Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to enjoy Sprouts! Low Carb and Keto WITH VIDEO!
Sautéed creamy Brussels Sprouts and bacon oven baked in a cheesy garlic sauce topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love (me included)!
The comments speak for themselves.
BRUSSEL SPROUTS
Normally we can’t stand Brussels sprouts. When I see a sprouts recipe, I run in the other direction while pinching my nose. RUNNN.
But these? These creamy sprouts are SO GOOD! I’m now a true convert…because sautéed Brussel sprouts with bacon swimming in delicious sauce filled with garlic and parmesan? Delicious!
HOW TO COOK BRUSSEL SPROUTS WITH BACON
Frying bacon in a skillet and sautéing sprouts in the some of the leftover bacon fat with some butter added in starts these sprouts off in the right direction. Then throwing them together with the following ingredients guarantees delicious sprouts even kids go crazy for!
- Garlic ✔
- Cream ✔
- Mozzarella Cheese ✔
- Parmesan Cheese ✔
HOW TO MAKE CREAMY SPROUTS TASTE GOOD!
The combination of garlic and parmesan can make anything taste good, really. Play around with the cheese options by swapping out mozzarella for other another type of cheese. Some options include Provolone, White Cheddar, Gruyere, or even Swiss.
To make the sauce even thicker you can add in a cornstarch slurry (cornstarch mixed with water before adding into the sauce) or use heavy cream if you’re looking for something richer.
Even though this is not a traditional oven roasted sprouts recipe as we start the cooking process in a pan first, we finish them off in the oven to allow the cheese to melt through the sauce and create a perfectly golden top.
Easy Creamy Brussel Sprouts on VIDEO!
MORE BRUSSEL SPROUTS RECIPES!
Cheesy Garlic Roasted Brussels Sprouts
Roasted Brussels Sprouts with Bacon
Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
Creamy Garlic Parmesan Brussel Sprouts with Bacon
Ingredients
- 10 ounces (300 g) bacon, cut into strips
- 2 tablespoons butter
- 2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
- Salt and pepper to season
- 5 cloves garlic finely chopped
- 1 1/2 cups (400 ml) light or heavy cream, (thickened cream)
- 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
- 1/3 cup fresh shredded or grated mozzarella
- 1/4 cup fresh shredded or grated parmesan cheese
Instructions
- Preheat oven to 375°F | 190°C.
- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
- Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
- Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
- If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
- Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
- Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
Mar says
I’ve made this before and LOVED it! I want to make it tonight but do not have heavy cream. What can I use instead?
Deppi says
Oh yeah!!!!!!!!! So delicious!!!!
Polina says
These are delicious! I will be adding this to my regular repertoire! Question about the nutrition information you posted – is that per serving or for the whole dish?
Meg says
I usually do not remember to comment but this recipe was spot on. I used shredded brussel sprouts (1lb), a third of the bacon and reduced cream by half, no cornstarch….kept everything else same. Was crazy good. Ate as meal vs a side. Doing same for lunch tomorrow. Will definitely be making again and again. Thank you!
Jennifer says
I have never eaten a brussel sprout or cooked brussel sprouts…and I’m 50 years old! However, this recipe had me eating them right out of the pan!! I cooked just as stated with the heavy cream but I halved everything because I only had one pound of brussel sprouts. Admittedly I may have done more than half of the cheeses 🙂 (used gouda and parmesan on hand). Baked in an 8 x 8 glass pan since I don’t have the right oven-safe stovetop to oven pan. Incredibly delicious! I can’t wait to try some of your other recipes…especially the shrimp ones!
Jennifer says
*I didn’t need the cornstarch since I used the heavy cream.
Mary Granol says
Would you be able to make any of this a day ahead or does everything have to be done right before serving?
Pam Healy says
That was my question too! Think I am going to give it a try!
Christy says
I make this ahead of time, let cool and refrigerate overnight. The next day i throw it in the oven for 20 minutes and it is amazing!!
JoAnn says
This recipe was delicious! I did not need the slurry, and I only had Parmesan in the house, so I only used that. I can’t wait to make this again!
Jeanne says
All I can say is YUMMY ! I tried this recipe tonight, and I am amazed at how good it is. Brussel Sprouts, who knew ? This will be a regular in my menu planning. I can’t wait to try a lot more of your recipes as you are an amazing cook ! Thank you so much,
Julie says
I had smoked mozzarella on and and added that. omg so good!!
Ron says
Amazing! These sprouts are delicious and made a great side replacement with steaks. Will make these many more times. We even transferred to a casserole dish to bake! Thank you for sharing!
Melissa says
One of our favorites!
