Experience a delightful twist on a classic side dish with our Cheesy Brussels Sprouts with Bacon recipe. Tender Brussels sprouts are elevated to gourmet status with the addition of crispy bacon and a rich, creamy sauce infused with Dijon mustard and Parmesan cheese. Whether served as a holiday side or a weeknight indulgence, this dish is sure to become a new family favorite.
In our household, Brussels sprouts used to be met with skepticism until I introduced this mouthwatering recipe. The first time I made it, the savory aroma of bacon mingling with garlic and Parmesan cheese filled the kitchen, drawing my family in like magnets. As they took their first bites, their eyes widened in surprise and delight. The crispy bacon and creamy sauce transformed these humble vegetables into a gourmet sensation. From that moment on, Cheesy Brussels Sprouts with Bacon became a staple on our dinner table, earning rave reviews from even the pickiest eaters. It’s a dish that brings everyone together, sparking lively conversations and leaving us eagerly anticipating the next batch.
Why This Cheesy Brussels Sprouts with Bacon Is a Must-Try:
- Perfect balance of flavors: savory bacon, creamy sauce, and nutty Parmesan cheese.
- Quick and easy preparation, making it ideal for both weeknight dinners and special occasions.
- Versatile dish that pairs well with a variety of main courses.
- Can be customized to suit personal taste preferences, such as adjusting the level of spiciness with crushed red pepper flakes.
- Offers a delicious way to incorporate nutritious Brussels sprouts into your meal rotation.
Ingredients:
- 1 pound Brussels sprouts, washed and dried
- 8 slices bacon, diced
- 1 cup Half and Half or heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 cup finely grated Parmesan cheese, divided
- 3 cloves garlic, minced
- Salt and fresh ground black pepper, to taste
- ⅛ teaspoon nutmeg, optional
- Crushed red pepper flakes, for garnish
Instructions:
- Preheat the oven to 400˚F (200˚C).
- In a large saucepan, cook the Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
- Meanwhile, cook the bacon in a 10-inch cast iron skillet for about 3 to 4 minutes or until desired crispness. Add the parboiled Brussels sprouts to the skillet and continue to cook for 1 minute.
- In a mixing bowl, combine the Half & Half (or heavy whipping cream), Dijon mustard, half of the grated Parmesan cheese, garlic, salt, pepper, and nutmeg; whisk until well incorporated.
- Remove the skillet from the heat and pour the cream sauce over the Brussels sprouts. Sprinkle the remaining Parmesan cheese over the sprouts and bake for 15 to 20 minutes, or until bubbly and the top is golden brown.
- Remove from the oven and let stand for several minutes.
- Garnish with crushed red pepper flakes and serve.
Notes: For a vegetarian option, you can omit the bacon or substitute it with your favorite meatless alternative. Adjust the seasoning according to your taste preferences, and feel free to experiment with different cheeses for added variety. Enjoy!
