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These creamy garlic parmesan Brussels Sprouts with Bacon are comfort food at its best. The sprouts turn golden and tender, wrapped in a silky garlic cream sauce, with smoky bacon tucked through and a bubbling layer of mozzarella and parmesan on top.
Simple, cozy, and so good you’ll forget you ever doubted Brussels Sprouts.
The Secret to Its Charm
For me, it’s all about the mix: smoky bacon, tender golden sprouts, that creamy garlic sauce, and a blanket of bubbling cheese on top. Every bite of these Creamy Garlic Parmesan Brussels Sprouts with Bacon has a little crunch, a little creaminess, and a whole lot of comfort.
I love it because it’s quick, simple, and always a crowd-pleaser—but honestly, I make it just as much for myself. One pan, a handful of ingredients, and suddenly Brussels Sprouts feel like the star of the table. And if you’re craving more cozy comfort, my Parmesan Scalloped Potatoes and Easy Mozzarella Chicken will hit the spot too.
Inside My Brussels Sprouts Bowl
Just a handful of simple ingredients make this side dish rich, cozy, and a little irresistible. Here are the stars of the show:
- Brussels sprouts: Seared until golden, tender on the inside with those perfect crispy edges.
- Bacon: Smoky, salty, and just the right amount of crunch in every bite.
- Garlic & cream: The silky base that wraps everything in comfort.
- Mozzarella & parmesan: A bubbling, cheesy topping that ties it all together.
Note: Find the full list of ingredients and measurements in the Recipe Card.
The Way I Toss It Together
This isn’t a fussy recipe—it’s my favorite kind of kitchen magic. A few simple moves, a little crunch, a creamy swirl, and suddenly you’ve got a taco salad that feels like a fiesta in a bowl.
- Start with the bacon. Cook until golden and crispy, then set aside (you’ll need it later).
- Keep some flavor. Drain most of the fat, but leave just enough to coat the pan.
- Melt the butter. Add it straight into that skillet of goodness.
- Add the sprouts. Toss them in cut-side down, season, and let them get that golden sear.
- Garlic time. Stir through the chopped garlic until fragrant.
- Pour in the cream. Let everything simmer until the sprouts turn tender in that silky sauce.
- Make it cheesy. Scatter mozzarella and parmesan over the top, then bring the bacon back in.
- Finish bubbling. Bake or broil until the cheese is golden and irresistible.
If you’re into cozy sides and easy comfort, you’ll fall head over heels for these too. My Bacon & Creamy Garlic Mushrooms are buttery, cheesy, and ready in minutes—perfect when you need something indulgent fast. Craving something sweeter? These Cheesy Garlic Sweet Potatoes come out soft, golden, and smothered in melty cheese (you’ll be fighting over the last bite). And for nights when you want the whole dinner sorted in one pan, my Tomato Basil Chicken & Rice is juicy, saucy, and loaded with fresh basil flavor.
FAQs
Absolutely. Mozzarella and parmesan give that bubbly golden finish, but Gruyère or even cheddar will add a fun twist.
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or skillet so the cheese gets melty again.
They pair beautifully with roast chicken, steak, or even a holiday turkey. Honestly though, I’ve eaten them straight from the pan as a main.
See It In Action: Step-By-Step
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Brussel Sprouts With Bacon Recipe
Ingredients
- 10 oz bacon cut into strips
- 2 tbsp butter
- 2 lbs brussel sprouts washed, trim bottoms and cut sprouts in half
- 1 pinch salt to season
- 1 pinch pepper to season
- 5 cloves garlic finely chopped
- 1 1/2 cups light cream or heavy cream, thickened cream
- 1 1/2 tsp cornstarch slurry mixed with 1 tablespoon water
- 1/3 cup mozzarella fresh shredded or grated
- 1/4 cup parmesan cheese fresh shredded or grated
Instructions
- Preheat oven to 375°F | 190°C.
- Fry bacon in a large oven-safe skillet over medium heat until crispy. Transfer to a paper towel–lined plate.
- Drain most of the bacon fat, leaving 1–2 tablespoons. Melt butter in the same pan, add Brussels sprouts, season with salt and pepper, and cook for 6 minutes until edges are golden and slightly charred.
- Add garlic, cook 1 minute until fragrant. Stir in cream, reduce heat to low, and simmer 3–4 minutes until sprouts are tender.
- If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
- Return bacon to the pan and mix well. Top with mozzarella and parmesan. Bake 15 minutes, until cheese is bubbly. For a browned top, broil 2–3 minutes.
- Finish with extra pepper if desired. Garnish with parsley, thyme, or rosemary.
Notes
- Scrape up all those golden browned bits from the pan—they’re pure flavor.
- Want it creamier? Add a splash more cream or cheese.
- Love a little kick? Sprinkle in some chili flakes or finish with lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic! I’ve been making this recipe for years and finally decided that it’s worth taking time to say thank you. Thank you for making brussel sprouts part of our families tradition!
Very rich and creamy, we ate it as a main course but I sliced the sprouts on a mandolin slicer and it turned out much better.
When combining everything before putting it in the oven, could you transfer it all to a baking pan (like Pyrex) for a more refined presentation? Like others, thinking of doing this for Thanksgiving.
Hi Jennifer, Yes, absolutely! That will work perfectly. Just transfer everything to your Pyrex or baking pan at step 6 (right before topping with cheese), and then bake and broil as directed. It’s a great idea for presentation, especially for Thanksgiving! Enjoy Xx
This recipe is a family favorite! My cousin made this for a family holiday meal and it was a hit! I would give it 10/10 stars!
Delish, we have this as a main course. sliced the brussel sprouts and the smokey creaminess was more intense. Family loves it.
I have made this before and it was a huge hit so looking to make this again for thanksgiving this year – what would be the best way to prep this dish ahead of time and finish it off when we get to the hosts house.
Hi Lauren, to Prep ahead just cook the bacon and partially cook the sprouts. Store them separately in the fridge. To serve: Throw everything in a hot skillet at your host’s house to heat through and get a nice char. Done! Enjoy Thanksgiving! Xx
Love the smoky creaminess and flavor of the dish. Instead of Mozzarella I used asiago but both versions are very good .
This was delicious. My family loved the blended flavor of the brussels with the cream and bacon but adding cheese on top really makes it pop. We ate this as a main meal with a side salad. This will certainly be going into my rotation of dinners.
My wife and I trim the bottoms of the sprouts, then we peel and separate all the leaves and cook them that way. That way all the leaves get the flavour of the bacon & spices. In the beginning it will at first be a pile of leaves, but it shrinks down while cooking..