Creamy Brussel Sprout With Bacon

Ingredients

• 454 g (1 pound)Brussels sprouts
• 6 stripsbacon
• 2 clovesgarlic
• 1 teaspoonDijon mustard
• 180 ml (¾ cup)cream
• 7.5 ml (1½ teaspoons)flour or cornflour
• 60 ml (¼ cup)chicken stock
• Salt and pepper to taste; 1 teaspoonsalt, pepper and Italian seasoning
• 50 g (½ cup)Parmesan

Instructions

1. 1

   Prepare the sprouts

   Trim the brown, woody ends from the Brussels sprouts. Remove any yellow or damaged outer leaves, then halve the sprouts.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Mix the sauce

   In a jug or container, combine the cream, chicken stock, flour or cornflour, Dijon mustard, salt, pepper and half the Parmesan.

4. 4

   Cook the bacon

   Use kitchen scissors to cut the bacon into small pieces. In a 25–30 cm (10–12 inch) ovenproof frying pan, cook it until crisp. Drain the pieces on kitchen paper.

5. 5

   Keep some fat

   Leave about 30 ml (2 tablespoons) of bacon fat in the pan and discard the rest. Alternatively, discard all the bacon fat and add 30 ml (2 tablespoons) of neutral cooking oil.

6. 6

   Brown the sprouts

   Arrange the sprouts cut-side down in the pan. Sear over medium-high heat for 3–4 minutes, until the edges are crisp and the cut sides are browned.

7. 7

   Add the garlic

   Add the minced garlic and toss everything together. Cook for 1 minute.

8. 8

   Bake until tender

   Pour the Parmesan cream mixture gently over the sprouts. Scatter the remaining Parmesan and cooked bacon on top. Bake for 10–12 minutes, until the sauce has thickened and the sprouts are cooked to your preferred tenderness.

What is creamy Brussels sprouts with bacon?

It is an American-style baked vegetable side, with Brussels sprouts cooked in a rich cream and cheese sauce and topped with bacon. This version builds flavour by browning the sprouts in the pan before they go into the oven.

The method brings together crisp, savoury bacon, browned sprouts and a creamy Parmesan sauce. The result suits a holiday table or a hearty weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 9g protein, 9g carbs, 22g fat.

The cream, bacon and Parmesan provide most of the fat, while the sprouts contribute most of the carbohydrates and some fibre; the bacon and cheese also provide protein. Pair a serving with a lean protein and a fresh or simply cooked vegetable to balance the richness.

Getting the sprouts ready

Trim first: Remove the woody base and any yellow or damaged leaves, then cut the sprouts in half so they brown evenly.

Dry well: If the sprouts are wet after rinsing, pat them dry before searing. Excess moisture can prevent the cut sides from browning.

Building flavour in the pan

Crisp bacon: Cook the bacon before the vegetables so its fat can flavour the pan. Drain the crisp pieces, then reserve about 2 tablespoons of fat for searing.

Browned sides: Place the sprouts cut-side down and leave them undisturbed for 3–4 minutes. A deep golden surface adds a roasted, savoury note to the creamy finish.

Mixing a smooth sauce

Even mixture: Stir the flour or cornflour into the cream, stock, mustard and seasonings before pouring it into the pan. This helps distribute the thickener and seasoning throughout the sauce.

Cheese in two stages: Mixing half the Parmesan into the sauce gives it a savoury base, while the rest goes on top with the bacon before baking.

Checking texture and doneness

Tender sprouts: After 10–12 minutes in the oven, pierce a sprout with a knife to check its texture. It should be tender to your liking while still holding its shape.

Thickened sauce: The cream mixture should look thicker after baking. If the sprouts need more time, continue baking briefly and check again.

Serving the dish

A balanced plate: Serve this rich side alongside roast chicken, turkey or another lean main, with a simpler vegetable or salad for contrast.

Serve promptly: The bacon is at its crispest soon after baking, and the sauce is easiest to spoon while warm.

Recipe notes & tips

• Choose sprouts of similar size so they cook at roughly the same pace.
• Let the pan heat before adding the sprouts for better browning.
• Keep the sprouts cut-side down while searing rather than stirring them frequently.
• Mince the garlic finely so it cooks quickly without large raw-tasting pieces.
• Check the sprouts near the end of the baking time and stop when they reach your preferred tenderness.

Variations

• Add mozzarella: Scatter a little mozzarella over the top before baking for a more stretchy cheese layer.
• Use a different cheese: Replace some of the Parmesan with mature cheddar for a sharper finish.
• