Creamed Brussel Sprouts

Creamy brussels sprouts with bacon will be everyoneโ€™s new favorite side โ€“ on your table in 30 minutes!

These creamy brussels sprouts with bacon are an easy, one pot side dish that pair beautifully with any holiday or company meal.  They are a creamy, cheesy, garlic lovers dream and will have even sworn Brussels sprouts haters licking their plates โ€“ plus this recipe is gluten free, low carb and keto!  These creamy Brussels sprouts are drenched in a creamy, cheesy, garlic herb sauce topped with Gruyere, mozzarella, and crispy bacon then baked to bubbly perfection.  This recipe can be assembled ahead of time then baked when ready for the ultimate stress-free, crowd pleasing dinner or holiday side. 

This creamy Brussels sprouts recipe is a fabulous go-to side for special occasions along with million-dollar mac and cheese and company mashed potatoes. If you love Brussels sprouts try my Cranberry Apple Shaved Brussels Sprouts Salad (one of my favs, Iโ€™m serving for Thanksgiving this year), Roasted Brussels Sprouts (including honey sriracha!), Lemon Garlic Sautรฉed Brussels Sprouts and Roasted Maple Bacon Brussels Sprouts with Butternut Squash.

top view of creamy Brussel sprouts in large pan


 

Creamy Brussel Sprouts

“This actually makes Brussels sprouts taste good.” – spontaneous comment from Patrick when tried this recipe for the first time.

Brussels sprouts have earned a bad rap for being sad, overcooked and mushy but this Brussels sprouts recipe will have you falling in love with Brussels sprouts all over again, or for the first time. This creamy brussels sprouts recipe elevates the lowly Brussel sprout to rich, creamy, decadent, splendor with a bacon-studded, herb infused gratin bathed in mozzarella and Gruyรจre cheese sauce.

To make these creamy Brussels sprouts, I wanted to create an easy recipe, made in one pot in the shortest amount of time possible with the maximum flavor. To accomplish this, I simplified the process โ€“ no blanching the veggies, no separate pan for the sauce and no roux.ย  Instead, the creamy Brussels sprouts and bacon are all cooked in one pan from start to finish for a hassle free side with easy cleanup.ย 

To make this recipe, Brussels sprouts are lightly bathed in leftover bacon grease, steamed, sautรฉed with garlic, then heavy cream, chicken broth, Gruyere cheese and herbs are added directly to the pan to create the luscious sauce, which is topped with more Gruyere, mozzarella and crispy bacon then popped in the oven to guaranteeย delicious sprouts everyone will go crazy for.

The total dish is made in under 30 minutes โ€“ but it can be our secret. Your guests will devour these creamy Brussels sprouts as if they took you all day!

Read on or use the โ€œjump to recipeโ€ button at the top of the page to skip directly to the recipe.

a serving spoon scooping up creamy Brussel sprouts in large pan

HOW TO PREPARE BRUSSELS SPROUTS

โ€ข Wash:ย  Before trimming, wash your Brussels sprouts to remove any dirt by running them under lukewarm tap water.ย  Lukewarm water is better at removing dirt and chemicals than cold water. Gently pat the sprouts very dry with paper towels before cutting.

โ€ข Trim:ย  Brussels sprouts grow on a stalk and are cut off leaving behind just a little bit of hard stem at the base.ย  Youโ€™ll want to trim a little bit of the tough stem off, but not too much or youโ€™ll lose all the out leaves.

โ€ข Remove leaves:ย  After you trim the bottom of the stem, peel off any flimsy, damaged or yellowed outer leaves.ย 

โ€ข Cut:ย  Next, cut the Brussels sprouts in halve lengthwise through the stem.ย  If you have a few giant ones, go ahead and quarter them.ย  If all your sprouts are giant, quarter all of them.

