This Cheesy Bacon Brussel Sprouts dish is a real gem of a recipe.
Pretty enough to grace a plate at any gathering and yummy and satisfying enough to complement your favorite main meat dish on a weeknight.
I was raised on brussel sprouts country cousin, cabbage, but the flavors are so similar and for ease of serving and a pretty presentation these little sprouts can’t be beat!
This veggie/cheese side dish shines because the earthy flavor of the brussel sprouts is complemented and not covered by the mild cheeses chosen.
I was raised on brussel sprouts country cousin, cabbage but the flavors are so similar and for ease of serving and a pretty presentation these little sprouts can’t be beat!
Bacon lovers, find other veggie side dishes you might enjoy below:
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
If you need anything from the Trim Healthy Mama Store it would be a help to me if you could use my link and at no extra cost to you. Thanks for helping me keep producing and offering these free recipes.
If you try one of these recipes and wish to share it, I’d love to know about it. Please use the hashtag #nanaslilkitchen on Instagram or tag me on Fb by typing @nanaslittlekitchen in your post or comment over there.
Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 19g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 54mg Sodium: 333mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 3g Sugar: 0g Sugar Alcohols: 0g Protein: 10g
4 slices bacon
3 tablespoons butter
1 cup chopped onion
2 pounds brussel sprouts, trimmed and sliced into thirds
¾ cup heavy cream
½ cup shredded sharp white cheddar cheese
½ cup shredded parmesan cheese
Salt and pepper, to taste
- Preheat oven to 375 degrees.
- Oil a 9×13 casserole dish.
- In a heavy skillet, cook bacon over medium heat until crisp.
- Drain bacon on paper towels and remove all but 1 tablespoon of the bacon drippings from the skillet.
- Melt butter in skillet with remaining bacon drippings and add the onions and brussel sprouts.
- Season with salt and pepper to taste.
- Cook for 8 to 10 minutes, stirring as needed to avoid burning, or until the brussel sprouts are tender.
- Pour heavy cream over brussel sprouts and gently scrape the bottom of the skillet to loose and include the flavorful pieces.
- Transfer the brussel sprouts to the casserole dish.
- Top the casserole with parmesan and cheddar cheeses.
- Bake for 15 minutes or until cheese has melted.