Creamy Brussels Sprouts with Bacon

Creamy Brussels Sprouts with Bacon are so irresistible with Mozzarella cheese. What's even better is that it takes less than 30 minutes to make this flavorful dish. Perfect for your Thanksgiving feast or on a cozy Fall weekend.

Love Brussels Sprouts and bacon? Try Brussels Sprouts and Bacon Gratin and Brussels Sprouts and Bacon Casserole.

Brussels Sprouts and Bacon is a Classic Side Dish

Brussels Sprouts and bacon are such a classic ingredient combination for a Thanksgiving meal! Last fall I made Dijon Mustard Brussels Sprouts and Brussels Sprouts Salad as my side dishes for the holidays. And this year I decided on the creamy version of Brussels Sprouts!

This easy Thanksgiving recipe is a perfect combination of fats, protein and fiber. These are all essential elements to good health. At the same time, bacon flavor enhances the taste of the Brussels sprouts, while creamy sauce makes every single bite melt in your mouth. Your holiday table guests will appreciate the texture of Creamy Brussels Sprouts and kitchen smells that come with them!

Why Creamy Brussels Sprouts Deserve a Spot on Your Menu

• The thing about Brussels sprouts is that they can be tricky to cook. If you leave them on the stove for too long, they will turn mushy and smelly. My method insures perfectly cooked brussels sprouts due to high heat and adding them back just in the nick of time!
• Brussels Sprouts also have a tendency to lose their bright green color quickly. Unfortunately. And that's a sign that they're overcooked. However, I will show you how to properly cook these little vegetables so that they have a bright green color and a pleasant flavor they deserve to have.

Creamy Brussels Sprouts Ingredients

• Heavy cream. I used heavy cream for my Brussels Sprouts sauce. Alternatively, you can use half and half.
• Mozzarella cheese. To make each serving even more irresistible, melt some mozzarella cheese over the creamy goodness! Just a little bit of cheese and a sprinkling of salt and seasonings can make any vegetable a bit tastier!
• Salt and pepper. Sea salt and freshly ground pepper are my top choices.
• Use garlic and onion powders. The creamy garlic sauce for Brussels sprouts is rich and full of so much flavor! Super easy to make all thanks to powdered garlic and onion! And you don't even have to use a knife. Or spend any time cutting up onions and garlic cloves.

How to Make Creamy Brussels Sprouts

Step 1. Prepare the Brussels Sprouts

1. Remove any yellow leaves. Using a knife, trim a little bit of the tough stem off. But remember not to remove too much. Also, remove any brown or yellow leaves.
2. Cut in quarters. If you have a variety of sizes, bigger ones should be cut in quarters while medium sprouts in half.
3. Once you're done with the prep work, you can now start cooking them in the pan. By the way, cooking Brussels sprouts in the pan not only retains their beneficial qualities, but they also don't get too overcooked. And they won't have a strong smell. Additionally, it also lets them caramelize.

Step 2. Cook Brussels Sprouts

• Add olive oil and butter. First things first, melt oil and butter in the cast iron pan (Make sure your cast iron skillet is well seasoned. Here's a comprehensive guide on How To Season Cast Iron Skillet).
• Add Brussels Sprouts cut side down, cover, and cook without stirring on medium heat for 10-15 minutes or until tender. You can check for tenderness by piercing it with a knife. The cut side of the sprouts should get nice and browned. They will have a nutty, buttery flavor enhanced by garlic powder.

Step 3. Add Bacon

Mix with the Brussels Sprouts.

Step 4. Pour Heavy Cream

Add heavy cream and increase heat to bring the dish to light simmer. Add mozzarella cheese and simmer for 10 more minutes.

FAQ

• Why are my Brussels sprouts soggy or mushy? The sprouts were either overcooked in the cream or crowded in the pan, so they steamed instead of caramelizing. Give Brussels sprouts enough space, cook them over medium-high heat until browned before adding cream, and simmer in sauce just until fork-tender.
• Why is my sauce thin and watery? A thin sauce usually comes from too much liquid (extra cream or water from unbrowned sprouts) and not enough reduction time. Let the cream simmer on low until it lightly coats the back of a spoon, then stir in mozzarella and cook a few extra minutes so the cheese helps thicken.
• Why did my cream sauce curdle or separate? High heat or adding cold cream straight into a very hot pan can cause cream to split. Lower the heat to medium-low, let the pan cool for a minute, then add room-temperature cream and stir constantly as it comes back to a gentle simmer.
• Why isn't my cheese melting smoothly? Pre-shredded mozzarella can contain anti-caking agents that stop it from melting silky-smooth. For the best pull, use freshly shredded mozzarella and add it gradually, stirring until fully
• Do I keep bacon fat? Yes. I kept the bacon grease after I cooked my bacon, however it's a personal preference and the bacon grease can be discarded.

Can I make this without bacon?

Yes, you can swap bacon for diced pancetta, turkey bacon, chicken sausage, or a vegetarian option like mushrooms sautéed in butter or olive oil for a similar savory depth.

• For extra flavor, add a splash of soy sauce, Worcestershire, or smoked paprika to mimic the smokiness of bacon.

How do I lighten this recipe?

Replace some or all of the heavy cream with half-and-half; just simmer a bit longer to reduce and thicken.

Use less cheese on top or combine mozzarella with a stronger cheese (Parmesan or aged cheddar) so you can use less while keeping bold flavor.

Can I make this keto or low carb?

The base recipe with Brussels sprouts, cream, bacon, and cheese is naturally low carb, so the main adjustment is avoiding any breadcrumb toppings or flour-based thickeners.

• If you want a thicker, casserole-style dish without carbs, stir in a bit more shredded mozzarella or Parmesan and bake a few minutes until bubbly.

What can I use instead of mozzarella?

Swap mozzarella with Gruyère, provolone, white cheddar, fontina, or a mix of mozzarella and Parmesan for more nutty flavor.

Use a low-moisture cheese blend if you want a thicker, less saucy finish.

What to serve Creamy Brussels Sprouts with

To balance the meal, I like to serve this with some proteins like Roasted Turkey Breast in Garlic and Herb Butter and Baked Pork Tenderloin with Mustard Crust, or colorful salads, such as Avocado Salad with Tomatoes or Cranberry Walnut and Spinach Salad.

Make-ahead, storage, and reheating FAQ

• How to Make It Ahead: You can cook the sprouts and bacon and assemble them with the cream and cheese up to 1 day in advance, then refrigerate tightly covered.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days for best texture and flavor.
• Reheat only what you plan to eat to avoid repeatedly drying out the sprouts and sauce.
• Before serving, bake or reheat gently at 350°F until hot and bubbly, adding a splash of cream if the sauce looks too thick.

How do I reheat leftovers without drying them out?

• Reheat in a covered baking dish at 325-350°F until warmed through, or in a covered skillet over low heat, adding a little cream or milk to loosen the sauce.
• For a crisper top, uncover for the last few minutes or briefly broil until the cheese is lightly browned.

More delicious Brussels sprouts recipes

• Roasted Brussels sprouts with butternut squash
• Warm Quinoa and Brussels sprouts Salad in Honey Mustard
• Zesty Brussels sprout Coleslaw with Horseradish
• Brussels sprouts and Bacon Gratin

Here are some Thanksgiving Side Dishes suggestions 🥗

• Grand Marnier Cranberry Sauce
• Ultimate Green Bean Casserole in a Skillet
• Spicy Maple Glazed Roasted Sweet Potatoes
• Green Beans in a Skillet
• Ultimate Green Bean Casserole Skillet