    ingredient icon

    Cheesy Brussels Sprouts Ingredients

    Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

    • Brussels Sprouts:ย choose small Brussels sprouts with tight leaves, wash, trim and cut in half. ย These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C.
    • Bacon:ย use thick cut bacon so it doesnโ€™t get lost in the gratin and stays nice and crispy.ย  We will also use some of the bacon grease to cook the Brussels sprouts in for extra flavor.
    • Butter: unsalted butter so we can control the salt. You’ll need softened butter so it can melt instantaneously once added to the pan along with the garlic.
    • Chicken broth:ย  is more flavorful and less fattening than using all heavy cream.ย  Weโ€™ll mix it with 1 tablespoon cornstarch so it thickens beautifully like cream.
    • Cornstarch:ย  helps thicken the sauce without having to make a roux so it’s beautifully rich and creamy and not runny.
    • Heavy cream:ย is the creamy in this Brussels sprouts recipe. It is the base of the luxurious sauce.ย  It is found in the refrigerated section near the milk at your grocery store and is usually labeled โ€œheavy whipping cream.โ€
    • Gruyere:ย  is the consummate melting cheese and one of my favorite cheeses to use! Itโ€™s sweet, slightly salty, creamy, nutty and boasts enough flavor to cut through the richness of the sauce and melts seamlessly for additional luxurious creaminess. Gruyere is a Swiss cheese and can be found with the specialty cheese (usually by the deli) in your grocery store.
    • Mozzarella:ย is creamy, buttery and melts beautifully.ย Use only freshly grated mozzarella as pre-shredded cheeses are pumped with anti-clumping chemicals which prevents the cheese from melting as seamlessly.
    • Garlic:ย  is delicious with Brussels sprouts. I use 5 cloves garlic but feel free to use less if you prefer. You may also use 1 teaspoon garlic powder โ€“ but the real stuff is so much better!
    • Italian seasonings:ย parsley, basil, thyme, and oregano play beautifully with the sauce without overwhelming the sprouts.ย 
    • Salt and pepper:ย  are critical to enhance all the flavors of your Brussels sprouts. You can season more to taste at the very end of cooking.
      top up close view of a spoon of creamy Brussel sprouts with bacon in large pan showing how creamy they are

      HOW TO MAKE CREAMY BRUSSELS SPROUTS

      Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

      1. Preheat oven and fry bacon.  Bacon serves 3 purposes: 1) salty, tantalizing bacon flavor; 2) grease to caramelize sprouts in for additional flavor 3) crispy beefy texture.  Cook the bacon over medium heat so the bacon cooks slowly giving the fat time to render and become super crispy.
      showing how to make creamy Brussel sprouts recipe by frying bacon in a skillet
      1. Steam Brussels sprouts.   Next, remove the bacon from the pan but leave behind most of the drippings. Add the Brussels sprouts and give them a good toss to create an intoxicating flavor base. The bacon drippings also prevent the sprouts from burning and promotes a golden caramelized crust.  Flip as many sprouts as you can so they are cut side down, then carefully add some water to the pan, cover and steam for a few minutes. Next, add some softened butter to the pan followed by garlic and sautรฉ 2 minutes. 
      showing how to make creamy Brussel sprouts with bacon by sautรฉing Brussels sprouts with shallots in a pan
      1. Add sauce ingredients.  The creamy sauce takes this Brussels sprouts recipe to next level โ€“ and itโ€™s super easy!  Add the heavy cream, chicken broth whisked with cornstarch and Italian seasonings and bring to a simmer. 
      showing how to make creamy Brussel sprouts by adding heavy cream, chicken  broth and Italian seasonings to the pan with the Brussel sprouts
      1. Add cheese and bacon to sauce. After the sauce is slightly thickened, stir in ½ cup Gruyere cheese directly into the sauce for a richer, creamier sauce.  At this point, youโ€™ll also add half of the bacon for bacon goodness through and through. 
      a collage showing how to make creamy Brussel sprouts with bacon by adding Gruyere cheese and bacon to Brussels sprouts  then stirring in
      1. Sprinkle with cheeses and bacon and bake.  Sprinkle with additional Gruyere cheese and mozzarella cheese, remaining bacon and bake until the cheese is melted.
      a collage showing how to make creamy Brussel sprouts with bacon by topping the Brussels sprouts with mozzarella and Gruyere cheese and crumbled bacon and baking until melted
      1. Dive in!
      top view of Brussel sprouts recipe in large pan with a serving spoon

      Creamed Brussel Sprouts Recipe Tips

      This Brussels sprouts recipe is very simple but you need to pay attention to a few key tips such as using fresh, medium-small Brussels sprouts and softened butter or your creamy Brussels sprouts can and up bitter with burnt garlic. Here’s the keys to success:

