Enjoy this simple creamy Brussels sprouts with bacon. It's creamy, bubbly goodness with lots of green veggies. Get ready to win over everyone, whether they love veggies or need a little convincing!
We bake our Brussels sprouts just like potatoes au gratin, loading them with cheese and cream until they reach that perfect balance of tender yet crisp inside.
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Ingredients
- Brussels sprouts - begin by removing the outer yellowish layers, as they tend to be bitter. Then, trim the ends and slice the larger Brussels sprouts in half.
- Heavy cream - to make our sauce thick and cheesy.
- Thyme - use fresh thyme, rosemary or parsley.
- Mozzarella and parmesan cheese - melty, nutty, and just perfect with the bacon and Brussels sprouts.
The full recipe and ingredients can be found in the recipe card below this post.
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Julia's Tip
Feel free to swap out Mozzarella for Gruyère or sharp white cheddar or any other flavorful, melty cheese you prefer.
How To Make Creamy Brussel Sprouts
- Prep. Cut the larger sprouts into half. Preheat your oven to 375°F | 190°C.
2. Cook bacon. Begin by crisping the bacon in a large oven-safe skillet over medium heat. Once done, transfer the bacon to a paper towel-lined plate to absorb excess oil. Set aside.
3. Cook Brussel sprouts. Remove most of the bacon fat from the skillet, leaving about 1 tablespoon for added flavor. Melt butter in the same skillet and add the Brussels sprouts, seasoning them with salt and pepper.
Cook and occasionally stir for approximately 6 minutes until the edges of the sprouts start crisping and lightly charring.
Stir in the garlic and cook for about a minute until fragrant.
4. Add cream and simmer. Next, sprinkle flour over the vegetables and stir to coat. Pour in the cream, bring to a boil while stirring, then reduce the heat to low and let it simmer for 3-4 minutes.
5. Return bacon. Add the cooked bacon back into the skillet and mix everything together well. Remove from heat.
6. Add cheesy layer. Top the Brussels sprouts with mozzarella and parmesan cheeses. Bake until the cheese is bubbly and the sprouts are cooked to your preference, approximately 15 minutes.
For a golden brown cheese topping, switch the oven to broil for 2-3 minutes.
Adjust seasoning to taste and garnish with fresh thyme before serving.
Optional topping: You could also add a crispy golden topping like I did with my potato ham casserole or cabbage casserole.
🥓 Make Next: Air Fryer Bacon Wrapped Chicken
Tips
- Prep the sprouts. Before roasting, remove the outer leaves of the sprouts as they can be dry and tough. Simply peel them off before cutting the sprouts in half.
- When shopping, opt for smaller sprouts. They have a milder flavor compared to larger ones, making them more palatable, especially for first-time Brussels sprout eaters.
- For a complete meal mix in chopped or shredded chicken before baking.
- Extra vegetables. Add more sauteed veg of choice, just make sure these will fit into the skillet. We love cauliflower, broccoli, thicker asparagus, and mushrooms.
- Don't overcook brussels sprouts in the skillet, they'll cook more once cream is added.
- Don't simmer the cheese, and add it only after removing the skillet from heat.
- Thin sauce with broth or cream if too thick.
What To Serve With Brussels Sprouts
- Serve it as a Side Dish. It is a great addition to any potluck party, we love to serve it with roasted turkey breast or pork tenderloin, or stuffed butternut squash.
- As a topping - for baked potatoes or savoring with pasta.
Freezing And Storing Instructions
- To Store. Transfer the casserole in an airtight container in the fridge for up to 3 days.
- To Freeze. Store the leftovers in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: that the Brussels sprouts might become a bit soft once thawed, but the flavors will remain delicious.
- To Reheat. To reheat, gently warm up leftovers in a baking dish in a 350°F oven or reheat them gently in the microwave.
- To Make Ahead. Make the casserole ahead, let it cool, cover with cling film, and refrigerate for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through to prevent drying.
Recipe Card
Creamy Brussel Sprouts Recipe
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pound Brussels sprouts, washed, (trim bottoms and cut large sprouts in half)
- 6 ounces bacon, cut into cubes
- 1 cup heavy cream
- 1 tablespoons butter
- 3 cloves garlic, finely chopped
- 2 teaspoons flour, I used GF blend
- ¼ cup grated mozzarella, from a block
- 2 tablespoons grated parmesan cheese, from a block
- salt and pepper to season
- fresh thyme sprigs for garnish
INSTRUCTIONS
- Preheat your oven to 375°F | 190°C. Begin by crisping the bacon in a large oven-safe skillet over medium heat. Once done, transfer the bacon to a paper towel-lined plate to absorb excess oil. Set aside.6 ounces bacon
- Remove most of the bacon fat from the skillet, leaving about 1 tablespoon for added flavor. Melt butter in the same skillet and add the Brussels sprouts, seasoning them with salt and pepper. Cook and occasionally stir for approximately 6 minutes until the edges of the sprouts start crisping and lightly charring.1 pound Brussels sprouts, 1 tablespoons butter, salt and pepper to season
- Stir in the garlic and cook for about a minute until fragrant.3 cloves garlic
- Next, sprinkle flour over the vegetables and stir to coat. Pour in the cream, bring to a boil while stirring, then reduce the heat to low and let it simmer for 3-4 minutes.2 teaspoons flour, 1 cup heavy cream
- Add the cooked bacon back into the skillet and mix everything together well. Remove from heat.6 ounces bacon
- Top the Brussels sprouts with mozzarella and parmesan cheeses. Bake until the cheese is bubbly and the sprouts are cooked to your preference, approximately 15 minutes. For a golden brown cheese topping, switch the oven to broil for 2-3 minutes.¼ cup grated mozzarella, 2 tablespoons grated parmesan cheese
- Adjust seasoning to taste and garnish with fresh thyme before serving.fresh thyme sprigs for garnish
NOTES
- To Store. Transfer the casserole in an airtight container in the fridge for up to 3 days.
- To Freeze. Store the leftovers in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: that the Brussels sprouts might become a bit soft once thawed, but the flavors will remain delicious.
- To Reheat. To reheat, gently warm up leftovers in a baking dish in a 350°F oven or reheat them gently in the microwave.
- To Make Ahead. Make the casserole ahead, let it cool, cover with cling film, and refrigerate for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through to prevent drying.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Sonia
I have not tried the recipe yet. However I will as soon as I can. It looks absolutely delicious! Thank you.
Julia
enjoy, this one is a keeper!
Julia | The Yummy Bowl
enjoy a delicious side of brussel sprouts in cheesy sauce, or make it a meal by adding your favorite protein to the skillet!