Chris Nelson says
Oh my goodness. I just made this. Slight deviation as i was listening to my ancestors while “measuring and seasoning”. This is delicious. Thank you for sharing!
ANne says
just had this for the first time, and OMG. That’s all…. OMFG.
Vonda says
This is my favorite recipe on here! I make this at least 3 times a month!
Meagan McCrane says
YUMMMM!!! Love everything about this recipe
SH says
So GOOD! This recipe has turned Brussel sprout haters into lovers. Truly decadent and a keeper for sure!
Richard Pomerantz says
We actually like and eat brussel sprouts a lot, but to be fair, wouldn’t that sauce taste pretty darn good even on card board?
Karina says
Haha! Yes, yes it would. lol
Sherri says
My friends and family LOVE this recipe! It is delicious!!!! I added sauteed chicken into the recipe and it makes a perfect meal. Thanks for sharing this.
Jo Ann says
I have disliked Brussels sprouts all my life, but this recipe changed that! Thank you! I made half the recipe for hubby and I.. It was just right. I added 2 oz. cream cheese to thicken the sauce instead of the cornstarch.
Don says
Wicked flavours, One turned out a bit over cooked. We prefer sprouts more al dente so I’ll shorten the cooking time a bit next time. This is up there with loaded cauliflower.
James Cooke says
One word… Fabulous!
Karen Caldwell says
Holy moly! I have NEVER liked Brussels sprouts til this recipe. My husband actually ASKS me to make this. Simple, delicious! I tried another recipe with fancy cheeses and it couldn’t stand up to this. I added mushrooms too ‘cause I add these little superfood guys to everything.
Jacolyn O'Sullivan says
So DELICIOUS!!! I’ve already made it a number of times and so east too! LOVE IT!
Jason Crane says
My father is a meat and potatoes kinda guy. Anything green is rabbit food and he wont touch it. 72 years of being a picky eater he’s unlikely to change his ways. After hearing everyone else rave about these, we finally convinced him to try them. He complained there weren’t more! Holy crap! If it’s good enough for my dad, it’s good enough for anybody.
Karina says
Jason that’s AWESOME!
Kirby Clark says
Has anyone ever substituted Cauliflower in this recipe? I’m taking this to a “family” dinner and I don’t know how many people will even try it when they see brussel sprouts. I made some roasted brussel sprouts with mushrooms and garlic for Thanksgiving and they all passed them by.
Karina says
Hi Kirby, yes you can definitely substitute the brussel sprouts for cauliflower in this recipe, just keep an eye on them in the oven like anything! Merry Christmas!
Kathleen says
Just wondering if I can use cheddar and Parmesan since I don’t have mozzarella
Kendra Foy says
I cooked this with mozzarella, parmesan, and cheddar! I also added some pulled chicken breast to make it a whole keto meal. Mmm good!!
April says
I first made this for Thanksgiving and it’s now a family favorite. I’m keto so I didn’t use the slurry – instead I mixed the Parmesan into the sauce to thicken it. I’m going to add some Gruyere today to compliment our Christmas ham!
Karina says
Sounds good April glad you enjoyed! Happy holidays to you and your family!
Kim k says
Hello!
I will be making this on Christmas, and had 2 questions
1) can i use shaved brussel sprouts instead of halves?
2) do i have to blanch the brussel sprouts before cooking?
Thanks for any helpful advice!
Karina says
Hi Kim! 1) Yes 2) No need to blanch! Happy holidays!
Beth H says
Man, was this GOOD! I only had half-and-half on hand (no cream), so I used that and did the cornstarch slurry to thicken a bit. I did put the broiler on for a a couple of minutes, and the pan came out of the oven nicely browned, thickened, and with little crusty brown bits that my husband was picking off the pan even after he was too full to eat more. Thanks for the great recipe – nice to do a veggie we don’t usually make!
Karina says
Oh YUUUUUMMM! Crusty bits are the BEST!
maryann says
I was wondering if you think it would be just as good if its made the day before and just reheated in the oven before party ?
Karina says
Hi Maryann! Absolutely! If making them the day before, cook them until they are JUST getting tender on the inside but still crunchy on the inside. That way when you’re reheating they won’t ever cook and go too soggy 🙂 I hope that helps!
Carol says
OH MAN, was this GOOD! I love brussel sprouts anyway but this blew everyone away. I browned a few pork chops and put them in the bottom of a casserole dish, topped them with the brussel sprouts and cream sauce and tossed it in the oven for awhile. Absolutely amazing and we will certainly make it again!