      • Set yourself up for success and use the freshest Brussels sprouts possible. Brussels sprouts can last up to a week in the fridge but they should be used within three days for the best flavor. The fresher the Brussels sprouts, the sweeter they will be. Over time, the Brussels sprouts taste gets stronger and less sweet, which means you’re bordering on bitter or sour Brussels sprouts even when cooked properly.
      • Use medium-small Brussels sprouts.ย  Meaning, you don’t want super tiny Brussels sprouts but average Brussels sprouts that lean towards the smaller side. Smaller sprouts tend to be sweeter-tasting, while larger sprouts are more cabbage-like and can taste more bitter.ย 
      • Don’t purchase pre-bagged Brussels sprouts. These pre-packaged bags are handy but you will end up with a mishmash of Brussels sprout sizes. It is best to hand-pick your Brussels sprouts.
      • Use uniform size Brussels sprouts. To that end, choose Brussel sprouts that are all the same size to ensure they all cook at the same rate. If you have some small and some large sprouts, quarter the extra-large sprouts.

      • Use softened butter. We don’t want to have to wait for the butter to melt once added to the pan or you risk overcooked Brussel sprouts and burnt garlic. Burnt garlic will ruin your entire dish.
      • Use freshly grated mozzarella.ย Pre-grated cheeses use anti-clumping chemicals which prevents them from melting as well. Freshly grated mozzarella will melt beautifully.
      • Use a large enough pan. Use a large pan to cook the Brussels sprouts so they have enough surface area to slightly caramelize. If your large pan isn’t oven safe, simply transfer the sprouts and sauce to a 9×13 pan when ready to top with cheese.
      • Don’t burn bacon. Your bacon drippings should be golden and not black. If your drippings are burnt, your entire dish will taste burnt. If you have any burnt specks, clean them out before proceeding with the recipe.
      • Steam larger Brussels sprouts longer. If your Brussels sprouts are more medium size, steam them for an additional 2-3 minutes for a total of 4-5 minutes steaming instead of 3.
      • Donโ€™t overcook Brussels sprouts. Brussels sprouts can be tricky to cook; cook them for too long, they will turn mushy and smelly and lose their bright green color. However, if properly cooked, these vegetables will have a bright green color, a pleasant smell and flavor.ย  It is best to steam the Brussels sprouts so they are a little golden on the edges but not overly caramelized because they will continue to cook in the oven.

      Cheesy Brussels Sprouts Variations

      This Brussels sprouts recipe is creamy and cheesy but you can customize it by adding different proteins, cheeses or crunch!ย  Here are a few ideas:

      • Creamy Brussels Sprouts with Turkey Bacon:ย  You can swap the bacon for turkey bacon but it wonโ€™t be quite as flavorful.ย  If you do so, you will need to add some extra butter or oil because there wonโ€™t be as much bacon grease.
      • Creamy Brussels Sprouts with Chicken:ย  Stir some cooked, bite size pieces of chicken in with the cream sauce to make this a complete meal.
      • Creamy Brussels Sprouts with Ham: Swap the bacon with ham.
      • Vegetarian Creamy Brussels Sprouts:ย  You may omit the bacon and add olive oil instead of the bacon grease.ย  Use vegetable broth instead of chicken broth.ย  I only suggest vegetable broth if you are vegetarian because itโ€™s not quite as flavorful as chicken broth.
      • Creamy Brussels Sprouts with Different Cheeses:ย  The combination of Gruyere and mozzarella is fabulous, but you can also play around with different cheeses such as Gouda, white cheddar, provolone, Havarti, Asiago, Fontina, Muenster or Parmesan. ย Feta could be added for a tasty flavor addition (along with sun-dried tomatoes) but I wouldnโ€™t replace a cheese with feta because it is not a melting cheese.
      • Creamy Brussels Sprouts with Herbs: Swap the dried herbs for fresh herbs.ย  The general rule is 3x fresh to 1x dried.ย 
      • Creamy Brussels Sprouts with Onions:ย  Sautรฉ ยฝ cup of thinly sliced yellow onions with the bacon grease before adding the Brussels sprouts.
      • Creamy Brussels Sprouts with Tomatoes:ย add chopped sun-dried tomatoes with the garlic.
      • Creamy Brussels Sprouts with Mushrooms:ย  Sautรฉ the onions separately from the Brussel sprouts and stir into the sauce before popping in the oven.
      • Creamy Brussels Sprouts with Nuts: top with choppedย pine, walnut or pecans.
      • Brussels sprouts with Marinara:ย mix up the flavor profile and swap the creamy sauce forย Bologneseย orย marinara.ย  In this case, I suggest swapping the Gruyere for Parmesan.
      • Creamy Brussels Sprouts Casserole: ย ย You can transfer everything to a 9×13 casserole dish if your if your pan is not oven friendly.ย 
      • Creamy Brussels Sprouts with Lemon: add a splash of lemon juice for a sunny pop of flavor.
        scooping up Brussel sprouts with bacon in blue pan
          up close of a spoonful of creamy Brussels sprouts recipe

