Cheesy Brussels Sprouts with Bacon
Even if you think you don’t like them, these cheesy Brussels sprouts with bacon will definitely change your mind! Cheesy, creamy, and FULL of flavor!
Brussels sprouts are a vegetable that a lot of people aren’t a fan of, but these cheesy Brussels sprouts with bacon will convert just about anyone to a full-on sprout lover!!
Growing up, I HATED brussels sprouts… with a passion! My Dad loved them, but even the smell of them cooking would be enough for me to scrunch up my face in disgust. As an adult, I’ve been trying things more and more, and once I tried them sautéed with some hazelnut butter, or roasted on a sheet pan, I realized, I’d be totally missing out. Sprouts are fantastic!! But once I tried them this way, sautéed with shallots and garlic, drizzled with cream, smothered in gooey cheese and topped with crispy bacon… I officially fell in LOVE!!
MY LATEST RECIPESThe smell of these brussels sprouts cooking was mouthwatering, and taking the photos for this post was pure torture… I wanted to eat some!! Once this photo shoot was over, I literally stood there eating forkful after forkful before I realized I should probably save some for dinner to share lol.
You may have seen recipes like this floating around on Pinterest, but most of them require you to make a béchamel sauce before baking. That certainly isn’t incredibly difficult or even time consuming, but I wanted a recipe you could literally just add things to the pot (after sautéing) and bake. Easy. Peasy.
Plus, just look at the gooey results!!
The part that takes the longest here, is prepping your brussels sprouts… sometimes those little buggers can be tedious to prepare. Especially for this recipe, when you’re going to want about 32 oz of sprouts (2 lbs).
HOW TO TRIM BRUSSELS SPROUTS
When looking at fresh brussels sprouts, you’ll see a hard little bit of stem at the base. Take a sharp kitchen knife and carefully trim off that bottom stem. Remove any loose outer leaves, and slice in half from top to bottom. Don’t worry if a few other leave fall off during the cooking process. If the sprouts are giant, go ahead and quarter them.
One bite of these cheesy Brussels sprouts with bacon, and you’ll realize how much it was worth it! I can’t tell you that these converted my sprout-hating children… although it did convince my daughter to try one, which is a victory in and of itself.. but for any adults… I think these would absolutely convert them to a sprout lover!!
Another reason I love these sprouts (other than the obvious cheese and bacon!), is that they’re really versatile!
- they’d be a fabulous side dish at a holiday meal (Easter, Thanksgiving, Christmas, etc)
- they’d be amazing alongside a fancy weekend meal or be served to company
- the quick cooking time (less than 30 minutes!!), makes them ideal to serve on a busy weeknight!
- they also re-heat really well!
HEALTH BENEFITS OF BRUSSELS SPROUTS
In addition to tasting amazing, sprouts are low in calories, high in fiber, full of antioxidants, may help maintain healthy blood sugar levels, and are an excellent source of vitamin K and other nutrients.
Oh yeah, that was me totally sneaking a bite!!
I really hope you all give these Cheesy Brussels sprouts with Bacon a try… you definitely won’t regret it!!
Even if you think you don't like them, these cheesy Brussels sprouts with bacon will definitely change your mind! Cheesy, creamy, and FULL of flavor!
- 3 Tbsp butter
- 1/4 cup sliced shallots (this was about 2 shallots for me)
- 2 cloves garlic, minced
- 32 oz bag of fresh Brussels sprouts, cored and halved (or equivalent amount of smaller containers)
- 1/4 tsp kosher salt
- pinch black pepper
- 1/4 tsp paprika
- 3/4 cup heavy cream (might be labeled as heavy whipping cream)
- 3/4 cup shredded sharp white cheddar cheese (freshly grated is best)
- 1/2 cup shredded Gruyere cheese (freshly grated is best)
- 6 slices cooked bacon, crumbled (or about 1/2 cup bacon bits)
- minced fresh parsley, for garnish
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Preheat oven to 375 degrees F. Add butter to a large oven safe pan or skillet, and heat over MED heat. Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes.
