These Creamy Brussels Sprouts with Bacon are a quick and easy side dish that’s filled with cheesy goodness and loads of crispy bacon!
We love serving this warms and cozy side dish alongside my Garlic Herb Prime Rib, Roasted Beef Tenderloin, or with my Juicy Baked Chicken Breast.
Over the holidays we’re making this cozy dish on repeat. It’s definitely a full flavored side dish, filled with heavy cream, cheese, butter and bacon… but it’s sooooo good, it’s hard to resist.
Creamy Brussels Sprouts with Bacon
This recipe is actually quite simple to make, and easy to adapt with different ingredients. It’s also very Keto-diet friendly!
Ingredients Needed For Creamy Brussels Sprouts
Here is a basic list of the ingredients you’ll need to make this recipe. As always, you can find the handy printable list in the recipe box below!
- Bacon – I prefer a thick cut bacon
- Brussels Sprouts – look for similar sizes to make for even cooking throughout
- Garlic
- Butter
- Flour
- Heavy Cream – you can also use half and half for a less creamy version
- Parmesan Cheese
- Mozzarella Cheese
How To Make Creamy Brussels Sprouts
The most time-intensive part of this recipe is going to be trimming and slicing the Brussels sprouts.
PRO TIP: When I’m preparing this side dish for a dinner, I’ll cut the Brussels sprouts ahead of time and cover them in the fridge until I’m ready to use them.
- Start by cooking the bacon in a large cast iron pan until it’s nice and crispy. Use a slotted spoon to remove the the bacon and most of the bacon grease.
- Toss the Brussels sprouts in the bacon grease and season with salt and pepper. Cook until they’re slightly charred, about 6 minutes. Add in the garlic and cook until fragrant.
- Next, remove the Brussels sprouts to make the creamy alfredo-like sauce. Melt the butter in the pan and whisk in the flour.
- Gradually whisk in the heavy cream and parmesan cheese until it’s nice and creamy.
- Finally, add the Brussels sprouts and bacon back to the creamy sauce and then fold in the mozzarella cheese. Bake until nice and bubbly throughout.
Tips For Making Roasted Brussels Sprouts
Your family is going to LOVE this creamy and cheesy dish. Here are a few of my best tips and tricks to make it a success every time.
- Instead of baking in an oven safe skillet, you can transfer the mixture to a baking dish.
- If gluten-free, try using a gluten free flour in place of all purpose flour.
- Reduce the calories of the dish by swapping out the heavy cream for half and half. (it won’t be as creamy, but still really good!)
- Try to find Brussels sprouts that are similar in size so the dish cooks evenly.
- I’ve had great success with reheating the dish covered with foil in the oven at 350 degrees F.
Best Brussels Sprouts Recipes-
Craving more Brussels Sprouts? I’ve got you covered with these outrageously delicious ways to prepare that tiny green vegetable!
- Parmesan Roasted Brussels Sprouts
- Brussels Sprouts with Bacon
- Honey Glazed Chicken Skillet with Brussels Sprouts & Sweet Potatoes
- Curry Roasted Chicken and Brussels Sprouts
- Brussels Sprouts Stuffing
I can’t wait for you to give this easy recipe a try!
Creamy Brussels Sprouts with Bacon
Ingredients
- 12 oz bacon, thick cut, cut into pieces
- 2 lbs. Brussels Sprouts, trimmed and halved
- Salt and Pepper , to taste
- 2 tsp garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups heavy cream, or half and half
- ⅓ cup parmesan cheese, shredded
- ¾ cup mozzarella cheese, shredded
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon in a large cast iron skillet until browned and crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Remove and discard all but 2 to 3 tbsp of bacon grease.
- Add Brussels sprouts to bacon grease in pan and season with salt and pepper to taste. Cook Brussels sprouts over medium-high heat until they are lightly charred, about 6 minutes. Stir in garlic and cook until fragrant.
- Remove Brussels Sprouts from pan to a plate (or baking dish if not using an oven safe pan). Melt the butter in the pan over medium heat and then whisk in the flour. Gradually whisk in the heavy cream until heated through, then stir in the parmesan cheese until melted and smooth.
- Add the Brussels sprouts and bacon back to the pan and stir to coat (or if using a baking dish, pour cream mixture over Brussels sprouts and bacon and stir to coat). Finish off with the mozzarella cheese and give it a quick stir.
