Brussels sprouts with bacon are the kind of side dish that can completely change someone’s mind about vegetables. Once they turn crisp on the edges and soak up that smoky bacon flavor, they go from being ignored on the table to becoming one of the most requested dishes at dinner.
The secret is all in the way they are cooked. Instead of ending up soft and bland, the Brussels sprouts get beautifully caramelized, giving them rich flavor, crispy edges, and a texture that makes them far more satisfying.
Bacon makes this dish even more irresistible. Its smoky, savory flavor coats the sprouts as they cook, adding depth and turning a simple vegetable into something that feels hearty and crave worthy.
This recipe proves that Brussels sprouts are not the problem. When cooked the right way, they become flavorful, comforting, and the kind of side dish people actually get excited to eat.
What makes this version so good is how simple and dependable it is. It does not need anything complicated to work, just a straightforward method that brings out the best in every ingredient.
It is also the kind of side dish that fits almost any occasion. It works just as well for a quick weeknight dinner as it does for holiday meals, casual gatherings, or family dinners that stretch long past the main course.
The final result is a savory, crispy, and crowd pleasing side dish that feels both familiar and special. These Brussels sprouts with bacon are the kind of recipe you make once, then keep coming back to because they always deliver.
Creamy Garlic Parmesan Brussels Sprouts with Bacon
Creamy Garlic Parmesan Brussels Sprouts with Bacon is the ultimate low-carb, keto-friendly comfort dish! Sautéed Brussels sprouts and crispy bacon are smothered in a rich, cheesy garlic sauce, then oven-baked to golden perfection with bubbling mozzarella and Parmesan.
Ingredients
- 10 oz bacon cut into strips
- 2 tbsp butter
- 2 lbs 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 1/2 cups light cream or heavy cream, thickened cream
- 1 1/2 tsp cornstarch slurry mixed with 1 tablespoon water
- 1/3 cup mozzarella fresh shredded or grated
- 1/4 cup parmesan cheese fresh shredded or grated
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet over medium heat, cook the bacon until crispy. Transfer it to a paper towel-lined plate and set aside.
- Carefully drain most of the bacon grease, leaving about 1–2 tablespoons in the skillet. Add the butter to the same pan and let it melt.
- Add the Brussels sprouts, season with salt and pepper, and cook for about 6 minutes, stirring occasionally, until the edges are golden and slightly charred.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the cream, reduce the heat to low, and let it simmer for 3–4 minutes, or until the Brussels sprouts are tender.
- If the cream sauce is thinner than you’d like, stir in the cornstarch slurry right away and mix until fully combined and slightly thickened.
- Crumble the cooked bacon and return it to the skillet, stirring everything together.
- Sprinkle the mozzarella and Parmesan evenly over the top, then transfer the skillet to the oven. Bake for 15 minutes, or until the cheese is melted and bubbly.
- For a golden, browned top, switch the oven to broil for the last 2–3 minutes, watching closely so it doesn’t burn.
- Finish with extra black pepper if desired, and garnish with fresh parsley, thyme, or rosemary before serving.
Notes
Pro Tips:
- Scrape up all those golden browned bits from the pan—they add a ton of flavor to the sauce.
- Want it creamier? Stir in an extra splash of cream or a little more cheese until it reaches your preferred consistency.
- If you like a little heat, sprinkle in some chili flakes or finish with a squeeze of lemon for a bright, zesty kick.
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