Creamy Brussels Sprouts with Bacon

Creamy Brussels sprouts with bacon is a delicious and comforting dish that brings together the goodness of Brussels sprouts and the irresistible flavor of bacon. This recipe takes these two ingredients and combines them into a creamy and satisfying side dish that’s perfect for any meal. With the creaminess of the sauce and the crispy bacon, it’s a simple yet flavorful way to make Brussels sprouts a hit at your table.

I ‘might’ be guilty of eating this fresh side dish for a light dinner all on its own! And the leftovers can definitely make a yummy lunch. If you’re a fan of making easy dinners in the summertime or on busy nights, you can also try this easy wedge salad recipe, these mouthwatering loaded sweet potato nachos, or my famous bacon apple cheddar paninis.

The Best Brussels Sprouts With Bacon Recipe

Don’t like Brussels sprouts? I didn’t either! Not for a long time. The only way I knew how to cook them was to boil them until they were ‘fork tender’ (read: kind of soggy). The taste of Brussels sprouts is pretty bitter when they’re cooked this way.

But, like all veggies, Brussels sprouts have their own natural sugars, which can be enhanced by using the correct cooking method. And of course, adding some cheese, bacon, and cream makes just about any food yummy, doesn’t it?

My recipe for creamy Brussels sprouts with bacon is just plain good. With plenty of flavor and a cooking process that caramelizes the sprouts to give them a beautifully rich and natural flavor, this is a Brussels sprouts recipe that even your kids are likely to enjoy (if you can get them to take just one bite!).

What You’ll Love About this Brussels Sprouts Recipe

• It’s Easy: Boiling veggies is out and learning to cook them up so they’re flavorful is not as hard as you think. This dish gets cooked in just one sauté pan.
• Creamy Goodness: The creamy sauce is infused with bacon, and I don’t have to tell you that anything that includes cream and bacon is going to be irresistibly tasty.
• Cheese Lover’s Dream: As if the cream and bacon weren’t enough, I’ve tossed in some parm and a bit of cheddar for an even more flavorful dish.

Ingredients

• Bacon – If you prefer a vegetarian version, you can use meatless bacon or smoked tofu for a smoky flavor.
• Brussels sprouts – Look for bright green Brussels sprouts without any brown spots. Take your time and choose them carefully to make sure you get nice, fresh sprouts.
• Garlic – Fresh or jarred minced garlic will work fine. Feel free to use garlic powder as a substitute.
• Heavy cream – For a lighter option, you can substitute half-and-half or a dairy-free alternative like coconut cream.
• Kosher salt – Regular table salt can be used in place of kosher salt.
• Freshly cracked black pepper – Fresh ground pepper makes such a difference in your veggie recipes, but if you need to, go ahead and substitute with black pepper.
• Ground nutmeg – Nutmeg is optional but adds a warm, earthy flavor. You can skip it if you prefer.
• Ground cloves – Cloves are another optional spice. If you don’t have them or don’t like them, you can omit them.
• Parmesan cheese – Grana Padano or Pecorino Romano are good alternatives to Parmesan cheese.
• White cheddar cheese – White cheddar adds a sharp cheesy bite to the dish. You can use Gruyère or Swiss cheese for a slightly different flavor.

How to Make Brussels Sprouts with Bacon and Cheese

STEP ONE: Cook the bacon. Cook the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Drain on a paper towel-lined plate.

STEP TWO: Cook the Brussels sprouts. Reserve 2 tablespoons of the bacon fat in the skillet. Add the Brussels sprouts and cook for 8 minutes. Add the garlic and saute for 1 minute. Add the heavy cream, salt, pepper, nutmeg, and cloves. Stir the sauce together and let simmer for 5 minutes.

STEP THREE: Add the cheese. Turn off the heat and stir in the parmesan cheese and white cheddar cheese. Stir until melted. Add the bacon back to the skillet and stir to combine. Serve hot.

How to Clean and Cut Brussels Sprouts

If you’ve never cut and cleaned Brussels sprouts, don’t worry, because it’s pretty simple to do.

What You’ll Need:

• Brussels sprouts
• Cutting board
• Sharp knife
• A small paring knife (optional)

1. Wash the Brussels sprouts. Place them in a colander or a large bowl. Rinse them thoroughly under cold running water. This will remove any dirt or debris that may be clinging to the outer leaves.
2. Trim the Stem End. Take one Brussels sprout at a time and place it on the cutting board. Using a sharp knife, trim about 1/4 inch from the stem end of each sprout. This removes the woody part and any damaged outer leaves. If there are any yellow or wilted leaves, peel them away.
3. Cut Them in Half. Cut each Brussels sprout in half from top to bottom. This will give you two equal-sized halves. If you’re using very small sprouts, you can leave them whole. If your sprouts are especially big, you can make a small “X” cut on the flat side of each sprout half. This helps the heat penetrate more evenly during cooking. But in most cases, you don’t want to cut the Brussels sprouts in quarters because they tend to fall apart.
4. Check for any additional trimming or washing. If you need to cut away any bad spots or give them a final rinse, go ahead! Give them a quick dry with a paper towel if needed, and you’re ready to use your Brussels sprouts.

What to serve with Brussels sprouts?

I really enjoy this side dish with holiday dinners. It’s a bit of a special dish that can be served at Thanksgiving or Christmas, or even on a special celebration like an anniversary or birthday.

But once you have this veggie side dish, you won’t want to wait till the next holiday to have it again. Brussels sprouts go with just about anything, and this is a hearty side dish, so you could even skip cooking a starch and serve only a protein, and still have a nice filling meal. Try any of these:

• Grilled Chicken: The smoky flavors of grilled chicken complement the creamy Brussels sprouts beautifully. Try these chicken kabobs on the grill or in the air fryer!
• Roasted Turkey: Whether for a holiday or just for a warm and cozy dinner, Brussels sprouts always go well with turkey.
• Salmon: A lighter option with the richness of seafood, these flavors complement one another so well!

For something a little different, cook up some spaghetti or fettuccini and stir it right into the cheesy sauce for a filling pasta dinner.

Tips and Recipe Notes

• Once you add the cream, give it a bit of time to bubble away and thicken up a touch.
• When you add your cheese, stir it well to make sure it gets completely incorporated.
• Don’t wash the pan after you cook the bacon. Just pour out the excess bacon fat. All that yummy flavor in the pan will make your sauce extra delicious.

How to Store Leftovers

If you somehow end up with leftovers (though it’s actually unlikely), follow these steps:

In the fridge: Store in an airtight container in the fridge for up to 3 days.

Can I Freeze Leftovers?

I don’t recommend freezing this dish. When it thaws, the sprouts will likely be mushy. But if you absolutely must freeze it, place everything in an airtight container or a freezer bag and store for up to 3 months. Thaw in the fridge and use it up right away.

How do I reheat Brussels sprouts?

When you’re ready to enjoy your leftovers, you can either heat them up in the microwave, stirring occasionally or use the stovetop. I prefer the stove. Just place the leftovers in a saute pan and heat over medium heat till steamy. If you need to add a bit of cream, broth or water to thin the sauce out, go ahead and whisk until incorporated.

Can I Make this Recipe Ahead of Time?

Absolutely! While I think this dish is best fresh, you can prepare the Brussels sprouts and creamy sauce separately and store in the fridge until you’re ready to serve your dish. Then combine them in a saute pan and reheat when you’re ready to serve.

Can this Recipe be Made Gluten-Free?

Yes, it can! Just use gluten-free bacon and check your cheese labels. The rest of the ingredients should be naturally gluten-free.

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