Cheesy Creamy Brussel Sprouts With Bacon

Cheesy Creamy Brussel Sprouts With Bacon Recipe – tender Brussel sprouts in a creamy, cheesy sauce, topped with bacon and baked to perfection. A great, seasonal low-carb, Keto Thanksgiving side dish.

Cheesy Creamy Brussel Sprouts With Bacon in a skillet

Looking for a fun way to cook Brussel Sprouts, where they are tender and not bitter, paired with melty cheese and crispy bacon? This one skillet Brussel Sprouts dish might be for you.

I’ve made these Cheesy Creamy Brussel Sprouts With Bacon many times and it is time to finally share the recipe with you. It involves minimal ingredients and prep work. You still think you don’t like Brussels sprouts? It is time for this to change. You need to try this recipe.

What ingredients do you need to make these Cheesy Creamy Brussel Sprouts?

  • bacon
  • olive oil (optional)
  • garlic
  • onion (optional)
  • Brussel sprouts
  • salt and pepper
  • parmesan or gruyere cheese
  • mozzarella (optional)
  • heavy cream

Cheesy Creamy Brussel Sprouts With Bacon in a cast iron skillet

How to make Cheesy Creamy Brussel Sprouts With Bacon?

First – in a 9-10 inch skillet, cook the bacon.

Remove the bacon and leave about 1-2 tablespoons from the bacon fat. If you are not a fan of bacon fat, you can sauté the Brussels sprouts in butter.

Bring a large pot of water to a boil. Add 1 tsp salt. Add Brussel sprouts, cut in half and boil for 4 minutes. Drain.

Transfer boiled Brussel sprouts to the pan and add garlic. You can add chopped onion as well. Cook for 2 minutes. Season with salt and pepper. Chop bacon and add it to the pan.

Add cheese and heavy cream, cook for 1 minute. For the topping, you can use mozzarella cheese, since it looks a lot better on top of dishes and adds great taste.

Top with more cheese and bake for 20 minutes, until the cheese is bubbly.

Cheesy Creamy Brussel Sprouts With Bacon in a pan

Do you really need to pre-cook the Brussel sprouts to get rid of the bitterness?

I often don’t pre cook the Brussel sprouts and the recipe turns out delicious, but you may feel some bitterness. If you are a Brussels sprouts lover like me, you may be ok with this.

I recommend boiling the Brussel sprouts in a salted water for 3-4 minutes, then rinsing with cold water. This way the Brussels sprouts tenderize and won’t taste bitter.

You can also pre-bake Brussels sprouts before combining them with the sauce and bacon.

Roast at 425 for 20 minutes.

Cheesy Creamy Brussel Sprouts With Bacon in a wooden spoon

What to serve these creamy Brussel Sprouts with bacon with?

These taste great on their own. But you can serve them with your favorite meat dishes like:

Cheesy Creamy Brussel Sprouts With Bacon in a baking dish

More Brussel Sprouts Recipes:

Servings: 10

Cheesy Creamy Brussel Sprouts With Bacon Recipe

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cheesy Creamy Brussel Sprouts With Bacon Recipe - tender Brussel sprouts in a creamy, cheesy sauce, topped with bacon and baked to perfection. A great, seasonal low-carb, Keto Thanksgiving side dish.

Ingredients

  • 2 lb Brussels sprouts
  • 1 tsp salt
  • 8 slices of bacon
  • 2 cloves garlic
  • 1/4 cup chopped onion — optional
  • 1/2 cup grated Parmesan of Gruyere cheese
  • 1 1/4 cup heavy cream
  • 1/4 cup shredded mozzarella
  • salt and black pepper to taste

Instructions

  1. Cook bacon in a skillet. Remove and chop. Reserve 1-2 tablespoons of the grease in the pan.

  2. Bring a large pot of water to a boil. Add 1 tablespoon of salt. 

  3. Cut off the ends of the Brussel sprouts and cut in half. Add to the boiling water. Cook for 4 minutes. Drain.

  4. Add galic, onion and Brussel sprouts to the pan. Season with salt and pepper to taste (1/2 tsp salt and 1/8 tsp black pepper). Cook for 2 minutes.

  5. Add the heavy cream. Add cheese (gruyere or Parmesan) and bacon. Top with mozzarella.

  6. Preheat oven to 375 F. Bake Brussel sprouts for 20-25 minutes, until the cheese on top is bubbly. Serve.

Course: Side Dish
Cuisine: American

Nutrition Information

Calories: 245, Fat: 20g, Saturated Fat: 10g, Cholesterol: 57mg, Sodium: 480mg, Potassium: 420mg, Carbohydrates: 8g, Fiber: 3g, Sugar: 2g, Protein: 8g, Vitamin A: 23.7%, Vitamin C: 94.3%, Calcium: 13.2%, Iron: 7.7%