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Creamy Brussels Sprouts with Bacon transforms humble Brussels sprouts into a rich and satisfying side that is perfect for gatherings or cozy dinners. This dish is layered with smokiness from thick cut bacon and blankets each bite in a creamy cheese sauce that will make even the pickiest eaters reach for seconds.
I first made this for Thanksgiving when searching for a way to win over my family’s Brussels skeptics. Now it makes an appearance every year and there are never any leftovers.
Ingredients
- Thick cut bacon: Adds deep savory flavor and a great crunch in every bite. Choose a high quality smoked bacon for best results
- Brussels sprouts: Look for bright green and tight heads for sweetness and no bitterness
- Salt and pepper: Simple seasoning that brings out the natural flavors
- Minced garlic: Lends aromatic zest and enhances the creamy sauce. Always use fresh garlic if you can
- Butter: Gives the creamy sauce its rich foundation. Use real unsalted butter for best taste
- All purpose flour: Helps thicken the sauce. Look for unbleached
- Heavy cream or half and half: Creates the luscious creamy base. Use heavy cream for more decadence
- Parmesan cheese: Melts into the sauce for a nutty cheesy depth. Buy a wedge and shred it yourself for best texture
- Mozzarella cheese: Adds gooeyness and a lovely golden top. Whole milk mozzarella melts beautifully
Step-by-Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to 400 degrees F so it is ready for baking. Set out a large cast iron skillet which can go from stove to oven.
- Cook the Bacon:
- Cut thick cut bacon into bite sized pieces. Cook in the skillet over medium heat until crisp and browned. Remove with a slotted spoon onto paper towels to drain. Carefully pour off all but two or three tablespoons of bacon grease for flavor.
- Char the Brussels Sprouts:
- Add halved Brussels sprouts to the hot bacon grease. Sprinkle with salt and pepper to taste. Cook over medium high heat stirring occasionally until the sprouts are lightly charred on the cut edges about six minutes. Stir in minced garlic and cook another minute until fragrant.
- Make the Cheese Sauce:
- Remove the Brussels sprouts to a plate. Melt butter in the skillet then sprinkle over the flour. Whisk constantly to blend. Slowly pour in the heavy cream in a thin stream while whisking to avoid lumps. Warm through then stir in shredded parmesan cheese until melted and smooth.
- Assemble the Casserole:
- Return Brussels sprouts and the cooked bacon to the pan. Toss to coat well in the sauce. Sprinkle mozzarella cheese on top and gently stir to distribute.
- Bake to Finish:
- Slide the skillet into the hot oven. Bake uncovered for fifteen to twenty minutes until the center is bubbling and the Brussels sprouts are very tender. Serve piping hot straight from the skillet.
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My favorite ingredient is definitely the parmesan cheese I always sneak a little extra into the sauce for an even nuttier cheesy kick It reminds me of my grandmother’s old fashioned casseroles which felt so special as a kid
Storage Tips
Store leftovers in a covered container in the fridge for up to three days. To reheat cover with foil and warm in a 350 degree F oven until bubbling. You can also microwave individual portions in short bursts stirring between each to keep the sauce creamy.
Ingredient Substitutions
Swap the bacon with pancetta or turkey bacon for a lighter option. No heavy cream on hand Use half and half or even whole milk for a slightly lighter sauce just simmer it a bit longer to thicken. For a nut free or vegetarian version simply skip the bacon and double the cheese.
Serving Suggestions
This pairs beautifully with roast poultry glazed ham or prime rib. I love piling it next to mashed potatoes and letting the creamy sauce mingle with everything on the plate Add a crisp green salad for a nicely balanced meal.
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Cultural Context
Brussels sprouts have deep European roots especially in Belgium but creamy casseroles like this are a nod to classic American holiday cooking. The cheese and bacon bring a Midwestern comfort food vibe that is irresistible.
Frequently Asked Questions
- → How do I keep Brussels sprouts tender but not mushy?
Briefly sauté Brussels sprouts to lightly char without overcooking, then bake until just tender and bubbly.
- → Can I use half and half instead of heavy cream?
Yes, half and half can be substituted for a lighter texture while still providing creaminess.
- → What cheeses pair best with Brussels sprouts?
Parmesan and mozzarella work well, offering both flavor and meltability. Feel free to experiment with others like Gruyère or fontina.
- → Is it necessary to use a cast iron skillet?
No, but cast iron retains heat well and gives a great sear. Any oven-safe pan works, or transfer to a baking dish after sautéing.
- → How should leftovers be stored and reheated?
Keep leftovers in an airtight container in the fridge. Reheat gently in the oven or microwave until warmed through.