Cheesy Brussels Sprouts
Published November 4, 2023 • Updated March 6, 2026
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Crispy fried brussels sprouts baked in a rich cheesy sauce made from sharp cheddar and nutty gruyere, then topped with crunchy bacon bits. This cheesy brussels sprouts casserole is my go-to side when I want to convert the skeptics at my table.
Unless they are wrapped in bacon or topped with cheese, I don’t really care for brussels sprouts. Luckily, this cheesy brussels sprouts casserole has both bacon and cheese disguising any bitter flavor that comes through.
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 they don’t have to be microwaved or steamed. They could be sauteed and fried in bacon grease or roasted until the edges get golden and crispy. Even better was adding cheese. Because cheese goes with everything, except cinnamon rolls (but that’s another story).
I fry the halved sprouts cut-side down in the leftover bacon grease until they pick up those deep brown, almost caramelized edges. They don’t need to cook all the way through at this point because the oven finishes the job. That initial sear is what separates this from every mushy casserole I grew up eating.
The sauce is where I get particular. I use sharp cheddar for punch and gruyere for that nutty, slightly sweet depth that you can’t get from cheddar alone. I go back and forth between gruyere and just more sharp cheddar, but the gruyere wins every time. Stir both cheeses into heavy cream, season with paprika and a pinch of nutmeg, and let the oven pull it all together into a bubbling, golden mess.
This is my favorite keto side dish for holidays (I bring it to Thanksgiving every year) or any night I want something that feels indulgent without the carb load. If you’re into cheesy keto sides, try my keto cauliflower gratin or my loaded cauliflower casserole for a similar vibe with a different vegetable.
How this recipe will turn you into a brussels sprouts lover
- Bacon. Not only does it add a smoky flavor to this low carb side dish, it helps you forget you are eating one of the most hated vegetables by children everywhere. I cook it first and use the grease for frying the sprouts, so nothing goes to waste.
- Two types of cheese. I couldn’t settle for just cheddar. That’s just so basic. I wanted a nutty, creamy, salty layer to envelope these bitter morsels, and the gruyere delivers that.
- Crispy, not mushy. There is no space in the universe for soggy sprouts. You haven’t lived until you’ve tried them with fried, crispy edges.
- One skillet. I hate doing dishes. If a side dish requires multiple pans, I’m not making it. This baked casserole can be made start to finish in the same oven-proof 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
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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. Chop cooled bacon 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). You might 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.
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Get My Macros + Recipes →Frequently Asked Questions
How do I prevent the cheese sauce from being grainy?
I add my cheeses in two batches and keep the heat at medium-low. If you dump all the cheese in at once over high heat, the proteins seize up and you get that gritty, broken texture. I stir in the cheddar first, let it melt, then add the gruyere. Freshly grated cheese also makes a big difference because the pre-shredded bags have anti-caking agents that fight you on the melt.
Can I use pre-shredded cheese, or does it have to be freshly grated?
I always grate my own for this recipe. Pre-shredded cheese from the bag is coated in anti-caking agents (usually cellulose or potato starch) that prevent it from melting into that smooth, gooey sauce. It'll still work in a pinch, but I find the sauce never gets as silky. A box grater takes me about 2 minutes, and the difference in the final casserole is worth it.
Can I roast the brussels sprouts in the oven instead of frying?
I've done it both ways. Spread the halved sprouts in a single layer on a foil-lined baking sheet and roast at 425 degrees for 20-25 minutes. You'll get a slightly different char than the stovetop method (more even browning, less of that deep sear on the flat side), but the flavor is still great. I reach for the oven method when I'm making a bigger batch and don't want to fry in multiple rounds.
Can I make this dairy-free?
I've swapped the heavy cream for unsweetened almond milk and used dairy-free cheese shreds. The sauce is thinner, so I add an egg yolk to help it set during baking. It won't taste exactly the same (the gruyere's nutty flavor is hard to replicate), but my dairy-free friends have been happy with it. Reader Carey actually made this exact swap with almond milk and an egg yolk, and her family loved the result.
Are brussels sprouts keto?
They are. I track my macros pretty closely, and they sit in that slightly-higher-carb zone for green vegetables. According to the USDA, one cup has about 8g total carbs and 5g net carbs. I fit them into my keto meals regularly, especially when I'm pairing them with high-fat ingredients like bacon and cheese that keep my ratios in check.
Can I add a crispy topping to this casserole?
I've crushed pork rinds over the top during the last 3-4 minutes of baking and it adds this salty crunch that plays off the creamy sauce. About half a cup, roughly crushed (not powdered). I've also grated parmesan over the top and run it under the broiler for 2 minutes to get a golden crust. Both work. The pork rind version is my favorite because it stays crunchy even after the casserole sits for a few minutes.
How do I make this ahead for Thanksgiving?
I prep all the components the day before: cook and crumble the bacon, halve and dry the sprouts, shred the cheeses. Everything goes into separate containers in the fridge. Day of, I fry the sprouts in the bacon grease, assemble, and bake. The whole thing takes about 25 minutes from fridge to table. I tried fully assembling it the night before and baking the next day, but the sauce thinned out and the sprouts got soggy. This keto side is best when you prep the parts ahead and assemble day of.
Can I make this without bacon?
I've made a vegetarian version by skipping the bacon and frying the sprouts in butter instead. You lose the smoky layer, so I add a half teaspoon of smoked paprika to the cheese sauce to get some of that back. It's a different dish, but the two-cheese sauce still does the heavy lifting. My sister-in-law is vegetarian and this is the version I make when she comes over.
Fourth time making these and I still watch the pan when the brussels sprouts hit the bacon grease because the sizzle catches me off guard every time (vegetables doing that is new to me). I thought about just using cheddar the first couple times but the gruyere is doing something to the sauce that plain cheddar doesn't. Next batch I'm doubling the bacon.
Tip for anyone using larger sprouts: halve them and give them an extra 2 minutes in the bacon grease before they go into the baking dish. Mine were on the bigger side and needed that extra sear time. Still used the full oven time and the sauce came together perfectly.
Good tip. The bigger ones stay a little firm through the oven time if you don't get that extra sear on them first. I usually halve anything bigger than a golf ball before they hit the grease.
Used smoked Gruyere instead of regular and it completely changed how the bacon reads in this dish. The smokiness ties in instead of just coexisting and the whole thing tastes more intentional. Found it at Whole Foods specialty counter. Also: let the brussels ride in the bacon grease a solid 7-8 minutes before pulling them, the caramelized edges are worth it and they hold up better in the oven.
Haven't grabbed the smoked version yet but that bacon read makes sense. And yeah, 7-8 minutes in the grease. The caramelized edges don't happen before that.
Good to know the timing works out. Smoked Gruyere is absolutely worth the Whole Foods trip.
My store was out of Gruyere so I grabbed fontina instead, will that work in the sauce or should I just double up on the cheddar?
Fontina melts better than gruyere. You'll lose a little of the nuttiness, that's about it. Wouldn't bother doubling the cheddar.
The gruyere makes a difference. Made this last night.
Right? I go back and forth between gruyere and just sharp cheddar, but the gruyere definitely has that nutty thing going on that works with the brussels sprouts.
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!