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Remove pan from heat, pour in heavy cream. Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts. Top with crumbled bacon and bake about 12 minutes, until cheese is melted and bubbly.
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Sprinkle with additional black pepper and minced parsley if desired.
- If you desire a more browned cheesy top, broil on high for a minute or so after baking.
- For a deeper bacon flavor, dice uncooked bacon slices and cook in oven safe pan or skillet until browned and crispy. Remove with a slotted spoon, add 1 Tbsp butter, and saute Brussels sprouts and shallots as directed. Continue with recipe. - this adds flavor, but also adds more time to cook
Calories: 311 | Carbohydrates: 11g | Protein: 11 | Fat: 25g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 350mg | Potassium: 507mg | Sugar: 2g | Fiber: 4g | Vitamin A: 30.7% | Vitamin C: 117.3% | Calcium: 22.5% | Iron: 9.6%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.
Recipe from Delish
I made this with about 16-oz of Brussel Sprouts because that was all I had. Used the full amounts of both cheeses, bacon, garlic and scallions. We LOVE all of those, LOL!! It turned out soo yummy 😋😋😋
Will definitely be on a regular rotation here 😉😁🤩🤗
Are the nutritional values for the entire dish or per serving? If per serving what’s the size? Thanks!
Per serving, and approximately 1 – 1 1/2 cups is the serving size. I don’t measure it exactly, so I can’t be super specific.
This is a wonderful dish. “Google a shallot” – really????? You totally rock, chunky chef.
My husband has never liked Brussels sprouts, but a friend sent me this recipe and said I must try it. Even picky eaters will love it! Since it’s just the two of us, I halved the recipe. Made it exactly as written and we both loved it!! There was plenty left over, so the full recipe will make a big pan. This one is a definite keeper! If you think you don’t like Brussel sprouts, try this one, it will change your mind.
This was outstanding! I didn’t have any papeika and used jack cheese instead of guyere, yet it was very delicious. Will make again but try adding some burger and/or chirizo.
I brought this for the family Thanksgiving with the idea I would come home with most of it. Well to my surprise they ate it all, even the little kids. So it’s my go to veggie dish for every event. Can’t wait to take it to a pot luck.
Hey there, while I love brussel sprouts my family is adamantly against them (not stopping me from bringing them to every holiday dinner!) this recipe looks delicious but I don’t want to leave them with no veggies if they still refuse to eat them (their loss=my gain!) so I was thinking about adding another veggie to this, do you think asparagus or broccoli would work in this recipe too? Thanks!
I feel your pain… my extended family won’t try them either! I think either broccoli or asparagus would be fabulous in this as well 😀
Approximately how many servings is this recipe? I want to make for Thanksgiving and wondering if I need to double it? It looks delicious!
Approximately 6-8 servings 🙂 Hope you love it!
Are the nutrition facts per serving or in total?
Thank You so much! Looks delicious
Per serving 🙂
Made this tonight a bit differently and perhaps more economically.
The economical part: when we’re going to chop up the bacon anyway, we use bacon “ends and pieces” for cooking – they cost less, are easier to handle and taste just as good as sliced bacon. We usually have an assortment of cheese ends lounging in the frig which, though hard and funny looking, are perfect for grating into a cooked recipe. Tonight we used some blue cheese, smoked gouda and sharp cheddar. At our local green grocer we found big bags of (again slightly funny looking) brussel sprouts and crimini mushrooms on sale for 99 cents per bag. As these were going to be chopped in halves or quarters and baked, it didn’t matter that they weren’t visually.perfect. Didn’t have shallots handy, but found a drowsy looking quarter of a white onion lounging in the frig veg drawer, so chopped it up in place of the shallots. As to how we made the recipe “a bit differently” Instead of cooking the bacon, and then removing it from the pan, we started on med heat cooked the bacon and butter for about three minutes, then threw in the chopped onion for another minute, then the brussel sprouts, salt, pepper and paprika for 4 minutes and then the mushrooms for a couple more minutes. Removed from heat, stirred in some half and half (didn’t have cream) and topped the concoction with our grated cheeses into which we’d mixed a hefty half cup of panko bread crumbs. Baked for 22 minutes at 375. Result: a total yum! Thanks for posting your recipe – it got us off on our dinner adventure. 😀
Can you tell me how much this recipe yields, I’d like to make if for around 12 people. Thanks. 🙂
This recipe was so easy! The finished product looked close to the photo, they were so good!! Tgey will definitely be on rotation at my house!
