paired with thick-cut bacon is the best way to get those crispy, savory bites we all crave.
- Brussels Sprouts: Whole brussel sprouts, washed and dried.
- Bacon: I like to use thick cut bacon and diced. Pancetta makes a great alternative, as does turkey bacon.
- Half & Half: For the sauce, we use half and half, but heavy whipping cream is a good substitute.
- 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 fresh garlic cloves, minced, but garlic powder can also be used.
- Nutmeg: A dash of nutmeg in the cream sauce adds an extra layer of warm spice.
- Salt & Black Pepper: Kosher salt or table salt can be used with freshly ground black pepper.
- Crushed Red Pepper Flakes: Optional, for garnish. You could even use a dash of balsamic vinegar.
How to Make Brussels Sprouts with Bacon
This easy side dish recipe comes together quickly with a few simple steps, perfect for saving cooking time during a busy holiday dinner. From parboiling the sprouts to crisping up bacon in a skillet and baking until bubbly, this method ensures a deliciously golden finish that will complement any festive meal!
- 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 a desired crispiness. Drain the bacon fat and add the Brussels sprouts 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 crispy brussels sprouts are golden brown.
Recipe Tips And Variations
- My best tip is to 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, or dill – they all pair amazingly with Brussels sprouts.
Serving Suggestions
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 Instant Pot whole chicken or alongside roasted parsnips or oven roasted potatoes.
How to Store Leftovers
- Store leftovers in an airtight container and keep the brussels sprouts 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
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Brussel Sprouts with Bacon
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 nutmeg, optional
- crushed red pepper flakes, for garnish
Instructions
- 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. Remove all but 2 to 3 tablespoons of the bacon grease. 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 it rest for about 5 minutes.
- Garnish the brussel sprouts with crushed red pepper flakes and serve.
Equipment
Notes
- Use Fresh Brussels Sprouts: Opt for fresh and vibrant sprouts. Rinse and remove the wilted leaves before cutting them in half and cooking.
- Keep the Bacon Grease: Don’t discard all of the bacon grease; use it to coat and saute 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, roasted Brussels sprouts with bacon.
- Add Fresh Herbs: Elevate flavors with basil, thyme, parsley, or dill.
- Create a 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.
Nutrition
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.
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 didnโt 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!
Iโm eating the creamy, cheesy, Brussels sprouts with bacon right now. Itโs delicious! I put โtoo muchโ bacon in the skillet!! I used 4 more strips and used less salt. I used beef bacon. I will definitely make this again!
I made this dish for dinner tonight, I actually made two, one with bacon & the other with a beautiful f smoked sausage
Can I use frozen Brussels sprouts &would I thaw & then make per the recipe?
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.
Made this recipe tonight for dinner. It was very good. My family loved it. Definitely will make this again.
Are the calories correct on here? It seems like the brussels sprouts alone would be more than that.
Hi! Recipe is great! However, I think your calorie calculation is way off. My calculation came closer to 640 calories.
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?
Could you substitute something for the whipping cream? Would cashew milk or coconut milk work you think?
Hi! Evaporated milk is a good alternative.
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.
Hi! Oh wow, 45 servings! ๐ That should definitely be 4 to 5 servings. ๐ I’ll update it right away! Thank you!
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.