Creamy Garlic Parmesan Brussels Sprouts

If you think Brussels sprouts are just boring little green cabbages, this recipe will completely change your mind. Picture this: tender Brussels sprouts coated in a luscious garlic-parmesan cream sauce, with crispy bacon bits adding a smoky crunch, and a golden layer of bubbly mozzarella on top. It’s rich, comforting, and downright irresistible—the kind of side dish that has everyone sneaking seconds before the main course is even served.

Trust me, this one’s a game-changer. Whether you’re cooking up a holiday feast, planning a cozy weeknight dinner, or just looking for a way to make veggies exciting, these Creamy Garlic Parmesan Brussels Sprouts are about to become your new go-to.

Recipe Origin

Brussels sprouts have had quite the glow-up in recent years. Once the veggie kids (and adults) avoided, they’ve now become a culinary star thanks to recipes that highlight their nutty flavor instead of boiling them into mush. This version takes inspiration from classic creamy casseroles and gratins but adds a modern, savory twist with garlic, bacon, and plenty of cheese.

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Cutting board and sharp knife
• Wooden spoon or spatula
• Mixing spoon
• Baking dish (if finishing under the broiler)

Why You’ll Love Creamy Garlic Parmesan Brussels Sprouts

Decadent Yet Veggie-Packed

You get the comfort of a cheesy, creamy side dish while still eating your greens.

Crowd-Pleaser

Even self-proclaimed “Brussels sprouts haters” will be converted with this one.

Versatile

Serve it at Thanksgiving, Christmas, or alongside simple weeknight dinners—it works every time.

Easy to Make

Straightforward steps, simple ingredients, and a big payoff.

Comfort Food Upgrade

Cream, garlic, cheese, and bacon take this veggie to a whole new level.

Chef’s Pro Tips

• Render the bacon first: Cooking it low and slow ensures maximum crispiness and flavor.
• Don’t overcook the sprouts: Sauté them until just tender before adding cream—they’ll finish cooking in the sauce.
• Broil for golden perfection: Pop it under the broiler at the end to melt and brown the cheese.
• Adjust seasoning carefully: Bacon and parmesan are salty, so taste before adding extra salt.

Ingredients in Creamy Garlic Parmesan Brussels Sprouts

Bacon

Adds smoky, salty crunch and infuses the sprouts with flavor.

Butter

A little richness to sauté the veggies and garlic.

Brussels Sprouts

The star of the show! Halved for faster cooking and maximum caramelization.

Onion (Optional)

Adds a hint of sweetness and depth to the creamy sauce.

Garlic

Because everything is better with garlicky goodness.

Italian Seasoning

Optional, but brings a herby, aromatic layer to the dish.

Salt & Pepper

Classic seasonings to balance and enhance all the flavors.

Heavy Cream

The base of that dreamy, velvety sauce.

Parmesan Cheese

Nutty, salty, and sharp—it thickens the sauce and boosts flavor.

Mozzarella Cheese

Melts into a gooey, golden topping that seals the deal.

Instructions

Crisp the Bacon

In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving about a tablespoon of drippings in the pan.

Sauté the Veggies

Add butter, Brussels sprouts, and onion to the skillet. Season with salt, pepper, and Italian seasoning (if using). Sauté for 6–8 minutes, until sprouts are tender but not mushy.

Add Garlic

Stir in minced garlic and cook for another 1–2 minutes, just until fragrant.

Make it Creamy

Pour in heavy cream and stir in parmesan cheese. Simmer gently for 3–4 minutes until the sauce thickens and coats the sprouts.

Add Cheese and Bacon

Sprinkle mozzarella over the top, then add crumbled bacon.

Melt and Serve

Reduce heat to low until cheese melts, or transfer to a baking dish and broil for 2–3 minutes until golden and bubbly. Serve hot.

Nutrition Facts

Servings: 4–6
Calories per serving: ~280–320 (depending on bacon and cheese amounts)

Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Creamy Garlic Parmesan Brussels Sprouts

• Holiday Tables: Perfect alongside turkey, ham, or roast beef.
• Weeknight Comfort: Serve with grilled chicken, steak, or salmon.
• With Pasta: Add to fettuccine or penne for a creamy veggie pasta.
• As a Side Dish Spread: Pair with roasted potatoes and a fresh green salad.

Make-Ahead and Storage Tips

• Prep Ahead: Clean and halve sprouts the day before.
• Fridge Storage: Store leftovers in an airtight container up to 3 days.
• Reheating: Warm in the oven or on the stovetop for best results—microwaving may make them a little soft.
• Freezing: Not recommended, as cream-based sauces can separate.

Variations to Try

• Spicy Kick: Add red pepper flakes or a dash of cayenne.
• Extra Cheesy: Mix in gouda, fontina, or cheddar for different flavor vibes.
• Vegetarian Version: Skip the bacon and use a little smoked paprika for depth.
• Nutty Twist: Top with toasted almonds or walnuts for crunch.

Additional Tips

• Use freshly grated parmesan for the best melting and flavor.
• Don’t overcrowd the pan when sautéing—this helps sprouts brown, not steam.
• Taste the sauce before serving—adjust salt as needed.

FAQ Section

Q1: Can I use frozen Brussels sprouts?
A1: Yes, but thaw and pat dry to prevent excess water.

Q2: Can I make this dish vegetarian?
A2: Definitely—skip the bacon and add a pinch of smoked paprika for that smoky flavor.

Q3: Can I use milk instead of heavy cream?
A3: You can, but the sauce won’t be as thick or rich—half-and-half is a better substitute.

Q4: Do I have to use mozzarella on top?
A4: Not at all—swap in gruyère, cheddar, or provolone for different flavors.

Q5: Can I add other veggies?
A5: Sure! Mushrooms, broccoli, or spinach all work beautifully.

Q6: Can I make it ahead for a holiday meal?
A6: Yes—prepare everything up to the broiling step, then cover and refrigerate. Just broil before serving.

Q7: How do I keep Brussels sprouts from being bitter?
A7: Don’t overcook them, and pair with creamy, savory flavors like in this recipe.

Q8: Can I use turkey bacon?
A8: Absolutely—it’s leaner but still adds flavor.

Q9: Can I double the recipe?
A9: Yes, but use a large enough skillet or split into two pans so the sprouts cook evenly.

Q10: Is this recipe keto-friendly?
A10: Yes! It’s low-carb and packed with healthy fats from cream and cheese.

Conclusion

These Creamy Garlic Parmesan Brussels Sprouts are proof that comfort food and vegetables can go hand in hand. They’re creamy, garlicky, cheesy, and finished with that irresistible bacon crunch—a side dish that feels indulgent but still celebrates wholesome greens.

Whether you’re serving them at a holiday table or making a cozy weeknight dinner, this recipe is a guaranteed way to win over even the pickiest eaters. Grab some sprouts, a little cream, and a handful of cheese—because once you try them this way, you’ll never look at Brussels sprouts the same again.

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