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          ยฉCarlsbad Cravings by CarlsbadCravings.com

          Creamy Brussels Sprouts

          These creamy brussels sprouts with bacon are an easy, one pot side dish that pair beautifully with any holiday or company meal. They are a creamy, cheesy, garlic lovers dream and will have even sworn Brussels sprouts haters licking their plates โ€“ plus this recipe is gluten free, low carb and keto! These creamy Brussels sprouts are drenched in a creamy, cheesy, garlic herb sauce topped with Gruyere, mozzarella, and crispy bacon then baked to bubbly perfection. This recipe can be assembled ahead of time then baked when ready for the ultimate stress-free, crowd pleasing dinner or holiday side.
          Servings: 6 -8 servings
          Total Time: 30 minutes
          Prep Time: 15 minutes
          Cook Time: 15 minutes

          Save This Recipe To Your Recipe Box

          You can now create an account on our site and save your favorite recipes all in one place!

          Ingredients

          • 6 strips thick cut bacon
          • 2 tablespoons unsalted butter softened or melted
          • 2 pounds medium-small Brussels sprouts ends trimmed, cut in half
          • 4-5 cloves garlic minced
          • 1 1/2 cups heavy cream
          • 3/4 cup low sodium chicken broth
          • 1 tablespoon cornstarch
          • 1 teaspoon dried parsley
          • 1/2 tsp EACH dried basil, dried oregano, dried thyme, onion powder
          • 1/4 tsp EACH salt, pepper
          • 3/4 cup (6 oz) freshly shredded Gruyere cheese divided
          • 2/3 cup freshly shredded mozzarella cheese

          Instructions

          • Preheat oven to 375 degrees F.
          • Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
          • Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
          • Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add ¼ cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook 2 minutes. After 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional 1 minute.
          • Uncover and add 2 tablespoons softened butter to the pan followed by garlic; sautรฉ 2 minutes.
          • Add heavy cream and chicken broth with seasonings and simmer 2-3 minutes, until the sauce is thickened and sprouts are almost to desired tenderness (they'll cook slightly more in the oven). Stir in half of the bacon and ½ cup Gruyere cheese. Top with remaining ¼ cup Gruyere cheese and mozzarella cheese.
          • Transfer to the oven and bake at 375 for 3 minutes, until cheese is melted. Let stand 5 minutes before serving.

