Creamy Brussels Sprouts with Bacon for Easy Holiday Sides (Print version)
Tender Brussels sprouts baked in a creamy cheese sauce with smoky bacon for an easy holiday side dish.
# Ingredients:
For the sprouts and bacon
01 -
2 lb (900 g) Brussels sprouts, trimmed and halved
02 -
6 oz (170 g) thick-cut bacon, chopped
03 -
2 tablespoons unsalted butter
04 -
1 medium shallot, finely chopped
05 -
4 cloves garlic, minced
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon black pepper
08 -
1/8 teaspoon ground nutmeg
For the creamy sauce
09 -
1 cup (240 ml) heavy cream
10 -
1 tablespoon Dijon mustard
11 -
1 cup (115 g) freshly shredded sharp white cheddar
12 -
1/2 cup (45 g) freshly grated Parmesan, divided
13 -
1 tablespoon chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Set a 12-inch oven-safe skillet over medium heat.
02 -
Add the chopped bacon and cook for 6-8 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of drippings in the skillet.
03 -
Add the Brussels sprouts cut-side down in the hot drippings. Cook for 6-8 minutes, turning once or twice, until browned in spots and starting to soften.
04 -
Stir in the butter, shallot, garlic, salt, pepper, and nutmeg. Cook for 1-2 minutes, just until the shallot softens and the garlic is fragrant.
05 -
Pour in the heavy cream and whisk in the Dijon mustard. Simmer gently for 2-3 minutes, then stir in the cheddar and 1/4 cup Parmesan until melted and smooth.
06 -
Scatter the cooked bacon and remaining 1/4 cup Parmesan over the top. Bake for 14-18 minutes, until bubbling at the edges and the sprouts are tender. Rest for 5 minutes, then sprinkle with parsley and serve.
# Good to know:
01 -
Best served hot after a 5-minute rest.
02 -
Can be assembled up to 24 hours ahead and baked before serving.
03 -
Use freshly grated cheese for the smoothest sauce.