Get ready to change your mind about vegetables forever! I used to be skeptical about green veggies at the holiday table, but then I discovered the magic of combining creamy Brussels sprouts with bacon. There is something undeniably magical about the way salty, crispy bacon transforms the humble sprout into something totally crave-worthy. Whether you are planning a massive Thanksgiving feast or just looking for a cozy weeknight win, this dish delivers big time on flavor without keeping you in the kitchen all night.
I first created this recipe when I was searching for a side dish that could complement a rich prime rib, and it instantly became the star of the show. While roasted sprouts are classic, I wanted something that felt a bit more special, a one-pan wonder that feels decadent enough for Christmas but is easy enough for a Tuesday. The combination of a glossy, cheesy sauce and tender vegetables creates a bite that is both perfectly comforting and vibrant enough to awaken your palate. Trust me, even the picky eaters at your table are going to be asking for seconds of this easy Brussels sprouts side dish!
Table of Contents
Creamy Brussels Sprouts with Bacon
Ingredients
For the Brussels Sprouts:
- 2 lbs Brussels sprouts trimmed and halved
- 12 oz thick-cut bacon cut into pieces
- 2 tsp garlic minced
- Salt and black pepper to taste
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream or half-and-half for a lighter version
- ⅓ cup freshly shredded parmesan cheese
- ¾ cup shredded mozzarella cheese
Instructions
- Cook the Bacon: Preheat oven to 400°F. In a large cast iron skillet or oven-safe pan, cook the bacon pieces over medium-high heat until browned and crispy (6-8 mins). Transfer bacon to a paper towel-lined plate. Drain most fat, leaving 2-3 tablespoons in the pan.
- Char the Sprouts: Add Brussels sprouts to the hot bacon grease, cut-side down. Season with salt and pepper. Cook over medium-high heat until lightly charred and caramelized (about 6 mins). Stir in minced garlic in the last minute and cook until fragrant (30 seconds).
- Make the Sauce: Remove sprouts from the pan. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in heavy cream and cook until thickened (2-3 mins). Stir in parmesan cheese until smooth.
- Combine & Bake: Return sprouts and bacon to the pan and toss to coat in the sauce. Top evenly with mozzarella cheese. Bake at 400°F for 15-20 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Nutrition
Ingredients
Here is everything you need to pull this together. I love that this list is short but packs a punch with bold flavors.
- 2 pounds Brussels sprouts: Trimmed and halved (look for bright green, tight heads).
- 12 ounces thick-cut bacon: Cut into pieces (thick-cut really stands up better in the sauce).
- 2 teaspoons garlic: Minced fresh for the best aroma.
- 2 tablespoons unsalted butter: This forms the base of your roux.
- 2 tablespoons all-purpose flour: Essential for thickening that luscious sauce.
- 1 ½ cups heavy cream: You can also use half-and-half for a lighter version, though I prefer the richness of cream.
- ⅓ cup parmesan cheese: Freshly shredded melts best.
- ¾ cup shredded mozzarella cheese: For that perfect cheese pull.
- Salt and black pepper: To taste.
How to Make Creamy Brussels Sprouts with Bacon
Here are the steps to creating this bubbly skillet of goodness. It’s a straightforward stovetop-to-oven method that saves on cleanup.
1. Crisp Up the Bacon
Preheat your oven to 400°F. Get ready to fill your kitchen with the best smell in the world! Grab a large cast-iron skillet or an oven-safe pan and toss in your bacon pieces. Cook them over medium-high heat for about 6-8 minutes until they are beautifully browned and crispy. You want the texture to be crunchy enough to contrast with the creamy sauce later. Once done, use a slotted spoon to move the bacon to a paper towel-lined plate. Now, here is a pro tip: pour off most of the grease but leave about 2-3 tablespoons of that liquid gold in the pan. That flavorful fat is going to infuse the sprouts with an incredible smoky depth.
2. Char and Caramelize
Add your halved Brussels sprouts, cut-side down, directly into that hot bacon grease. Season them generously with salt and pepper. Let them cook over medium-high heat for about 6 minutes, stirring occasionally. You are looking for them to get lightly charred and caramelized; those golden-brown spots are where the flavor lives. In the last minute, toss in the minced garlic. Keep the veggies moving for about 30 seconds just until the garlic is fragrant; you want it zippy and aromatic, not burned.