Ros kelln says
Could you finish this off inn the microwave instead? We won’t have use of an oven
Karina says
Hi Ros. I suggest continuing over stove top until they are fork tender. Please let me know how you go!
Mary Sever says
I roasted my sprouts in the oven in cookie sheet I cooked bacon in. Added butter and the garlic I had sautéed and roasted until edges were crisped. Then put everything In crock pot and Took to work Cooked for 2 1/2 hours on high. I had to email over 10 people the recipe afterwards. Tomorrow making it with Fresh asparagus to see how that turns out.
Kelly Sutton says
Great recipe, I love brussels sprouts – I made into a main dish by swapping out kielbasa instead of the bacon.
Kathy says
Can u make this using skim milk and the cornstarch slurry?
Karina says
Yes, that sounds great! I like your idea! Please let me know how it turns out! XO
Joni says
Ate Brussel Sprouts on time in my life and swore i would never eat them again. Well i did, and i am happy to say..”these were great!” And yes, i will make them again. Hubby even liked them and went back for seconds. I halved the recipe and it was perfect for the 2 of us.. thank you.
Diana says
You could easily make this Keto by subbing the corn starch with Glucomannan Powder or Almond Flour. Thinking this will make a great Thanksgiving side dish!
Charlene says
I don’t like Brussels sprouts either but this recipe looks so go that I’m going to make this soon. I too usually run far away from those recipes (I guess my mother just didn’t make them right).
Oksana Gileva says
Well, you never tried Fried Brussel Sprouts with Bacon&Mashed Potatoes Omelette. It’s superyammy
Anthony says
Hi Katrina.
You have got us hooked onto your site from day one and we’ve done close to 15 dishes in the first week since we came across it. Please try to have a video demonstration for all your recipes as this helps us a lot.
Going to try out the Brussel Sprout since it looks so yummy. What do you generally eat it with?
Thank you for the awesome recipes.
Doris Hall says
What are u referring to when “cream” in the recipe? Evaporated milk? Heavy whipping cream? I don’t understand.
Karina says
As the recipe states: light, heavy cream or thickened cream.
Sarah says
I would also like to know what it means. Is it heavy whipping cream or is there something else?
Cara says
Heavy whipping cream is heavy cream. Whenever a recipe calls for cream I use heavy whipping cream.
Stacy says
Hi just wondered, what do you mean thickened cream?
Karina says
Heavy cream
Carrie says
This KILLED at a harvest party this weekend! The most liked by far. My boyfriend is begging me to make it again this weekend. So incredibly good!
Karina says
That is so awesome! What a great dish to bring to a party! Thank you for sharing! XO
Penny Barson says
Your recipes are great… however it would be nice to be able to have an email option so that I can save on my computer
Karina says
Thank you so much! I really appreciate it! I will keep[ that in mind and see what we can do. You are welcome to pin any of my recipes to Pinterest if you are interested. XO
Maria says
I have made this recipe so many times and they are awesome!! Karina’s recipes are always good. That woman can sure cook. I love following her.
Kay says
If you’re looking at the recipe on your phone, you have the option to forward to your email. I’ve sent several to my email. Hope this helps…
Nancy Jo says
Best Side Of Sprouts I Have Ever Had!!!! Made This and my Family Bout fell on the floor!!!! No Kidding!!! They Said How Deliciously Creamy This! The Bacon Even Made It More Devine!!!! The sauce is so delicious it would make a great dip for bread or like items,. My son was unable to attend dinner at that time it was made so I saved him some and he had it leftover and I still got the same reaction as the other family members had when first trying it. He said that was so good he never tasted sprouts with so much flavor!!! I want to make this more often as it was a big hit at our house!!! I did not change a thing and Would NOT change a thing, Perfect!
B Walsh says
OMG this is insane! Easy to make, too.
I used heavy cream and added some of the cornstarch mix, no problem.
I omitted salt an pepper altogether because I used pepper bacon and figured correctly that because of the salt in the bacon, butter, and cheese I wouldn’t need any. You could always add pepper if desired. Too much salt and you might as well throw it out.
Next time I’m adding some sauteed sliced mushrooms.
Karina says
That is great to hear! I am so glad that you made it your own and it turned out great for you. Let me know how it went with the sliced mushrooms! XO
Sandra Ellis says
Can this be prepared ahead of time. Other comments are the same as mine and the question was never answered. Love to know if it can be made ahead of time
Karina says
It can be made ahead of time but it is best to be served warm. Hope that helps! Enjoy!
hswife says
Amazing music too…sounds like 1970s Earl Klugh.
Florence Cathcart says
Your recipe says “10 oz bacon cut into strips” Bacon usually comes in strips so I have to ask if you mean panchetta instead of regular bacon?
