a wonderful method for serving Brussels sprouts with a bit more flair. The bitterness that is typically present in Brussels is eliminated by the cream. This is a holiday season family favorite!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts, cleaned and trimmed
- 2 slices bacon, cut into 1/2 inch pieces
- salt and ground black pepper to taste
- ½ cup heavy cream
- ¼ cup bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter, cut into tiny pieces
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 625 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Fail. They were still bitter. Just not the veggie for my family.
I’ve made this recipe many times and sometimes even Brussel’s Sprouts haters end up asking for seconds. I tweak the recipe from time to time but the basic recipe is fine just the way it is.
I have made it many times..my family loves it..even the kids
I made it exactly as stated. It wasn’t creamy, more dry. For all the work, I prefer just doing brussels sprouts & bacon in a frying pan. This just tasted blah.
Great recipe! I did substitute 1/4 cup garlic parmesan sauce and 1/4 cup half and half for the heavy cream. It was great!
I used half & half and shredded parm. Everyone liked it. My brussels were large and I thought 8 min was too long to boil. I thought they were a bit too soft. Anothers disagreed, though, so I guess it’s personal preference
LOVE this recipe! I first made it as an alternative to green bean casserole a few years ago. Some of my family hadn’t tried Brussels sprouts before, and this was a hit. It is a staple at our Thanksgiving table now. I don’t boil, cool and then cut the sprouts though. I cut and trim them, microwave for a few minutes, then continue with the recipe. It’s true not everyone agrees with microwaving food, but it does save a lot of time especially when cooking for a crowd on a major holiday. Five stars and then some!!!
A family favorite in our house. I always double it, but it still doesn’t last long!
one of our favs
I made this 3 times in a week when I found it. The first time I followed the recipe exactly, my family loved it (I wouldn’t describe us as vegetable lovers). I thought it was a little greasy so the next time I only used 2 T of the bacon grease. I like it better, my family didn’t notice. I also added fresh thyme but couldn’t taste it. The next time I got lazy and just used a little olive oil and bacon bits and it was great. Now I just make it from memory and play around a little. Once I put in boiled potatoes with the brussel sprouts and was underwhelmed. Tonight I’m gonna try artichoke hearts and brussel sprouts. Who knows?
I enjoyed this and it was so easy. I did not have bread crumbs so added grated cheddar. I lightly sautéed the BS and bacon with a small finely diced onion. Next time I’ll add a sprinkle of Cajun powder.
We love Brussels roasted with bacon and a bit of olive oil. This was a different take on our favorite. We had it for the first time about 2 years ago, and have added it to our Christmas menu. The only adjustment we make is to cut the bacon into small bites before cooking, and using 6 slices instead of 2. I know that affects the nutritional information, but I don’t worry too much. We love our bacon 😉 Also, one time we cut the Brussels before cooking, and it actually worked better, because they cooked faster.
Good but don’t overcook the sprouts like I did as they become a little too soft. Used Italian bread crumbs and it was very good.
I made this for a side dish for Thanksgiving 2021. My family absolutely loved it! The only minor change I made was doubling the bacon because that’s how my family rolls. LOL. We’re bacon lovers. Other than that, I made the recipe exactly as instructed. It was a hit! I’ll definitely be using this one over and over again. It was delicious and a great way to eat sprouts.
Never sure what to use for ‘Heavy Cream’.
Amazing! I’ve been serving this dish every holiday family get-together for The Last 5 Years. I always have to make enough to send plenty home with everyone.
Absolutely delicious. This recipe makes people who dislike Brussels sprouts LOVE them.
Loved it!! I did make 2 changes though. I skipped the bacon. Didn’t have any and it doesn’t really need it. I added carrots because I had a half bag of baby carrots I needed to use up. Cooked them w/ the sprouts. Delicious. Already put sprouts on my list to make again this week.
I made the recipe as is the first time, delicious! Second time I wanted to make this my main dish so I added tofu and onion. Turned out really good. As is, this is still a 5 star plate.
Turned out amazing!! Added Mozzarella, a little garlic powder and left out the bread crumbs to make it keto. Best sprouts I’ve ever had.
Really liked it but I think you could go with more than 1/2 of heavy cream.