3. Build the Cream Sauce
Remove the sprouts from the pan for a moment (pop them on a plate). In that same flavorful skillet, melt your butter over medium heat. When it’s foamy, whisk in the flour and cook for a minute. This creates your roux, which ensures you get a silky, stable sauce rather than a watery one. Slowly pour in the heavy cream while whisking constantly to smooth out any lumps. Let it bubble and thicken for 2-3 minutes, then stir in the parmesan cheese until melted. At this point, the sauce should be glossy and coat the back of your spoon perfectly.
4. Bake to Bubbly Perfection
Now for the fun part! Add the charred sprouts and crispy bacon back into the sauce and stir gently until everything is coated in that creamy, garlic parmesan goodness. Sprinkle the mozzarella cheese evenly over the top. Feel free to mix a little in, but leave plenty on top for that golden crust. Slide the skillet into the oven and bake for 15-20 minutes. You’ll know it’s ready when the sauce is bubbling vigorously, the sprouts are tender enough to be fork-tender, and the cheese is melted and golden. Let it rest for 5 minutes before serving, allowing the sauce to set up just right.
Tips & Variations for the Best Sprouts
This creamy Brussels sprouts recipe is incredibly forgiving, and there are plenty of ways to make it your own.
- Make it Keto-Friendly: The best news is that this dish is naturally low in carbs. To make it strictly keto, swap the all-purpose flour for a scant amount of xanthan gum or reduce the heavy cream to thicken it naturally over a more extended period.
- Cheese Options: While I love the melt of mozzarella, you can opt for Gruyere if you want an elevated, nuttier flavor profile that feels very high-end.
- Lighten It Up: If heavy cream feels too rich for your menu, substituting half-and-half works wonderfully, though the sauce will be slightly less thick.
- Add Some Crunch: For a textural contrast, try topping the finished dish with toasted pecans or breadcrumbs (if you’re not watching carbs) during the last 5 minutes of baking.
- Meat Variations: If you don’t eat pork, turkey bacon is a solid option to add that salty element; however, you may need to add a little olive oil for cooking, as turkey bacon is leaner.
Storage and Reheating
If you happen to have leftovers (which is rare in my house!), Store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing them back in the oven or a toaster oven at 350°F until they are warm. You can microwave them, but you may lose some of the crispy texture of the bacon.
What to Serve With Creamy Brussels Sprouts
Because this dish is rich and decadent, it pairs beautifully with proteins that can handle bold flavors. It is widely considered a staple holiday Brussels sprouts recipe for good reason; it complements the classics perfectly.
- Holiday Roasts: Serve this alongside a standing rib roast, prime rib, or beef tenderloin. The creamy sauce acts like a condiment for the beef.
- Roasted Poultry: It’s a natural partner for Thanksgiving turkey or a simple Sunday roasted chicken. The savory bacon notes balance the lean meat wonderfully.
- Acidic Components: Since this is a rich side, consider balancing the plate with something bright, like a cranberry relish or a salad with a sharp vinaigrette.
- Vegetarian Mains: If you omit the bacon (or use a vegetarian substitute), this pairs well with a hearty nut roast or stuffed portobello mushrooms.
Frequently Asked Questions
How can I ensure the Brussels sprouts aren’t bitter?
Bitterness usually comes from overcooking or using larger, older sprouts. By searing them in bacon fat first to achieve caramelization (the Maillard reaction), you bring out their natural sweetness before they enter the oven. Additionally, opting for smaller, tighter heads ensures a sweeter, more nuanced flavor profile.
Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dish right up until the baking step. Assemble the sprouts, bacon, and sauce in your baking dish, cover it tightly, and refrigerate it for up to a day. When you’re ready to eat, just add the mozzarella and bake. You may need to add 5-10 minutes to the cooking time since you’re starting from cold.
What cheese works best for creamy Brussels sprouts?
My personal favorite is the combination of Parmesan for saltiness and mozzarella for the melt. However, for a memorable holiday Brussels sprouts recipe, Gruyere or white cheddar are fantastic alternatives that add a sharp, complex flavor profile. It really depends on what flavor notes you want to highlight!
Final Thoughts
There you have it, a creamy Brussels sprouts bacon dish that is guaranteed to steal the spotlight at your next dinner. It manages to be both comforting and sophisticated, yet totally accessible, all at once. I really hope you give this a try; it’s one of those recipes that proves vegetables can be the most exciting thing on the plate.
If you whip this up for your holiday table or just a Tuesday night treat, I’d love to hear about it! Drop a comment below and let me know if you stuck to the classic recipe or added your own twist. Happy cooking!
