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