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Warm, creamy Brussels sprouts loaded with bacon. This cozy dish turns a boring veggie into something craveable. I usually whip it up for holidays, but honestly it hits the spot anytime it’s chilly outside. The smells pull everyone into the kitchen and nobody turns down a second helping.
The first time I tried this I was just making do with what I had on Thanksgiving. Now it’s my most requested side for any big get together.
Delicious Ingredients
- Salt and pepper: bring out all the flavors. Add a pinch then adjust to taste
- Mozzarella cheese: creates those gooey strings everyone loves. Low moisture melts best
- Parmesan cheese: melts right in and gives a salty kick. Freshly shredded works wonders
- Heavy cream or half and half: makes the sauce crazy smooth. Heavy cream gives extra richness, half and half is a bit lighter
- All-purpose flour: helps get the sauce thick and creamy. Scoop lightly for best results
- Butter: lays down a buttery base for the creamy sauce. Unsalted lets you control the salt
- Minced garlic: bumps up the flavor. Go for fresh, finely chopped cloves
- Fresh Brussels sprouts: add a little bite and fun bitterness. Pick tight, green sprouts
- Thick cut bacon: tops it off with smoky, crispy bits. Choose a meaty slab
Mouthwatering Directions
- Serve Hot
- Once out of the oven, let everything chill on the counter for a few minutes before scooping onto plates
- Bake and Top with Mozzarella
- Scatter mozzarella on the mix. Pop in the oven at four hundred degrees. Bake until it bubbles and the sprouts are nice and soft—fifteen to twenty minutes is usually perfect
- Bring Everything Back Together
- Toss the crispy bacon and cooked Brussels sprouts right back into the pan. Stir so all the goodies get coated with the cheesy sauce. If you need room, pour into a baking dish
- Build Your Creamy Sauce
- Scoop the sprouts out for now. Melt butter in the pan over medium. Sprinkle the flour and keep whisking for about a minute until it goes light tan. Slowly whisk in your cream to dodge lumps. Heat just until it’s steaming (don’t let it boil). Drop in the parmesan and stir till it’s silky
- Char Up the Sprouts
- Pour out most of the bacon fat, but keep just enough to slick the pan. Crank heat up a bit and plop sprouts in, cut side down. Hit with salt and pepper. Don’t touch them for about six minutes so you get a nice brown sear. Add garlic, cook for half a minute till it smells amazing
- Fry the Bacon
- Chop bacon into small pieces. Cook in a big cast iron skillet on medium till it’s browned and crispy. Scoop out the bacon with a slotted spoon and let it drain on paper towels
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I never skip extra garlic, just like my grandma did. Her house always smelled like roasting garlic and crispy bacon at the holidays. That’s what gives this dish such a comforting, old-school vibe to me.
Keeping Leftovers Fresh
Pop any extras into a sealed container in the fridge and use within three days. Warm it gently in the microwave or oven till it’s nice and bubbly again. I splash in a bit more cream after the fridge so the sauce goes back to silky.
Switch Things Up
Try turkey bacon if you want something lighter. Dairy-free? Grab a plant-based milk and your go-to dairy-free cheeses. Not feeling mozzarella? Fontina or gouda swap in great.
Tasty Pairings
This side goes with roast meats or chicken, but it’s filling enough for lunch with a chunk of bread. For a fun twist, toss on some toasted pine nuts or shake over a little chili flake.
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Dish History
Folks have been loving Brussels sprouts in wintertime all over the US and Europe forever. Add some bacon and cream, throw on a cheesy crust, and you’ve got next-level cozy vibes. The aroma takes me straight back to big family dinners.
Common Recipe Questions
- → Is frozen Brussels sprouts a good swap here?
Fresh ones work best since they won't turn mushy, but if frozen is all you've got, just thaw and drain them so they're not watery before starting.
- → What's the bacon cut with the most punch?
Thicker bacon gives you lots of smoky, savory taste and great texture next to all the creamy bits.
- → Can you make this in advance?
Sure thing—put everything together beforehand and pop it in the fridge. Warm it up in the oven right when you want to dig in.
- → Need an alternative for heavy cream?
Half and half is a solid choice for a lighter touch, though your sauce might not end up quite so rich.
- → How do I keep the sauce from getting weird or splitting?
Add your cream little by little over gentle heat and don't let it boil—that keeps things nice and velvety.
- → Can I mix in different cheeses?
Yep! Try tossing in some Gruyère or cheddar if you want extra tang or sharpness in the cheese mix.