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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.
Can I make this a day before and put in the refrigerator then just put in oven when Iโm ready?
I would do step #2, #3, and #4 in the recipe card and then finish up the rest on the day of your dinner.
Fresh Parmesan or grated? I used grated and it didn’t incorporate as well at I would have liked. Tasted delicious though!
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!
I’m very glad you enjoyed it! Thank YOU! ๐
Can you please provide an updated recipe that matches the video? I think a lot of us would really appreciate it. Thank you!
Thank you for posting this! I was thinking the same thing
Weird! The video is totally different than the directions.
Are the ingredients for the video the same they are for the written recipe? The two have some differing steps, so I am confused.
Do you cut your sprouts or leave them whole?
If the sprouts are large, I would definitely cut them, but if they are on the smaller side, you can leave them whole.
Can you ptep this the day before and then just heat it when you are going to eat it? For example on Thanksgiving.
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 350หF oven, uncovered, for about 10 to 15 minutes, or until warmed through and crispy on top.
This is amazing and so easy to make. Thank you.
I am very glad you enjoyed it! Thank YOU! ๐
I havenโt made this recipe yet but the recipe doesnโt mention onions or cutting the sprouts into pieces. The video is better.
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.
This recipe looks delicious. A must make. I am going to substitute Pancetta for the bacon. I love Pancetta. Pricey, but oh so good ๐
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??
Did you ever get an answer or figure it out?
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!!๐
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.
I noticed the same thing, yet no reply from author. And the recipe says NOTHING about draining the fat off (there was a lot!). Iโm disappointed in how the recipe is put together… does no one edit these things before publishing?? Iโm sure it will taste good, just irritated that Iโm stumped by the poorly written recipe.
Made this last night and there was so much grease just oozing from every direction. It wasnโt creamy at all. I also didnโt cut the Brussels sprouts and regretted that as I chased it around the plate trying to cut them. ๐
Thank you for trying the recipe! Based on your experience, it sounds like the bacon fat might have contributed to the greasiness you mentioned. You do need some of that bacon fat to saute the brussel sprouts, but maybe the bacon had more fat than meat on it? Also, to ensure the dish is creamy, as intended, I recommend using half and half or heavy cream, as specified in the recipe. I really do appreciate your honest review and will add a note about managing the bacon fat for less greasiness and the importance of cutting the Brussels sprouts for ease of eating. Again, thanks for your feedback!