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 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
- ⅓ 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.
Cg says
So easy and so good! I’ve made it as written and that’s what I’m reviewing it based off of. I have made a few tweaks though the more times I make it. I sub half the heavy cream for cream cheese. It adds the thickness and richness I want. I also shred the Brussels sprouts and add a little cayenne. Sooooo good!
Caroll says
Lovely recipes..enjoyed it immensely. Thank you for posting.
Lydia Barber says
I have been on Keto for 2 1/2 years , lost 40 pounds and have kept it off. I am ALWAYS looking for amazing Keto recipes and this is one of them!!!! I mean, absolutely delicious!!! The ONLY thing I did different, was add 2 huge handfuls of fresh spinach right after I added the whipping cream. That was the only thing. I did broil it and it made it nice and brown. Thank you for this recipe. This is a once a week recipe for sure!!!! MOUTH WATERING!!!
Stephanie W says
Found this recipe and used it to wing a side for dinner paired with kielbasa. Used frozen Brussels sprouts (boiled and drained first before charred per recipe), and subbed mozzarella for smoked Gouda I had on hand. We like thick sauces so used the slurry. Having pre-cooked Brussels adjusted oven time was half or less (I took them out at 7min but could have probably done only 5). Hubs says, “Now this is the way to eat Brussels sprouts!”
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!!
Pam says
I make ahead of time and just refrigerate with everything then pop in oven, I think it gives a chance for the flavors to really draw out.
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!
Karen Donnelly says
I am so glad to hear that you didn’t need the slurry. I didnt what to use the corn starch. Thanks.
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,