          Notes

          COOKING TIPS

          This Brussels sprouts recipe is very simple but you need to pay attention to a few key tips such as using fresh, medium-small Brussels sprouts and softened butter or your creamy Brussels sprouts can and up bitter with burnt garlic. Here’s the keys to success:
          • Set yourself up for success and use the freshest Brussels sprouts possible. Brussels sprouts can last up to a week in the fridge but they should be used within three days for the best flavor. The fresher the Brussels sprouts, the sweeter they will be. Over time, the Brussels sprouts taste gets stronger and less sweet, which means you’re bordering on bitter or sour Brussels sprouts even when cooked properly.
          • Use medium-small Brussels sprouts.ย  Meaning, you don’t want super tiny Brussels sprouts but average Brussels sprouts that lean towards the smaller side. Smaller sprouts tend to be sweeter-tasting, while larger sprouts are more cabbage-like and can taste more bitter.ย 
          • Don’t purchase pre-bagged Brussels sprouts. These pre-packaged bags are handy but you will end up with a mishmash of Brussels sprout sizes. It is best to hand-pick your Brussels sprouts.
          • Use uniform size Brussels sprouts. To that end, choose Brussel sprouts that are all the same size to ensure they all cook at the same rate. If you have some small and some large sprouts, quarter the extra-large sprouts.
          • Use softened butter. We don’t want to have to wait for the butter to melt once added to the pan or you risk overcooked Brussel sprouts and burnt garlic. Burnt garlic will ruin your entire dish.
          • Use freshly grated mozzarella.ย Pre-grated cheeses use anti-clumping chemicals which prevents them from melting as well. Freshly grated mozzarella will melt beautifully.
          • Use a large enough pan. Use a large pan to cook the Brussels sprouts so they have enough surface area to slightly caramelize. If your large pan isn’t oven safe, simply transfer the sprouts and sauce to a 9×13 pan when ready to top with cheese.
          • Don’t burn bacon. Your bacon drippings should be golden and not black. If your drippings are burnt, your entire dish will taste burnt. If you have any burnt specks, clean them out before proceeding with the recipe.
          • Steam larger Brussels sprouts longer. If your Brussels sprouts are more medium size, steam them for an additional 2-3 minutes for a total of 4-5 minutes steaming instead of 3.
          • Donโ€™t overcook Brussels sprouts. Brussels sprouts can be tricky to cook; cook them for too long, they will turn mushy and smelly and lose their bright green color. However, if properly cooked, these vegetables will have a bright green color, a pleasant smell and flavor.ย  It is best to steam the Brussels sprouts so they are a little golden on the edges but not overly caramelized because they will continue to cook in the oven.

          How to Make AHEADย 

          You will love that this recipe can be made ahead of time, so itโ€™s an easy bake and eat side for the holidays without any of the prep!ย  To make ahead, completely assemble the casserole up to the point of baking.ย  Cover with foil and refrigerate.ย  When ready to serve, let sit at room temperature for 30 minutes.ย  Bake uncovered at 375 degrees F until warm and bubbly around the edges, about 15 minutes.

          How to store and reheatย 

          • Storage:ย Let the creamy Brussels sprouts cool to room temperature.ย  Cover or transfer to an airtight container and refrigerate for 3 to 5 days.
          • Freezing:ย I do not recommend freezing this recipe as the Brussels sprouts will become mushy and the sauce and cheese will become a funny texture.
          • To reheat in the oven:ย  Let the pan sit on the counter for 30 minutes while you preheat the oven to 350 degrees F (glass or ceramic dishes can crack if transferred straight from the refrigerator to the oven). This will also help the casserole reheat more evenly.ย  Cover and bake for 10 minutes or until hot and bubbly.
          • To reheat in the microwave:ย  Transfer a serving to a microwave safe plate and microwave for 60 seconds then at 20 intervals until warm through.

          Did You Make This Recipe?

          Tag @CarlsbadCravings and Use #CarlsbadCravngs

          Leave a Review, I Always Love Hearing From You!

          Creamy Brussels Sprouts

          These creamy brussels sprouts with bacon are an easy, one pot side dish that pair beautifully with any holiday or company meal. They are a creamy, cheesy, garlic lovers dream and will have even sworn Brussels sprouts haters licking their plates โ€“ plus this recipe is gluten free, low carb and keto! These creamy Brussels sprouts are drenched in a creamy, cheesy, garlic herb sauce topped with Gruyere, mozzarella, and crispy bacon then baked to bubbly perfection. This recipe can be assembled ahead of time then baked when ready for the ultimate stress-free, crowd pleasing dinner or holiday side.
          Servings: 6 -8 servings
          Total Time: 30 minutes
          Prep Time: 15 minutes
          Cook Time: 15 minutes

          Save This Recipe To Your Recipe Box

          You can now create an account on our site and save your favorite recipes all in one place!

          Ingredients

          • 6 strips thick cut bacon
          • 2 tablespoons unsalted butter softened or melted
          • 2 pounds medium-small Brussels sprouts ends trimmed, cut in half
          • 4-5 cloves garlic minced
          • 1 1/2 cups heavy cream
          • 3/4 cup low sodium chicken broth
          • 1 tablespoon cornstarch
          • 1 teaspoon dried parsley
          • 1/2 tsp EACH dried basil, dried oregano, dried thyme, onion powder
          • 1/4 tsp EACH salt, pepper
          • 3/4 cup (6 oz) freshly shredded Gruyere cheese divided
          • 2/3 cup freshly shredded mozzarella cheese

