A rich, creamy, and flavorful side dish made with crispy bacon, tender Brussels sprouts, fresh garlic, and a luscious Parmesan cream sauce. This recipe is perfect for weeknight dinners, holiday meals, or alongside grilled chicken, steak, or roasted turkey.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1½ pounds (680 g) Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt, to taste
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Prepare the Brussels Sprouts

Wash the Brussels sprouts, trim the stems, remove any damaged outer leaves, and slice them in half.

Step 2: Cook the Bacon

Heat a large skillet over medium heat.

Add chopped bacon and cook until crispy, about 7–8 minutes.

Transfer bacon to a paper towel-lined plate.

Leave about 2 tablespoons of bacon grease in the skillet.

Step 3: Cook the Brussels Sprouts

Add Brussels sprouts cut-side down into the skillet.

Cook undisturbed for 4–5 minutes until nicely browned.

Flip and cook another 3–4 minutes until nearly tender.

Transfer to a plate.

Step 4: Make the Garlic Cream Sauce

Reduce heat to medium-low.

Add butter.

Stir in minced garlic and cook for 30 seconds until fragrant.

Pour in chicken broth and scrape the browned bits from the skillet.

Add heavy cream, Italian seasoning, onion powder, black pepper, and optional red pepper flakes.

Simmer for 2–3 minutes.

Step 5: Add the Cheese

Gradually stir in Parmesan cheese until melted and smooth.

Do not boil the sauce after adding cheese.

Step 6: Finish the Dish

Return Brussels sprouts and bacon to the skillet.

Toss gently until coated in the creamy sauce.

Cook another 2–3 minutes until heated through.

Sprinkle with fresh parsley before serving.

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Tips for Success

• Use freshly grated Parmesan for the smoothest sauce.
• Don’t overcrowd the skillet so the Brussels sprouts caramelize properly.
• Cook Brussels sprouts cut-side down first for maximum flavor.
• Thick-cut bacon provides the best texture.
• Adjust cream thickness by adding a splash of broth if needed.
• Taste before adding extra salt since bacon and Parmesan are naturally salty.

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Variations

• Add sautéed mushrooms.
• Stir in fresh baby spinach.
• Sprinkle with mozzarella for extra cheesiness.
• Add cooked shredded chicken for a complete meal.
• Use turkey bacon for a lighter version.
• Add toasted breadcrumbs on top for a crispy finish.

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Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended, as the cream sauce may separate after thawing.

Reheating: Warm gently in a skillet over low heat, adding a splash of cream or milk if the sauce becomes too thick.

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Approximate Nutrition (Per Serving)

• Calories: 365
• Protein: 13 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Total Fat: 31 g
• Saturated Fat: 15 g
• Cholesterol: 78 mg
• Sodium: 540 mg
• Potassium: 520 mg
• Calcium: 240 mg
• Iron: 2 mg

Nutrition values are estimates and may vary based on ingredients used.

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Allergen Information

This recipe contains:

• Milk (heavy cream, butter, Parmesan cheese)

This recipe does not typically contain:

• Peanuts
• Tree nuts
• Eggs
• Soy
• Wheat/Gluten (check bacon, broth, and Parmesan labels if using packaged products)
• Fish
• Shellfish
• Sesame

Nut Information: This recipe is naturally nut-free. However, always check ingredient labels for possible cross-contamination if serving someone with a severe nut allergy.

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Frequently Asked Questions (FAQs)

Q: Can I use frozen Brussels sprouts?
A: Yes, but thaw and pat them dry first. They won’t caramelize as well as fresh Brussels sprouts.

Q: Can I make this ahead of time?
A: Yes. Prepare it up to one day ahead and reheat gently before serving.

Q: What can I substitute for heavy cream?
A: Half-and-half can be used for a lighter sauce, though it will be less rich.

Q: Can I make this vegetarian?
A: Yes. Omit the bacon and use vegetable broth instead of chicken broth.

Q: Why is my cheese sauce grainy?
A: Use freshly grated Parmesan and avoid boiling the sauce after adding the cheese.

Q: What main dishes pair well with this recipe?
A: It pairs beautifully with grilled steak, roasted chicken, baked salmon, pork chops, meatloaf, or holiday turkey.

Q: Can I add other vegetables?
A: Yes. Mushrooms, spinach, asparagus, broccoli, or cauliflower all work well in this creamy Parmesan sauce.

Q: How do I keep Brussels sprouts from becoming mushy?
A: Sear them over medium-high heat until browned and cook only until fork-tender. Avoid overcooking.