- Bake in oven for 15 to 20 minutes, or until the center of dish is bubbly and Brussels sprouts are tender. Enjoy right away.
Nutrition
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Delicious! I creased to 12 servings to fit in a 13×9.
Wonderful! I’m so glad you enjoyed it!
Loveeeee this recipe so much!!! Is it 461 calories for the whole recipe or per serving? Thank you!
What size baking dish do you recommend, a 9 x 13?
My family LOVES this recipe!! They begged me to make them again today for Easter!! They turn out amazing every single time!! Thank you so much for sharing this recipe!! I’ll be making them just like this for years to come!❤️❤️❤️
Do they get mushy? Seems like you are cooking brussels sprouts a long time between the pan and then in the oven.
Loved this dish!! My only complaint is that it wasn’t really “creamy” because the cheese kind of solidified with the crumbled bacon and there was no creamy sauce to speak of. What’s a good way to fix this, in your opinion?
Jennifer
I added more cream and you could always put some white wine into it
Make sure you are grating your own cheese. Don’t buy pre-shredded because it doesn’t melt property and has ingredients in it that act as a thickener.
Could this work in an Instant Pot?
I cheat totally and use turkey soft bacon bits and EVOO, and leave out the flour, but everything else the same – keeps it gluten free and a tad healthier. Plus the cook time is chopped in half. Dinner in like 20 min or less. I eat this as a meal because it has meat and veggies, plus dairy!! Yummy…
I’ve made this recipe several times, it’s to die for. We have family coming over tonight, I know they will be requesting the recipe, so I have it already printed for them. Two thumbs up! Thanks for sharing.
I love your version of this recipe. Sometimes I make one with Gnocchi as well with the gnocchi water used as the thickening, but that breaks very easily. Your recipe intrigues me because you indicated you make it ahead for TGiving and then reheat at 350 for 30 minutes. That’s exactly what I’m going to do this year – I’m serving your exact recipe! Taking a test run on it tonight with only 1 lb of brussels sprouts just so I haven’t lost the hang of it. Shawn, can I make it the day before and be successful or the morning of or within 3 hours? Curious what you’ve done and had success with. Thanks for posting this! Very much looking forward to dinner!
HI,
Making these for thanksgiving and I am doubling the recipe and was wondering can you put these in bowls after baking and serve in a bowl instead? thx
michelle
Yes, you can definitely do that! Enjoy!
Hi, you have stated to use 1/2 and 1/2 for fewer calories, can it be made with low fat cream cheese, rather then the extremely high calorie 1/2 and half, to make it something that can be eaten by dieters?
Shouldn’t the first ‘until’ in step 3 be omitted?
Shouldn’t the ingredients say 2 tsp. minced garlic? I don’t know how much 2 tsp. of garlic is or how to measure it that way. Usually it’s chopped or minced or powder or something measurable. Cloves can’t really be measured.
It looks like a great recipe and I look forward to trying it.
The recipe calls for 2 tsp of minced garlic. The “minced” is italicized in the recipe ingredients.
You can buy the minced garlic in the squeeze bottle and on there it says how many cloves of garluc to tsp is.
Could you make this with broccoli Instead of Brussel sprouts ?
Can you make this ahead and then bake?
Yes! In fact, that’s usually the way we make it for Thanksgiving and Christmas!
Can you use frozen brussel sprouts? What changes would need to be made? Thanks!
You could use frozen brussels sprouts in this recipe. Just make sure they get heated all the way through!
Seriously the best Brussel sprouts recipe and pretty easy to make!
So glad you enjoyed them Janet!
I didn’t have real parm or mozzarella cheese so used havarti with a touch of cheddar and sprinkled dry parm on top. Think with cheese in recipe would be better. But family loved it!! Husband said try adding shrimp next time.
Can you freeze left overs.
Since there is cream in this recipe it might not freeze very well.
How do we know what the serving size is for the nutritional value that you have listed? I am new to tracking macros and wanted to make these yummy Brussel sprouts but didn’t see a serving size. Thanks
I’ve indicated that it serves 8 people. I didn’t measure exact serving sizes, but I would say that’s about 1/2 cup per person.
This has nothing to do with the recipes: My 1st wife n I spent the last week of September with her riding the “Outlaw Trail”…a week of 50 mile/day rides. What beautiful country (Especially at that time of year)! You do live in great part of our country!!!