Karina says
I used regular bacon for this recipe. Sorry for the confusion. Enjoy!
Lynn Williams says
When preparing this dish I cook my bacon and chop it prior to adding. Also, I dont like crispy bacon, so I bake mine in the oven and remove it before it becomes crispy.
John Spivey says
This is the first time I’ve ever left a comment about a recipe and I’m doing so because it turned out so incredibly good. Every time I started to push away from this, I found myself continuing to nibble away at it. I’m stuffed! Thank you for a fantastic recipe for one of my favorite foods.
Gregory D Lake says
How much is a serving size, please???
Karina says
I like to use myfitnespal.com for any nutritional information. Hope that helps you find what you are looking for! Thanks so much for following along with me!
dave says
Hi Karina, Thanks for the recipe! Just pulled the pan outa’ the oven and the kitchen smells great!
Just took a bite (WOW! That’s hot!)
Incredible flavor!
Thanks again!
Karina says
That sounds fantastic! I am so glad that you enjoyed them and they are tasting so good! Thank you so much for sharing and letting me know!
Christian Levin says
The recipe is gone can I get a copy of it please?
Karina says
Christian, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! Here is the recipe for Creamy Garlic Parmesan Brussels Sprouts and Bacon: https://cafedelites.com/creamy-garlic-parmesan-brussels-sprouts-bacon/.
Gloria says
I can’t see the actual recipe on this page, only rye beautiful pictures and comments. Could I have it sent to me please?
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue and we are working on it right now. Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Laurie says
I love Brussel Sprouts in all forms, but this recipe is HEAVEN! Best Brussel Sprouts recipe EVER. Crispy sprouts, creamy cheese, bacon…it’s all there. One of my new go-to faves. I like that this is great with other cheeses too, if you don’t have mozzarella. I had a little bit of Gruyere on hand and it was great. I love this website. Haven’t had a bad recipe yet!
Karina says
YAY! That is great to hear! I am so glad that it was so good! Thank you so much for sharing! XO
RobinG says
This is the best Brussels about recipe ever! I never cared for sprouts (the way Mom used to
Make them) And my husband detested sprouts. He has asked me to make this now several times!!
And several of my girlfriends are begging for the recipe. Awesome!
Karina says
YAY!! That is amazing! I am so glad that you enjoyed them! Thank you for trying one of my recipes! XO
Shirley says
How much is a “serving” size? (Nutrition info doesn’t say)
Karina says
Serving size is usually per person. For any nutritional questions I like to use myfitnesspal.com to answer any information I am looking for. Hope that helps!
Cellia says
This recipe is absolutely delicious! I have made it several times and have not changed one thing. Easy and delicious!
Sal-Lee says
Ohhhhh , this is really good! I tested it and I wouldn’t change a thing. My neighbors like sprouts, so I gave them some that I made. I will surely be making this again!
Chavah says
Hi Karina,
Since finding your website I’ve made many more smiles at my dinner table. We ABSOLUTELY love your recipes and they’re not super hard or have difficult ingredients to find. I’m looking forward to making these brussell sprouts this weekend. Oh and one more thing; the background music in perfect. Do you mind sharing the artist name and song? Thanks again for sharing all of this love with us.
Karina says
AW! That is so sweet of you! Thank you so much! I am so glad that you have found some recipes that you love and that work for your family. That is great to hear! Thank you so much for sharing and following along with me!
Sandra says
I never knew Brussel sprouts could be so sexy.
Diana Bristow says
Ohhhh my goodness!!! These sprouts were to drool over!! Thank you soo much! We love brussel sprouts here and now a new way to make them!! I did not change anything and they were perfect!!!
Lisa says
Made this tonight while my husband fried up some venison it was awesome!
Caroline says
I figure with 8 servings/recipe that 1 serving is about 1/2 cup or so. I’m staying on my low fat/low carb so I guess this one’s off my list although it really sounds good.
Eric says
I’m on a low carb diet, and it’s hard to find good sides. This works both as-is and with some protein, is low carb, and most importantly SO good. Definitely doing this again! PS, I used more cream than the recipe said, came out great.
Beth says
Just had these tonight and I can’t wait for the leftovers at lunch tomorrow! Thank you for a great but easy recipe!
Karina says
YAY! That is always a bonus to have leftovers! I am so glad that you loved it! Thank you so much for following along with me!
Aimee Leasha says
I made these brussel sprouts for dinner. They were amazing. Thank you very much. These will be a staple on our cookout menu.
