Creamy Brussels Sprouts Bacon

There is something about bubbling, creamy Brussels sprouts paired with smoky bacon that turns even the most reluctant veggie eaters into eager fans. This recipe is my answer to a holiday side that feels both indulgent and easy, with every bite wrapped in savory goodness and finished under a golden layer of cheese.

When I first made this, I was short on time before guests arrived and tossed it in the oven without fuss. Everyone asked for seconds and I almost never had leftovers since.

Ingredients

• Thick cut bacon: Look for bacon with a balance of fat and meat because it will stay chewy and crisp in the final dish
• Brussels sprouts: Choose sprouts that feel dense and look bright green as fresher ones caramelize best
• Garlic: Minced garlic delivers a backbone of mellow sweetness
• Butter: Real butter creates a rich base for the sauce
• All-purpose flour: Essential for thickening so the cream sauce clings to the sprouts
• Heavy cream or half and half: For the creamiest texture go for heavy cream but half and half also works if you prefer lighter results
• Parmesan cheese: Aged parmesan melts perfectly and gives the sauce a nutty flavor
• Mozzarella cheese: Shredded mozzarella bakes into a bubbly golden layer
• Salt and pepper: Use freshly cracked pepper for the best bite and sea salt to enhance the natural flavors

Instructions

Preheat the Oven:

Set your oven to 400 degrees to get it hot and ready while you cook the other components. This way the dish bubbles up quickly and evenly.

Crisp the Bacon:

Slice the bacon into bite sized pieces and place them in a large cast iron skillet. Let them cook over medium heat until browned and crisp making sure to stir so every bit cooks. Scoop out the bacon with a slotted spoon so extra grease drips off and place it on a paper towel lined plate.

Sauté the Brussels Sprouts:

Keep two to three tablespoons of the hot bacon grease in the skillet for roasting flavor. Add trimmed and halved Brussels sprouts straight into the pan. Season with salt and pepper and cook over medium high heat for about six minutes. Keep turning so the cut sides char and caramelize. Once they are golden and softening add the minced garlic and cook just until you start to smell it.

Make the Cream Sauce:

Take the Brussels sprouts out of the pan onto a plate. Drop in butter over medium heat. As soon as it melts whisk in the flour. Let the flour cook for a minute so it loses its raw taste. Gradually whisk in the heavy cream and heat everything until the sauce is hot and thickened. Add the parmesan cheese and mix till smooth and velvety.

Combine Everything:

Place the Brussels sprouts and the crisp bacon back into the pan. Stir so every piece gets coated in the creamy sauce. If your pan is not oven safe use a baking dish instead and pour the sauce over the top. Sprinkle mozzarella cheese all over and lightly mix so it sits just under the surface.

Bake Until Bubbly:

Transfer the pan or dish to your hot oven. Bake for fifteen to twenty minutes. You are looking for the sauce to bubble and the Brussels sprouts to be fork tender. Serve immediately while the cheese is still gooey.

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One year my niece insisted on helping with the cheese and her giggles still come to mind whenever I stir in the final handful of mozzarella. Parmesan also reminds me of old Sunday suppers with my dad who could never resist sneaking an extra sprinkle on top.

Storage Tips

Let the dish cool fully before refrigerating. Store in a covered container for up to four days. Reheat gently in the oven or microwave covered to keep everything creamy. If you want to freeze it bake the dish without the mozzarella topping then cool completely and wrap tightly. Add fresh cheese before reheating in the oven until hot and bubbly.

Ingredient Substitutions

If you are out of bacon try pancetta or even diced ham for another layer of savory flavor. For a vegetarian version skip the meat and use a spoonful of smoked paprika in the cream. Swiss or Gruyere make fun alternates to mozzarella and add more depth. To lighten things use half and half instead of cream and reduce the amount of butter.

Serving Suggestions

Serve this creamy Brussels sprouts dish alongside roast turkey prime rib or simple roast chicken. It is rich enough to stand up to other festive dishes but does not overpower them. For an everyday meal I like to pair leftovers with a crusty piece of bread or tuck them into a warm baguette for a hearty sandwich.

Cultural and Historical Context

Brussels sprouts have roots tracing to ancient Rome but the modern vegetable is named for Brussels Belgium where it became popular in the fifteenth century. Cooking them with cream and bacon is inspired by French bistro style gratins which aim for earthy sweetness and a cozy creamy finish. I love seeing this classic mix become the star of modern holiday tables.

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This dish is always a hit on my dinner table and brings happy memories of family celebrations. Enjoy making it your own and sharing it with people you love.

Frequently Asked Questions

→ How do you keep Brussels sprouts tender and not mushy?

Sauté Brussels sprouts just until lightly charred, then bake until fork-tender. Avoid overcooking to preserve texture.

→ Why use both parmesan and mozzarella cheese?

Parmesan adds savory depth, while mozzarella melts smoothly for a luscious, creamy sauce.

→ Can I make this dish ahead of time?

Yes, assemble up to the baking step and refrigerate. Bake just before serving for best freshness and texture.

→ What is the best way to trim Brussels sprouts?

Slice off the stem and remove any tough or yellowed outer leaves before halving each sprout.

→ Is it necessary to use a cast iron skillet?

A cast iron skillet holds heat well, creating extra crispness, but any oven-safe pan or baking dish will work.