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BY Karina | 150 Comments
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Creamy Garlic Parmesan Brussels Sprouts & Baconwill become your NEWfavouriteway to enjoy Sprouts! Low Carb and Keto WITH VIDEO!
Sautéed creamy Brussels Sprouts andbacon oven baked in a cheesy garlic sauce topped withbubbling mozzarella and parmesancheese!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 guaranteesdelicious 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
Creamy Garlic Parmesan Brussels Sprouts & Baconwill become your NEWfavouriteway to eatBrussels Spouts! Sautéed Brusselssprouts baked in a cheesy creamy garlic sauce with bacon, topped withbubbling mozzarella and parmesancheese!
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Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Serves: 8 people (as a side)
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.
Notes
ORIGINALLY PUBLISHED NOVEMBER 20, 2017.
Nutrition
Calories: 312kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 380mg | Potassium: 562mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1460IU | Vitamin C: 97.3mg | Calcium: 155mg | Iron: 1.8mg
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Reader Interactions
Comments
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!!Reply
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!Reply
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?Reply
Roger says
You could use milk instead. You would probably need to make a roux to thicken the sauce nicely though!
Reply
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!”Reply
Deppi says
Oh yeah!!!!!!!!! So delicious!!!!Reply
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?Reply
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!Reply
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!Reply
Jennifer says
*I didn’t need the cornstarch since I used the heavy cream.
Reply
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?
Reply
Pam Healy says
That was my question too! Think I am going to give it a try!
Reply
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!!Reply
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.Reply
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!Reply
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,Reply
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