Cheesy Brussels Sprouts
Published November 4, 2023 • Updated December 9, 2023
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Fried crispy brussels sprouts baked in a luscious, cheesy sauce made from a blend of sharp cheddar and nutty gruyere and topped with crunchy bacon bits.
Despite them being a cute mini cabbage for my Barbies to eat, it was a battle at the dinner table to get my 6 year old self to eat the mushy, grey-green bitter vegetable side dish that my mom tried to dress up with butter and salt.
But by the age of 40 (yes – it took me that long), I discovered brussels sprouts don’t have to be microwaved or steamed but they could sautéed and fried or roasted with bacon. Even better was adding cheese! Because cheese goes with everything – except cinnamon rolls, but that’s another story.
How this recipe will turn you into a brussels sprouts lover
- One word, BACON – Bacon is loved by many. Not only does it add a smoky flavor to our side dish but it helps you forget you are eating one of the most hated vegetables by children everywhere.
- Two types of cheese – I couldn’t settle with just cheddar cheese. That’s just so basic. To add a nutty, creamy, salty flavor to envelope these bitter morsels.
- Crispy brussels sprouts – There is no space in the universe for mushy, soggy brussel sprouts. You haven’t lived until you’ve tried them with fried, crispy edges.
- One pot wonder – I hate doing dishes. Next to opening a bag of salad, if a side dish requires multiple dishes, I’m not making it. Luckily this baked brussels sprouts recipe can be made in the same skillet.
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Ingredients
4 strips of bacon -
16 oz whole brussels sprouts
-
1 clove garlic, minced
-
1/2 cup heavy whipping cream
-
1/2 cup shredded cheddar cheese
-
1/2 cup Gruyere cheese
-
1/2 teaspoon salt
-
1/4 teaspoon paprika
-
pinch of nutmeg
Step by Step Instructions
Step by Step Instructions
Crispy bacon
In a large skillet, cook bacon over medium-high heat until crispy. Remove from the skillet, place on a paper towel lined plate to cool. Chopped cool bacon, to crumble into bacon bits. Leave remaining bacon grease in the skillet.
- 4 strips bacon
Halved brussels sprouts
Meanwhile, cut the brussels sprouts in half lengthwise.
- 16 oz brussels sprouts
Fried brussels sprouts
Reheat the skillet with the bacon grease to medium-high heat. Add minced garlic. Place brussels sprouts, cut side down on the skillet, cover and let cook until the bottom of the sprouts have browned (about 2-4 minutes). May have to work in batches. The brussels sprouts don’t need to cook all the way through yet.
- 1 clove minced garlic
Make it creamy & cheesy
Add cooked brussels sprouts to a square baking dish or keep them in the skillet if oven proof. Stir in heavy cream, both shredded cheeses, salt, paprika and nutmeg. Top with crumbled bacon.
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- pinch of nutmeg
- crumbled bacon
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
I followed the recipe as written and was really impressed by how the nutmeg added a subtle warmth to the creamy sauce—it’s not an ingredient I normally associate with savory dishes, but it worked so well here. Searing the brussels sprouts cut side down until nicely browned gave them a great texture contrast to the creamy cheese mix. I also liked how the paprika brought a slight smokiness that complemented the bacon. My only issue was that the cheese sauce thickened a lot as it cooled, so I might increase the cream slightly next time. The 10 minutes in the oven was just right for fork-tender sprouts.
I made this for a small dinner party and it was a hit. The cheese sauce turned out incredibly smooth and flavorful. I especially loved how the pinch of nutmeg added a subtle depth without overpowering the dish. It brought something extra that had everyone going back for seconds.
Just recently got into eating Brussels sprouts with a recipe for the air fryer, which is good. This recipe takes them to a whole other level! The creamy cheese and bacon do tone down the earthy brussel sprout flavor. Which my family really enjoyed! We paired it with a “surf and turf” meal of steak and salmon. YUM!
I substituted the gruyere cheese with mozzarella cheese and the heavy cream with almond milk and an egg yolk. Would like to try it again with the heavy whipping cream and the gruyere cheese (or even a sharp!) Would recommend it for Brussels sprout eaters.Thank you!