I absolutely vibe with this creamy garlic parmesan brussels sprouts and bacon dish. The crispy bacon pairs with perfectly caramelized sprouts in an indulgent sauce that just sings with cheesy goodness. For me, it’s the ultimate comfort food reinvented into a fun, elevated meal that makes every bite a delightful adventure.

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I love making this Creamy Garlic Parmesan Brussel Sprouts With Bacon recipe because it brings together bold flavors with a touch of nutritional balance. I start with 1 lb brussel sprouts, trimmed and halved, then combine them with 8 rough chopped slices of bacon.

I like to toss in 3 garlic cloves, minced, to add a sharp kick. The recipe calls for 2 tbsp unsalted butter and 2 tbsp all-purpose flour to create a roux which forms the base of the creamy sauce.

Next I stir in 1 cup heavy cream along with 1/2 cup chicken broth which keeps the sauce light yet rich. I then mix in 1/2 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese so that the dish has a deliciously cheesy finish.

It is seasoned with salt and black pepper and sometimes a pinch of red pepper flakes for some heat. This dish gives you a good source of vitamins and healthy fats while keeping things hearty and comforting.

Why I Like this Recipe

1. I really like this recipe because the bacon adds a smoky flavor that totally complements the natural taste of the brussel sprouts, making it both savory and satisfying.
2. I love how the creamy garlic sauce makes everything feel comforting and rich, giving me that warm, home-cooked feeling every time I eat it.
3. The bubbly mozzarella and Parmesan cheese topping is just awesome – it comes out golden and crispy which gives the dish a fun texture contrast.
4. I appreciate that it all comes together in one pan so its super easy to make and clean up after, which is perfect for when im in a rush or just want a kickass meal without a ton of hassle.

Ingredients

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Brussel Sprouts: Provide fiber and essential vitamins, with a slight bitter touch that feel healthy.
Bacon: Rich in protein and fats, lending a smoky, salty flavor that really elevates the dish.
Garlic: Packed with antioxidants, its pungency adds a warm kick to the overall flavor.
Heavy Cream: Gives an indulgent, rich texture, making the sauce extra creamy and smooth.
Parmesan Cheese: Adds tangy saltiness with protein and bold flavor for an extra kick.
Chicken Broth: Light, savory liquid that ties and enhances all the ingredients together.
Mozzarella Cheese: Contributes a gooey melt, balancing flavors with mild, creamy richness.

Ingredient Quantities

1 lb brussel sprouts, trimmed and halved

8 slices bacon, roughly chopped

3 garlic cloves, minced

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Salt and black pepper, to taste

Optional pinch of red pepper flakes

How to Make this

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1. Preheat your oven to 400°F since you gonna finish this dish with a hot bubbly cheese topping.

2. In a large ovenproof skillet, cook the chopped bacon over medium heat until its crispy, then using a slotted spoon, remove most of the bacon but leave enough fat to fry the veggies.

3. Add the halved brussel sprouts to the skillet and fry them in the bacon fat. Season with a pinch of salt, pepper and red pepper flakes if using. Stir occasionally until they start to brown.

4. Toss in the minced garlic and let it cook for about a minute until its fragrant.

5. Push the brussel sprouts and bacon to the side and add the butter into the empty space. Once melted, stir in the flour and whisk it into a roux.

6. Slowly pour in the heavy cream and chicken broth while whisking continuously to keep the sauce smooth. Let the mixture simmer for a couple minutes until it slightly thickens.

7. Mix in the grated Parmesan cheese until its all melted into the sauce.

8. Sprinkle the shredded mozzarella cheese evenly over the top, then transfer the skillet into the preheated oven.

9. Bake for 5-7 minutes or until the cheese is bubbly and golden, then take it out and serve while it’s hot. Enjoy!

Equipment Needed

1. Oven
2. Large ovenproof skillet
3. Slotted spoon
4. Knife and cutting board
5. Measuring cups and spoons
6. Whisk
7. Spatula
8. Oven mitts

FAQ

Can I prep this dish ahead of time? Yes, you can totally make the Brussel sprouts part ahead and pop 'em in the fridge for up to a day. Just reheat on the stove till they warm thru, and the sauce might thicken a bit, but that's fine.

Do I have to use bacon? Not at all. If you're not into bacon or if you're vegeterian you can ommit it or substitute with smoked turkey for a similar flavor.

Can I swap out the cheeses? Sure thing, you can try different cheeses if thats what you have. But the Parmesan and mozzarella combo gives a good mix of tangy and melty that works really well.

How do I adjust the creaminess? If you prefer a lighter sauce, you can use a bit less heavy cream and more chicken broth. That way, you still get a good sauce but not as heavy.

What if I want a little extra heat? Just add an extra pinch of red pepper flakes or a dash of your favorite hot sauce to give it that extra kick.

Creamy Garlic Parmesan Brussel Sprouts With Bacon Recipe Substitutions and Variations

For bacon, try turkey bacon or even pancetta if you want a leaner twist.
If you’re out of unsalted butter, olive oil or margarine works just fine in a pinch.
Instead of heavy cream, you can swap in half and half, though it might not be as thick, or even coconut milk for a dairy free alternative.
Chicken broth can be replaced with vegetable broth if you’re aiming for a vegetarian version.
If you can’t find Parmesan, Pecorino Romano is a great substitute that brings a bit more zest.

Pro Tips

1. Make sure your bacon is super crispy, cuz if it’s not cooked enough, it might ruin the whole flavor vibe of your brussel sprouts later on.
2. When you’re frying the sprouts, keep stirring so they get even browning; if you leave ’em too long on one side, they can burn and taste bitter.
3. Whisk the sauce continuously when you add the heavy cream and broth – trust me, chunks in the sauce is not a good look.
4. Double-check your oven is really at 400°F before you pop in the skillet; if it’s off, your cheese might not bubble up right and you’ll miss that gooey finish.