          Instructions

          • Preheat oven to 375 degrees F.
          • Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
          • Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
          • Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add ¼ cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook 2 minutes. After 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional 1 minute.
          • Uncover and add 2 tablespoons softened butter to the pan followed by garlic; sautรฉ 2 minutes.
          • Add heavy cream and chicken broth with seasonings and simmer 2-3 minutes, until the sauce is thickened and sprouts are almost to desired tenderness (they'll cook slightly more in the oven). Stir in half of the bacon and ½ cup Gruyere cheese. Top with remaining ¼ cup Gruyere cheese and mozzarella cheese.
          • Transfer to the oven and bake at 375 for 3 minutes, until cheese is melted. Let stand 5 minutes before serving.

          Notes

          COOKING TIPS

          This Brussels sprouts recipe is very simple but you need to pay attention to a few key tips such as using fresh, medium-small Brussels sprouts and softened butter or your creamy Brussels sprouts can and up bitter with burnt garlic. Here's the keys to success:
          • Set yourself up for success and use the freshest Brussels sprouts possible. Brussels sprouts can last up to a week in the fridge but they should be used within three days for the best flavor. The fresher the Brussels sprouts, the sweeter they will be. Over time, the Brussels sprouts taste gets stronger and less sweet, which means you're bordering on bitter or sour Brussels sprouts even when cooked properly.
          • Use medium-small Brussels sprouts.ย  Meaning, you don't want super tiny Brussels sprouts but average Brussels sprouts that lean towards the smaller side. Smaller sprouts tend to be sweeter-tasting, while larger sprouts are more cabbage-like and can taste more bitter.ย 
          • Don't purchase pre-bagged Brussels sprouts. These pre-packaged bags are handy but you will end up with a mishmash of Brussels sprout sizes. It is best to hand-pick your Brussels sprouts.
          • Use uniform size Brussels sprouts. To that end, choose Brussel sprouts that are all the same size to ensure they all cook at the same rate. If you have some small and some large sprouts, quarter the extra-large sprouts.
          • Use softened butter. We don't want to have to wait for the butter to melt once added to the pan or you risk overcooked Brussel sprouts and burnt garlic. Burnt garlic will ruin your entire dish.
          • Use freshly grated mozzarella.ย Pre-grated cheeses use anti-clumping chemicals which prevents them from melting as well. Freshly grated mozzarella will melt beautifully.
          • Use a large enough pan. Use a large pan to cook the Brussels sprouts so they have enough surface area to slightly caramelize. If your large pan isn't oven safe, simply transfer the sprouts and sauce to a 9x13 pan when ready to top with cheese.
          • Don't burn bacon. Your bacon drippings should be golden and not black. If your drippings are burnt, your entire dish will taste burnt. If you have any burnt specks, clean them out before proceeding with the recipe.
          • Steam larger Brussels sprouts longer. If your Brussels sprouts are more medium size, steam them for an additional 2-3 minutes for a total of 4-5 minutes steaming instead of 3.
          • Donโ€™t overcook Brussels sprouts. Brussels sprouts can be tricky to cook; cook them for too long, they will turn mushy and smelly and lose their bright green color. However, if properly cooked, these vegetables will have a bright green color, a pleasant smell and flavor.ย  It is best to steam the Brussels sprouts so they are a little golden on the edges but not overly caramelized because they will continue to cook in the oven.

          How to Make AHEADย 

          You will love that this recipe can be made ahead of time, so itโ€™s an easy bake and eat side for the holidays without any of the prep!ย  To make ahead, completely assemble the casserole up to the point of baking.ย  Cover with foil and refrigerate.ย  When ready to serve, let sit at room temperature for 30 minutes.ย  Bake uncovered at 375 degrees F until warm and bubbly around the edges, about 15 minutes.

          How to store and reheatย 

          • Storage:ย Let the creamy Brussels sprouts cool to room temperature.ย  Cover or transfer to an airtight container and refrigerate for 3 to 5 days.
          • Freezing:ย I do not recommend freezing this recipe as the Brussels sprouts will become mushy and the sauce and cheese will become a funny texture.
          • To reheat in the oven:ย  Let the pan sit on the counter for 30 minutes while you preheat the oven to 350 degrees F (glass or ceramic dishes can crack if transferred straight from the refrigerator to the oven). This will also help the casserole reheat more evenly.ย  Cover and bake for 10 minutes or until hot and bubbly.
          • To reheat in the microwave:ย  Transfer a serving to a microwave safe plate and microwave for 60 seconds then at 20 intervals until warm through.

