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Cheesy Brussels Sprouts with Bacon

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!

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

ENJOY!

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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!
4.73 from 11 votes
Servings : 4 Servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

Inspired by BHG
 

Nutrition

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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55 comments on “Cheesy Brussels Sprouts with Bacon”

  1. 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!

  2. 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.

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

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

  5. 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?

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

  7. 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!

  8. 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.

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