Brussels Sprouts with Bacon

This creamy Brussels sprouts with bacon transforms the often-maligned vegetable into an irresistible side dish that converts even the staunchest Brussels sprouts skeptics. The combination of charred sprouts, crispy bacon, and rich cheese sauce creates a comforting dish perfect for holiday gatherings or weeknight dinners.

I first made this dish for Thanksgiving when searching for a vegetable that could hold its own against the turkey and stuffing. Now my family specifically requests these creamy Brussels sprouts for every holiday meal and random Tuesday nights alike.

Ingredients

• Brussels sprouts. Choose firm bright green sprouts with tightly closed leaves for the freshest flavor. Smaller sprouts tend to be sweeter.
• Thick cut bacon. Provides a smoky richness that complements the sprouts perfectly. Look for quality bacon with visible fat marbling.
• Heavy cream. Creates the luxurious sauce base. You can substitute half and half for a slightly lighter version.
• Parmesan cheese. Adds nutty depth to the sauce. Freshly grated works best for smooth melting.
• Mozzarella cheese. Creates that irresistible golden brown top. Low moisture mozzarella provides the best melt.
• Unsalted butter. Gives you control over the final saltiness of the dish.
• All purpose flour. Thickens the cream sauce to velvety perfection.
• Garlic. Fresh minced garlic provides aromatic punch. Look for firm bulbs without sprouting.
• Salt. Enhances all flavors in the dish.
• Black pepper. Adds gentle heat that complements the sprouts.

How To Make Creamy Brussels Sprouts Bacon

Preheat the oven.

Set your oven to 200°C to ensure it reaches proper temperature before baking the final dish.

Crisp the bacon.

In a large cast iron skillet over medium heat cook bacon pieces until thoroughly browned and crisp which takes about 8 minutes. The key is cooking slowly enough that fat renders completely without burning. Remove with a slotted spoon and place on a paper towel lined plate to drain excess grease.

Prepare the skillet.

Reserve 30 to 45 ml bacon fat in the pan discarding excess. This measured amount provides flavor without making the dish overly greasy.

Char the sprouts.

Add Brussels sprouts to the reserved bacon fat and season generously with salt and black pepper. Sauté over medium high heat for approximately 6 minutes until you see nice caramelization developing. The slight char adds tremendous flavor.

Add aromatics.

Stir in minced garlic and cook for exactly 1 minute until fragrant. Be careful not to burn the garlic which can happen quickly and create bitterness.

Prepare for sauce.

Transfer Brussels sprouts to a plate or an ovenproof baking dish if your skillet is not oven safe. Keep warm while preparing sauce.

Create the roux.

Melt butter in skillet over medium heat then whisk in the flour vigorously until smooth with no lumps. Cook for about 1 minute to remove raw flour taste.

Make cream sauce.

Gradually pour in the cream whisking continually until heated through and thickened which takes about 3 to 4 minutes. The sauce should coat the back of a spoon.

Add cheese.

Stir in parmesan cheese until completely melted and the sauce is silky smooth. Taste and adjust seasoning if needed.

Combine components.

Return Brussels sprouts and bacon to the skillet and gently stir to thoroughly coat with the sauce. If using a baking dish pour the sauce over and mix carefully.

Add final cheese.

Sprinkle grated mozzarella evenly over the top and give a quick stir to distribute some throughout the mixture while leaving plenty on top.

Bake to perfection.

Bake in the preheated oven for 15 to 20 minutes until the center is actively bubbling and Brussels sprouts are fully tender. The top should be golden brown and irresistibly crusty.

Serve promptly.

This dish is best enjoyed immediately while hot and bubbling for maximum flavor and texture.

The bacon is truly the secret weapon in this recipe. I accidentally discovered that holding back some of the crispy bacon bits to sprinkle on top just before serving adds an extra textural element that makes people come back for seconds. My grandmother who claimed to hate Brussels sprouts her entire life now requests this dish specifically when she visits.

Choosing The Best Brussels Sprouts

Select Brussels sprouts that feel firm and heavy for their size with bright green tightly packed leaves. Smaller sprouts tend to have a sweeter flavor while larger ones can develop a stronger cabbage like taste. For this recipe consistent sizing is important for even cooking so try to choose sprouts of similar size or cut larger ones into quarters rather than halves.

Make Ahead Options

You can prepare this dish up to 24 hours in advance and refrigerate before baking. Complete all steps through combining the components but save the final mozzarella topping and baking for just before serving. Allow an extra 5 to 10 minutes of baking time if starting from refrigerated. This make ahead option is perfect for holiday meals when oven space and time are at a premium.

Variations To Try

This versatile recipe welcomes creative adaptations to suit your taste preferences. Try adding caramelized onions for additional sweetness or substitute pancetta for the bacon for an Italian twist. For heat lovers a pinch of red pepper flakes in the cream sauce adds a pleasant warmth. Vegetarians can skip the bacon entirely and use olive oil for sautéing with a splash of liquid smoke for that smoky essence.

Serving Suggestions

Serve these creamy Brussels sprouts alongside roasted chicken beef tenderloin or holiday turkey. For a complete meal pairing include a simple green salad with vinaigrette to balance the richness. If serving as part of a larger spread consider placing the skillet on a trivet in the center of the table for a dramatic presentation that keeps the dish warm throughout the meal.

For an extra special presentation sprinkle additional crispy bacon bits and a few shavings of fresh parmesan over the top just before serving. The visual contrast of the golden brown surface with the bright bits of bacon creates an irresistible appeal that draws everyone to the table. I like to serve this directly from the cast iron skillet for a rustic presentation that keeps the dish hot throughout the meal.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes! You can prepare everything up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time since it will be cold from the refrigerator.

→ What can I substitute for heavy cream?

Half and half works well as mentioned in the ingredients list. For a lighter version, you could use whole milk, though the sauce won't be quite as rich. For dairy-free options, full-fat coconut milk can work, though it will add a slight coconut flavor.

→ How do I know when Brussels sprouts are properly cooked?

Perfectly cooked Brussels sprouts should be tender when pierced with a fork, but still maintain some structure. They shouldn't be mushy. The outer leaves will be slightly crisp and charred, which adds great flavor.

→ What main dishes pair well with this?

This rich side dish pairs beautifully with roasted chicken, baked ham, or grilled steak. For a holiday meal, it makes an excellent accompaniment to turkey or prime rib. The creamy, indulgent nature of this dish means it works well with simpler, less sauced main courses.

→ Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are recommended for the best texture and ability to char properly. If using frozen, thaw completely and pat very dry before cooking. You may not achieve the same level of caramelization, but the dish will still be delicious.

→ How do I reheat leftovers?

Reheat in a 175°C oven, covered with foil, for about 15-20 minutes until heated through. You can also microwave portions, though the texture won't be as good. Add a splash of cream if the sauce seems too thick after storage.