Let me just say, this’ll is the first time I have ever had or made Brussels sprouts & these we’re so yummy! It’s so easy to make & I never changed a thing, made exactly as the recipe was written.will make again and again. The sauce will go good on anything!
Hi I wanted to ask if you knew how many carbs are in this dish?
Ty
My online nutritional calculator says 12.3g
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Hi there, I’m making this dish for Christmas tomorrow, and I was wondering if I could transfer the spouts to a casserole dish after sautéing them in my skillet, and before adding the cream and cheese ??
Hi Kendra 🙂 If your skillet isn’t oven safe, then yes, go ahead and transfer them to a casserole dish and add the cream and cheese.
Made this for thanksgiving dinner and it was a hit. I had to substitute Asiago cheese for the gruyere since it was what I had. Definitely a keeper.
Would frozen brussel sprouts work?
Hi Erin 🙂 I’ve never tried using frozen, so I can’t say for sure. If you try it, I’d defrost them first.
I still dont see the whole label for the nutritional value if this meal.
Hi Caroline. I don’t provide the entire nutrition label, as I’m not a nutritionist and don’t want to give anyone false information. You can easily copy the ingredients into your favorite online nutritional calculator for the full results.
Thanks! Recipes great!
The video uses green onions, not shallots. Google what a shallot is.
I made something almost identical to this for Thanksgiving last year. It was a huge hit!
Hi Cheryl 🙂 Yeah, I know exactly what a shallot is, thanks though. There was a miscommunication between myself and the video production company that made the video. The recipe works either way… so there’s no need to be rude. Glad your version was a hit!
I was gonna say it looked like scallions and not shallots… if both work ok, Which would be preferred. It looks fantastic! Hubs loves his brussels sprouts. Me – I like bacon and cheese – so it’s a compromise os sorts!
Thanks Joanie 🙂 Yeah the video production company is located in Australia, and over there, shallots are basically green onions. Shallots are what I prefer… sounds like a great win-win for you and your husband!
This looks deelish! Garlic is listed on the ingredients, but no mention of it after that?
Hi Bev 🙂 Oh no, thanks for the heads up! I edited the recipe recently and it looks like it didn’t save. I’ve fixed it now though 🙂
How do you think this would do,cooking it and eating it at a covered dish lunch a couple hours later ? I woul keep it heated.
Hi Mae 🙂 I’ve never done it before, but I think as long as you kept it heated, it should be okay.
Once again, I’ve felt in love with your recipe. All of the ingredients match perfectly. I’m looking for some recipes so that I can add more veggie in my little boy’s daily meals. So, thank you so so much!
P/s: Your photos are always gorgeous!
For the parents who struggle to make their kids eat Brussels sprouts… THIS IS PERFECT!
My kids (and husband!) would definitely be more likely to have brussels sprouts especially with this recipe! What a great combination of flavors you have going on!
This is exactly how I want my brussels sprouts! Delicious!
I don’t think I became a fan of Brussels sprouts until I was on my own and cooking in my own kitchen!! Yes, béchamel sauce is not that hard to put together, but this idea you have for them is quite delectable and so tempting!!
My husband loves brussels sprouts and has been trying to get me to like them too. I’ll definitely be making these because adding cheese and bacon sounds like a perfect way to convert me to loving them!
This looks so incredible!
Growing up, my dad was never one for much vegetables outside canned green beans and corn, so I thought salad was a fancy, special treat – ha! But there’s something so magical about roasting veggies that make them really shine – and the cheese and bacon?! Oh yes, please.
How could anyone not like brussels sprouts when they look like this?! Holy yum!