Say goodbye to boring Brussels sprouts! These Creamy Garlic Parmesan Brussels Sprouts with Bacon will be your NEW favorite way to enjoy this veggie—crispy bacon, tender sprouts, and a cheesy garlic sauce topped with melty mozzarella and parmesan. Even Brussels sprouts skeptics (like me!) will fall in love!
Why You’ll Love These Brussels Sprouts
Pan-fried Brussels sprouts paired with smoky bacon, tossed in a rich and garlicky cream sauce, and baked to bubbling perfection? Yes, please! This recipe is a game-changer, with layers of flavor that even kids will love.
What Makes These Sprouts So Good?
- Bacon: Adds a smoky, salty kick.
- Garlic: Makes everything better!
- Cheese: Parmesan and mozzarella for the ultimate creamy, cheesy goodness.
- Cream: Ties it all together for a luscious texture.
Tips for Making the Best Creamy Brussels Sprouts
- Sauté the sprouts in bacon fat for extra flavor.
- Use heavy cream or a cornstarch slurry to thicken the sauce.
- Experiment with different cheeses like Gruyere, White Cheddar, or Swiss for a unique twist.
These sprouts are perfect for holiday dinners, cozy weeknights, or anytime you want to make veggies the star of the show. Trust me, this recipe will turn even the biggest Brussels sprouts doubters into fans!
Your NEW favorite way to enjoy Brussels sprouts! This easy side dish features sautéed sprouts in a rich, cheesy garlic sauce, crispy bacon, and a bubbly topping of mozzarella and parmesan cheese.
Ingredients
10 ounces bacon, cut into strips
2 tablespoons butter
2 pounds Brussels sprouts, washed, trimmed, and halved
Salt and pepper, to taste
5 cloves garlic, finely chopped
1 ½ cups light cream, heavy cream, or thickened cream
1 ½ teaspoons cornstarch mixed with 1 tablespoon water (optional, for thickening)
⅓ cup mozzarella, freshly shredded or grated
¼ cup parmesan cheese, freshly shredded or grated
Directions
- Preheat oven to 375°F (190°C).
- Cook the bacon: In a large oven-safe skillet over medium heat, fry the bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
- Prepare the sprouts: Drain most of the bacon fat from the skillet, leaving about 1-2 tablespoons for flavor. Add butter to the skillet and melt over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 6 minutes, stirring occasionally, until the edges start to crisp and char slightly.
- Add garlic and cream: Stir in the garlic and cook until fragrant, about 1 minute. Pour in the cream and reduce the heat to low. Let the mixture simmer for 3-4 minutes, until the sprouts are tender. If the sauce is too thin, stir in the cornstarch slurry and cook until the sauce thickens.
- Combine and bake: Stir the bacon back into the skillet, mixing well. Top with mozzarella and parmesan cheeses. Transfer the skillet to the oven and bake for 15 minutes, or until the cheese is bubbly.
- Optional broiling: For golden, browned cheese, switch the oven to broil for 2-3 minutes.
- Serve: Season with additional pepper if desired and garnish with fresh parsley, thyme, or rosemary for extra flavor. Serve hot and enjoy!