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.Â
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 bacon cut into strips
- 2 tablespoons butter
- 2 pounds 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 ½ cups light cream or heavy cream, thickened cream
- 1 ½ teaspoons cornstarch mixed with 1 tablespoon water, cornstarch slurry - optional
- â…“ cup mozzarella fresh shredded or grated
- ¼ cup parmesan cheese fresh shredded or grated
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.
Bridget C. says
We love this recipe and our friends have asked us to bring over for Friendsgiving this year.
Any recommendations for making ahead and reheating or cooking on stove and finishing it in the oven later?
Candace says
I make this right up to the point where you put it in the oven. Take it to the potluck & pop in the oven for the baking time. I find it’s best if fresh out of the oven.
Britt says
Made this for Friendsgiving a couple years ago and now it’s become the dish I’m asked to bring to every potluck event. Absolutely delicious! I love Brussels but even people who didn’t ate them and asked for the recipe.
Darlene says
Could you use frozen Brussels sprouts?
Tom Mozgala says
Hi Darlene,
Just checked with Karina and yes, you can use frozen Brussels sprouts for this recipe. However, there are a few steps you may want to consider to ensure the best results:
Thawing: Thaw the Brussels sprouts before cooking. You can do this by leaving them in the refrigerator overnight or by using a microwave.
Drying: Once thawed, pat them dry with a paper towel to remove excess moisture. This helps them crisp up better when sautéed.
Cooking Time: Frozen Brussels sprouts may be softer, so they might cook a bit faster. Keep an eye on them to ensure they don’t become too mushy.
By following these steps, the dish should still turn out delicious using frozen Brussels sprouts. Happy cooking!
Ormond Norm says
My wife and I have been eating brussell sprouts for years. I do the cooking in the house. We agreed this was the best sprout recipe I have ever made. I didn’t put the pan on broil because my cheese had started to brown. You have to watch that so it doesn’t cook too much on top.. Thanks
Heather Rutherford says
Amazing flavor! So good that will not be any left! Best recipe EVEr!
Cynthia Catugal says
This is the most fantastic way to eat brussel sprouts. I make this a complete one dish meal by adding shredded rotisserie chicken to the skillet mix everything together and pop it in the oven. Fantastic!!
Amy Hollands says
My kids are grown, but whenever they come home to visit, they ask for this. I bring it to every potluck I am invited to and people ask for the recipe every time! I have used cheese imaginable because I don’t have mozzerella always. AMAZING!
Nix says
I’m made these tonight with smoked sausage and perogies as a meal. It was amazing. 😀
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?
Lady says
Hi! I’m not the owner of this recipe and your comment is quite old but I wanted to reply in case anyone else seeing your question has the same concern. Overall, you want as much fat content as possible when a recipe calls for heavy cream. If you don’t have it, go to the highest fat content dairy that you have on hand and supplement with extra fat, such as butter.
Roger says
You could use milk instead. You would probably need to make a roux to thicken the sauce nicely though!
Margef says
I have made this several times for family. Today it went viral at a community dinner – everyone loved it – even the sprout haters!!! I usually make this in a deep cast iron pan & finish it in the same pan. However today I put the cooked sprouts into a glass 13×9 pan, topped with the cheese & baked. Perfect to take to a large gathering. Love this stuff.