Karina says
AWE!! That is awesome to hear! Thank you so much for sharing! I am glad they made the list!!
Renee says
How big is a serving?
Karina says
I like to use myfitnesspal.com to find out more on the nutritional questions. Hope you are able to find what you are looking for using those sites or one of your choosing!
Emily says
This is ridiculously delicious!!! I don’t have a large enough skillet that can go in the oven so I just transferred everything into a 9×13 baking dish before putting it in the oven and that worked just fine! It seemed like it didn’t have anough sauce then so I added about 1/2 cup of extra cream and the flavors were still wonderful! And it was very easy to put together! Definitely a keeper!!
Karina says
YUM!! That sounds great and yummy! Thank you so much for sharing and following along with me!
Kim says
Karina, can this dish be made day(s) ahead & reheated at serving time? And/or does it do well made & frozen ahead?
Karina says
Yes, of course! That sounds great! Thanks so much for following along with me!
Sandra Clark says
I can picture this with asparagus, brocolli, green beans, — so many things. Thanks for the recipe.
MARY RILEY says
like what i see
Sara says
So i have everything but the cornstarch in my cabinet do I need cornstarch can I do without
Karina says
No it’s definitely not needed!
Morgan says
I made this last night with the garlic herb roasted chicken and my whole family loved them both!! So delicious!!! Thank you!!
Karina says
That is so great to hear! I am so glad that your family loved it! Thanks for sharing!
Jean says
What kind of frying pan are you using that goes from frying to oven
I don’t seem to have the correct pans
Karina says
There are a few types of pans that you are able to use stove top as well as in the oven. I like STAUB, Calphalon or any Dutch Oven pan is great too. Hope that helps!
Jules says
For those who want to omit bacon but still.need extra flavor, I would like to suggest adding liquid smoke.
Karina says
Great idea!
Sarah says
I think I’ll be adding this to our menu next week. I’m going to use xanthan gum instead of cornstarch to keep it low carb/keto – what would you suggest the ratio for that would be?
Keitha Wilson says
What a beautiful burst of flavours, you have me hooked and my kids are going to love it on Easter.
Tymeron Smith says
That is great to hear! Thanks so much for sharing!
Jo Skiff says
To answer a couple other commenters. Yes – frozen Brussel Sprouts can be thawed and halved. Substituting chicken for bacon?? – not sure, but try and let us know! The bacon and bacon fat really dominate the flavors here.
Jo Skiff says
This was absolutely delicious!
Lesley says
I’ve been cooking Brussel sprouts like this for years. It’s a lovely recipe, and a traditional British way of cooking sprouts, broccoli, and cauliflower. I use unhomogenised whole milk rather than cream with Cheddar cheese and add a teaspoon or two of English mustard.
Karen says
Can I make these a few hours ahead of time and then pop in the oven to finish? They look so amazing!!
Tymeron Smith says
Yes, of course!
T says
I love Brussels sprouts anyway I could eat them every day This looks yummy
Carole says
Can this be put together the night before and baked the next day?
Tymeron Smith says
Yes, it can be! Great idea!
Wanda Rieger says
Are your recipes Gluten Free? Do I just check the list of ingredients? Also can they be frozen?
Tymeron Smith says
Some recipes are gluten free but some are not. You will have to do a little research on them before making them. I am trying to add that to my recipes as I am making new ones. Yes, they can be frozen! Hope that helps!
Rosemary Hopkins says
If I use heavy cream, should I then omit the cornstarch slurry? Your recipes are divine ?
kat says
That looks seriously addictive.
Lynn B. says
I love Brussels sprouts. This is absolutely the best recipe, ever. I may even try it using other vegetables. Being on a low/no carb diet, it is just the ticket. My house smelled so good, I could hardly wait until it was ready..PERFECTION!!!
Tymeron Smith says
AWE! Thanks so much! I love brussels sprouts and this is one of my favorites too! I am so glad that you love them like I do! Thanks for sharing!
Mike says
Don’t use frozen brussel sprouts
Andrea says
What do you think about skipping the bacon and adding chicken?
Emily Cihlar says
Thank you for the great recipes! Do you think I could use frozen brussel sprouts for this? Would love to try it! Thanks!
JoAnn says
I used frozen Brussels Sprouts just last night and it came out great! I also topped my own, personal serving with a dollop of Sour Cream. So delicious.
Kathleen says
Wow! Simply delicious! Made this yesterday for the family! When you can have your kids eat Brussels sprouts without complaining – it is definitely a win and a keeper!
Karina says
That’s AWESOME Kathleen!
Michael says
you have made me gain 20 pounds since I discovered your marvelous website.. I love you!