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This cheesy Brussels sprout dish with bacon is warm and satisfying, turning plain veggies into something special. I usually whip it up for family get-togethers, but honestly, it hits the spot on any chilly night too. Once it hits the table, folks keep coming back for more.
The first time I ever threw this together, it was a last-minute move—Thanksgiving was on and my pantry was pretty bare. Now my whole crew asks for it pretty much every time we all sit down together.
Tasty Ingredients
- Salt and pepper: bring out all those great flavors. Just toss in a little at first and taste your way as you go
- Mozzarella cheese: gooey and stretchy, melts perfect without making things watery
- Parmesan cheese: adds a salty kick to the sauce. Grab a block and shred yourself—worth it
- Heavy cream or half and half: whichever you use, you’ll get that smooth, rich finish. Go full cream for extra luxury or half and half for lighter vibes
- All-purpose flour: helps the sauce thicken up. Level off your scoops and you’re golden
- Butter: gets the sauce silky and rich. I stick with unsalted so I can season just right
- Minced garlic: layers on the aroma and taste. Always chop fresh for max flavor
- Fresh Brussels sprouts: keep things crunchy and a bit earthy. Grab ones that’re firm and bright green—they’re the best
- Thick cut bacon: adds that smoky crunch. Go for bacon that’s got more meat than fat if you can
Easy How-To Guide
- Quick Prep
- Once it’s out of the oven, leave the pan alone for a couple of minutes before digging in—that way, it’s easier to serve and not piping hot
- Melt the Cheeses
- Sprinkle mozzarella all over and gently mix to spread it around. Pop the dish in the oven uncovered at four hundred degrees and bake till you see tasty golden bubbles and the sprouts are soft enough to poke with a fork—usually around fifteen to twenty minutes
- Mix It All Up
- Pour the bacon and sautéed Brussels sprouts back into your pan and make sure everything’s coated with sauce. If your pan isn’t oven-safe, just pour it all into a baking dish
- Creamy Base Time
- Move the Brussels sprouts out for now and melt butter right in that pan on medium. Add flour little by little, whisking non-stop till you’ve got a smooth, blond paste. Pour in your cream next while whisking, aiming for no lumps. When you’ve got a steamy (not boiling!) sauce, stir in parmesan till it’s all melted
- Get the Sprouts Golden
- Scoop out a bit of bacon fat but keep enough to coat the pan. Turn up to medium high, toss in halved Brussels sprouts with the cut sides facing down and season with salt and pepper. Let them cook without moving until they go deep golden brown—takes about six minutes. Mix in garlic and cook for another half-minute
- Bacon Bits Crispy
- Chop bacon into small pieces, cook them in a big skillet on medium heat till they’re nice and crispy, stirring every so often. Scoop the bacon out with a slotted spoon and let it drain on some paper towels
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Whenever I cook this, I go heavy on the garlic just like my grandma did. Her kitchen always had that cozy smell of toasted garlic and bacon sizzling away when she made her holiday sides. That’s what makes this dish feel like home to me.
Storing Leftovers
Pop any extras in a tightly closed container and stash it in the fridge—it’ll stay good for three days easy. Reheat in the microwave or oven until it’s hot and bubbling again. Sometimes I stir in a splash more cream after it’s been in the fridge to bring the sauce back to life.
Swap Options
Turkey bacon is a great swap if you want things lighter. Doing dairy free? Go for your favorite plant milk and vegan cheese. Want to switch up the cheese? Go with fontina or gouda instead of mozzarella for something new.
How to Enjoy
This goes awesome with roasted chicken or beef, but it’s also filling enough to stand alone for lunch with a hunk of bread. Throw on some toasted pine nuts or a pinch of chili flakes if you’re feeling adventurous.
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The Story Behind It
Brussels sprouts have always been a winter favorite on tables from Europe to the States. Mixing them with bacon and cream is a classic, and when you toss baked cheese on top, it turns into pure comfort food. The aroma always makes me think of big family get-togethers and happy times around the table.
FAQs About the Recipe
- → Can I use frozen Brussels sprouts for this dish?
Fresh ones taste best and keep their texture, but if you only have frozen, just thaw and dry them off first before you cook.
- → Which bacon cut offers the most flavor?
Thicker bacon brings a deeper smoky taste and chewier bite, which goes great with all the creamy stuff.
- → Is it possible to prepare this ahead of time?
Sure thing! Put it all together earlier, pop it in the fridge, and bake it right before everyone eats so it stays super fresh.
- → What can I substitute for heavy cream?
You can use half-and-half if you want it lighter, but the sauce won’t be quite as rich. Still pretty tasty, though.
- → How do I prevent the sauce from curdling?
Take your time adding the cream, keep the heat low or medium, and don’t let it boil. That’ll keep everything smooth.
- → Can I add other cheeses to this dish?
Go for it! Toss in some Gruyère or cheddar to shake things up and get a little tangier flavor in there.