          Carlsbad Cravingsยฉ Original

          Reader Interactions

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          24 Comments

          1. Carolyne D Johnson says

            I am using more and more of your wonderful recipes. Do you have a published cookbook?? It would make the MOST FABULOUS CHRISTMAS GIFT for my daughters and granddaughters.

            • Jen says

              Thank you for your kind comment Carolyne, I’m so happy you’re enjoying my recipes! I don’t have a cookbook but I’ll put something together for next year!

            • Jen says

              Hi Carolyne,
              You daughters and granddaughters are going to get the best gift this year. It’s finally happening! Thank you so much for your previous interest in a cookbook xo
              I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
              Happy Cooking!

          2. Rose Beckham (English Rose) says

            Jen, these look absolutely divine and I can’t wait to try them and add to my eclectic list of delicious recipes inspired by you. I am also delighted to read in response to one of your other fans that you are considering a cookbook!

            Have a very Happy Thanksgiving … You deserve the very best!

            Rose

            • Jen says

              Thank you so much Rose, I hope you had a very Happy Thanksgiving as well! xo

            • Jen says

              Hi Rose,
              It’s finally happening! Thank you so much for your previous interest in a cookbook xo
              I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
              Happy Cooking!

          3. Nancy says

            Iโ€™m so glad I found your recipes. Everyone I have made has been delicious. I am thinking of splurging to purchase a Le Crueset Dutch oven. What size would you recommend? I have been looking for a Bourbon cherry pie and I was wondering if you had a recipe? I donโ€™t know why but I have never found a good one..
            Thanks

            • Jen says

              Hi Nancy, thank you for your kind words, I’m honored you’ve been enjoying my recipes! Unfortunately, I don’t have a Bourbon cherry pie, sorry! As far as Le Creuset Dutch oven, I recommend 7 quart for soups and a 3.5 for dishes like this one and other one pot dishes. You will love the enameled cast iron! I also have 7 qt Cuisinart enameled cast iron Dutch oven which is less pricey and also excellent.

          4. Amanda says

            This was delicious! Would it work with broccoli?

            • Jen says

              Thanks Amanda! Broccoli would be delicious! In step 4, simply add 1/4 cup water, cover and steam to desired tenderness, about 3 minutes. Good luck!

          5. English Rose says

            Jen! You have elevated the brussel sprout to “sensational” in this recipe!
            Drenched in a rich creamy, aromatic, cheesy sauce with a bite of bacon (I also tried it with pancetta and it tasted amazing). Soooo delicious and easy to make that I made them twice over the festive season and they will now become a staple.

            • Jen says

              Thank you SO much, I’m thrilled they were such a hit and a new favorite! I hope you and yours had a wonderful holiday season! I appreciate you making my recipes and taking the time to comment!

          6. Marc N says

            Wanted to try this but only had frozen baby brussels sprouts so went with it.

            Didn’t cut them in half since they were quite small, instead of adding water I threw them frozen right in the bacon fat at medium high and allowed them to self steam.

            While maybe not as good or crispy as fresh it still came out very good so don’t give up if you only have frozen!

            I followed the rest of your recipe exactly, it was a big hit and quite delicious thank you!

            • Jen says

              Thanks so much for sharing that this recipe can be a success with frozen Brussels sprouts! I’m so pleased it was a hit!

          7. Kelly says

            They only go in the oven for 3 minutes? Should that be 30 minutes?

            • Jen says

              3 minutes is correct, or just until the cheese is melted, because the Brussels sprouts will mostly be cooked at this point from steaming and simmering. Enjoy!

          8. Cyndi Page says

            No nutritional information here? I was curious about the Net Carbs.

          9. Hailey D says

            This was delicious! I made it for a Christmas potluck and it was a big hit!

            • Jen says

              Yay! I’m so happy to hear it was a winner!

          10. Aimee says

            Delicious as always! I made this for Thanksgiving and Iโ€™ve already had a request to make it again for a potluck this weekend.

            • Jen says

              Hi Aimee! That is so wonderful to hear that you’ve found a repeat recipe and one that is reliable for all occasions! Thank you for sharing your awesome review!