If you’re looking for a dish that’s bursting with flavor, Creamy Garlic Parmesan Bacon Brussels Sprouts is the answer. This indulgent dish combines the smoky, savory taste of turkey bacon with the tender texture of Brussels sprouts, all enveloped in a creamy garlic and cheese sauce. It’s a versatile recipe that works equally well as a side dish or a main course.
Why This Recipe Works
Perfect Pairings: Brussels sprouts pair wonderfully with bacon, as the smoky flavor complements the sprouts’ slightly nutty taste.
Creamy Sauce: The combination of heavy cream, Parmesan, and mozzarella creates a rich, velvety sauce that coats every sprout perfectly.
Simple Prep: This one-pan recipe is quick and easy, with minimal cleanup required.
Versatile Appeal: Whether served alongside roasted meats or enjoyed as a standalone dish, this recipe is always a hit.
What You’ll Need For This Recipe
Ingredients
1 pound Brussels sprouts, halved: Provides a tender and slightly crispy base.
4 slices turkey bacon, chopped: Adds smoky, savory flavor with less fat than traditional bacon.
2 garlic cloves, minced: Enhances the dish with aromatic depth.
1 cup heavy cream: The base for the rich, creamy sauce.
1/2 cup grated Parmesan cheese: For a salty, nutty layer of flavor.
1/2 cup grated mozzarella cheese: Ensures the sauce is creamy and gooey.
1 tablespoon olive oil: For sautéing the bacon and sprouts.
Salt and pepper, to taste: For seasoning and balance.
How to Make Creamy Garlic Parmesan Bacon Brussels Sprouts
Step 1: Cook the Bacon
Heat the olive oil in a large skillet over medium heat.
Add the chopped turkey bacon and cook until crispy, about 5 minutes.
Remove the cooked bacon from the skillet and set aside, leaving the rendered fat in the pan.
Step 2: Sauté the Brussels Sprouts
Add the halved Brussels sprouts to the skillet with the bacon drippings.
Cook for 6-8 minutes, stirring occasionally, until the sprouts are golden brown and tender.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Make the Creamy Sauce
Reduce the heat to low and pour the heavy cream into the skillet with the Brussels sprouts and garlic.
Simmer the cream for 2-3 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan and mozzarella cheese until fully melted and combined.
Step 4: Combine and Serve
Add the crispy turkey bacon back into the skillet and stir to incorporate.
Season the dish with salt and black pepper to taste.
Serve hot and enjoy!
Tips + Tricks for Recipe Success
Fresh Brussels Sprouts: Use fresh, firm sprouts for the best flavor and texture. Frozen sprouts can be used, but they may require extra time to cook off excess moisture.
Don’t Overcook: Overcooking Brussels sprouts can make them mushy. Aim for a golden brown exterior and tender interior.
Cheese Substitutions: Feel free to swap Parmesan with Pecorino Romano for a sharper flavor or use Gruyere for added creaminess.
Add Heat: Sprinkle in a pinch of red pepper flakes for a spicy kick.
Extra Crispy Bacon: If you prefer your bacon extra crispy, cook it separately and sprinkle it on top of the finished dish.
Serving Suggestions
As a Side Dish: Pair this creamy dish with roasted chicken, grilled salmon, or steak for a complete meal.
As a Main Course: Serve over rice, mashed potatoes, or pasta for a hearty and satisfying dinner.
Toppings: Garnish with additional Parmesan cheese or fresh parsley for an extra pop of flavor and color.
Time and Nutritional Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (Per Serving):
- Calories: ~320
- Protein: ~12g
- Carbohydrates: ~10g
- Fat: ~25g
- Fiber: ~3g
- Sugar: ~2g
Final Thoughts
Creamy Garlic Parmesan Bacon Brussels Sprouts is the kind of dish that transforms a humble vegetable into a crowd-pleasing favorite. With its irresistible combination of creamy sauce, smoky bacon, and tender sprouts, it’s sure to become a staple in your recipe rotation. Whether you’re hosting a dinner party or looking for a comforting weeknight side, this recipe is bound to impress.