Creamy Brussels Sprouts with Bacon

There is no sense in saying, I was never a fan of Brussels sprouts. All along, they had been synonymous for me with dull sides sneaked into my plate during childhood. Then I found this recipe: creamy Brussels sprouts with crispy bacon. The first time I tried it, I thought, ”Man, these little green jewels tasted so different-tender, slightly nutty, creamy goodness, and layered with smoky, crunchy bacon.” Now this is definitely one of my favourite comforting side choices, especially when I long for something really indulgent with that dose of greenery and freshness.

A Quick Introduction

This dish is a cosy mingle of Brussels sprouts that caress the palate softly, caramelised lightly, swimming comfortably in a velvety cream sauce and an abundance of savoury bacon. Not just a side, it’s a dish made for the purpose of getting people to fall in love with Brussels sprouts, even if they had sworn them off before.

Why This Recipe Is Special

The distinguishing trait of this preparation is in the balance. Brussels sprouts are not just drowned in cream but cooked to coax nature’s sweetness from them, and then coated with the accompanying smoky saltiness of bacon that adds texture and depth in between each mouthful. The cream brings everything together, so it is rich but not heavy.

Why You’ll Love This Recipe

Here’s why you’ll find yourself making this on repeat:

• Smoky bacon, creamy sauce, and caramelised sprouts in one bite all work together for a flavour explosion.
• Easy methods: It’s not necessary to be a master chef; just take a few things and have some patience.
• Crowd-pleasing: Even those who dislike Brussels sprouts will ask for more.
• Flexible: Side dish great on its own, or bulk it up with pasta or chicken to make a full meal
• Prepare Ahead: Making ahead is great for holiday preparation.

Tools You’ll Need

I like to keep things straightforward in the kitchen, and here’s what you’ll need:

• Cutting board – so the sprouts won’t end up under the counter at the end of the kitchen.
• Wooden spoon or spatula – to stir the sauce and scrape up bacon bits (the best part).
• Measuring cups and spoons – because it is all about balance between cream, sprouts and attention to detail.
• Cutting board – so the sprouts won’t end up under the counter at the end of the kitchen.

Ingredients

(Serves 4–6 as a side)

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 6 slices (about 150 g) bacon, chopped
• 1 small onion (about 100 g), finely diced
• 2 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 2 tbsp (30 g) cream cheese (optional, for extra creaminess)
• 1 tbsp (15 g) unsalted butter
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Cooking the bacon
2. In a medium skillet, place the bacon and cook until crispy, about 6–8 minutes, pouring out with a slotted spoon. Put the bacon aside. Leave the flavour gold in the pan (1 tablespoon of grease).
3. Sautéing the sprouts
4. Place halved Brussels sprouts in the pan, cut side down, and let them sear for about 3–4 minutes to develop some good golden colour. Do not stir them yet; this is where patience will pay off.  
5. Adding onion and garlic
6. Add the diced onion and stir, cooking it for about 3 minutes until they are soft. Toss the garlic in and cook it for 30 seconds, step back and inhale that magic—just don’t let it burn.  
7. Making the cream sauce
8. Reduce the heat slightly. Butter is added, scraping down any bits, then the cream is added. Let simmer gently for 3–4 minutes or until the sauce somewhat thickens.  
9. The cheese
10. Put in the Parmesan and cream cheese (if using) and stir until smooth. Taste and adjust for salt, pepper, and maybe a bit of red pepper flakes.  
11. Bring everything together. Return the crispy bacon to the pan and stir it all together so that every sprout gets coated with sauce. Cook for one more minute and remove from the heat.

Serving Ideas

• Exceptional with roast chicken, steak, and pork chops
• Serve over pasta for a comfy main dish.
• Pair with crusty bread for soaking the sauce.

Variations & Customizations

• Replace bacon with pancetta or turkey bacon.
• Include Gruyère or cheddar instead of Parmesan.
• Add mushrooms so that it would have an earthy depth.
• Combine with already cooked pasta or rice for a one-pan meal.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop with a splash of cream.
• Make-ahead: Cook the bacon and sprouts a day in advance, then finish with the cream sauce just before serving.

Pro Tips & Mistakes to Avoid

• Don’t overcrowd your pan: Give the sprouts some space to caramelise, or otherwise, they will steam.
• Taste before salting: Bacon and Parmesan are already salty.
• Don’t overcook the cream: Simmer it gently – boiling will separate it.
• Slice sprouts evenly: Halves will cook more uniformly than random cuts.

Recipe Card

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition (per serving, approx.)

• Calories: 280
• Protein: 9 g
• Fat: 23 g
• Carbs: 10 g
• Fibre: 4 g

A Friendly Close

I will honestly say this recipe changed how I look at Brussels sprouts. For trying this, I will bet that you would be sneaking forkfuls straight from the pan before it even hits the table. I feel like you really should make this and let others in on it, then let me know how it turned out. Did you give it your own spin?