Cheesy Brussels Sprouts with Bacon

Posted: November 8

Time: 45 minutes

Yield: 4 servings

recipe image

No vegetable dish should feel this enticing, but Cheesy Brussels Sprouts with Bacon is truly irresistible. Layered with sharp parmesan and tangy mustard, this dish brings out the best of brussels sprouts' smoky, sweet flavors. Sprinkled throughout with bacon for that delicious meatiness, Cheesy Brussels Sprouts with Bacon is a tender and melty complement to any meal. Transform your brussels sprouts into a bubblin' beauty!


• 1 pound brussels sprouts, washed and dried • salt, to taste • 8 slices bacon, diced • 1 cup half-and-half • 2 tablespoons dijon mustard • 1 cup parmesan cheese, finely grated and divided into separate 1/2 cups • 3 cloves garlic, minced • ground pepper, to taste • 1/8 teaspoon nutmeg, optional • crushed red pepper, for garnish, optional


Step 1

Preheat the oven to 400 degrees F.

Step 2

Pour water into a large saucepan on the stove-top and add salt, to taste. You want enough water to cover the brussels sprouts when you put them in to cook.

Step 3

Bring the water to a boil. Then add in the brussels sprouts and cook until just tender, about 5 minutes.

Step 4

Meanwhile, heat a 10-inch cast-iron skillet on the stove-top over medium heat.

Step 5

Add the bacon and cook until crispy, about 3-4 minutes. You can cook the bacon for longer, if desired, for crispier bacon pieces.

Step 6

Add the tender brussels sprouts to the skillet with the bacon and cook for an additional minute. Then remove the skillet from the heat.

Step 7

In a separate mixing bowl, thoroughly combine the half-and-half, mustard, 1/2 cup of parmesan, garlic, salt, pepper, and nutmeg.

Step 8

Pour the cream mixture into the skillet with the brussels sprouts and bacon.

Step 9

Top with the remaining 1/2 cup of cheese.

Step 10

Bake the brussels sprouts until the top is golden and bubbly, about 15-20 minutes.

Step 11

Remove the sprouts from the oven and let them stand for about 2 minutes.

Step 12

Top with the crushed red pepper and serve warm!

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