Cheesy Bacon Brussels Sprouts

Name: Cheesy Bacon Brussels Sprouts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Ingredients: 750 g/ 1.7 lb Brussels sprouts; 1 tablespoon butter; 1 small onion; 50 g/ 1.8 oz lean bacon cubes; 175 ml/ 6 fl.oz/ ¾ cups heavy/double cream; 2 garlic cloves; 100 g/ 3.5 oz/ ½ cup cream cheese; 50 g/ 1.8 oz/ ⅓ cup Parmesan; fresh herbs like savory or thyme; nutmeg; fine sea salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3 servings
Calories
589 kcal
Course
Main Course
Cuisine
American

Cheesy Bacon Brussels Sprouts

Freya Patterson

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Cheesy bacon Brussels sprout casserole with Parmesan and cream cheese, an easy to make side dish or light meal for the holiday season.

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Ingredients

Servings

750 g/ 1.7 lb Brussels sprouts cleaned weight about 600-650 g/ 1.3-1.4 lb (Note)
1 tablespoon butter
1 small onion
50 g/ 1.8 oz lean bacon cubes
175 ml/ 6 fl.oz/ ¾ cups heavy/double cream
2 garlic cloves
100 g/ 3.5 oz/ ½ cup cream cheese
50 g/ 1.8 oz/ ⅓ cup Parmesan
fresh herbs like savory or thyme
nutmeg
fine sea salt and pepper

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Instructions

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Butter a small casserole dish. Bring a large pot of water to a boil.
In the meantime clean the sprouts, if necessary. Remove their outer leaves and the thickest, lower part of the stem. If the sprouts are very large, halve them. If I use frozen sprouts, I don't bother to defrost them, I add them to the water in their frozen status.
When the water starts to boil, add some salt, and then the cleaned Brussels sprouts. Cook for about 4-5 minutes and already check the consistency of the sprouts, they should still be rather firm, they will continue cooking in the oven and they should not get too mushy.
Melt the butter in a small saucepan. Add the finely chopped onion and the bacon cubes and cook until the onion is translucent.
Add the heavy cream and the grated garlic cloves and bring to a simmer.
Remove from the heat and whisk in the cream cheese, freshly grated Parmesan, finely chopped herbs, and some gratings of fresh nutmeg. Adjust the taste with salt and pepper. Stir well. If you find the sauce to be too thick, you could stir in a small amount of milk.
Drain the Brussels sprouts and place them into the baking dish. Pour the sauce over the sprouts and bake for about 15 minutes or until the cheese is golden and bubbling.
Serve hot with a green salad and boiled potatoes.

Notes

I had fresh Brussels sprouts, about 750 g/ 27 oz, once cleaned there were about 600-650 g (1.3-1.4 oz) left.
You could use frozen sprouts as well, about 600-650 g (1.3-1.4 oz) for 2-3 people as a main dish with potatoes and salad.

Nutrition Information

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Serving 1/3 of the dish Calories 589kcal (29%) Carbohydrates 24g (8%) Protein 20g (40%) Fat 48g (74%) Saturated Fat 28g (140%) Polyunsaturated Fat 17g Trans Fat 1g Cholesterol 141mg (47%) Sodium 976mg (41%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 589 kcal

% Daily Value*

Serving	1/3 of the dish
Calories	589kcal	29%
Carbohydrates	24g	8%
Protein	20g	40%
Fat	48g	74%
Saturated Fat	28g	140%
Polyunsaturated Fat	17g	100%
Trans Fat	1g	50%
Cholesterol	141mg	47%
Sodium	976mg	41%
Fiber	6g	24%
Sugar	8g	16%