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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




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


  • 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


  • 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.



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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55 comments on “Cheesy Brussels Sprouts with Bacon”

  1. 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.

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

  3. 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!

  4. 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.

  5. 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.

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

  7. 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??

  8. 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.

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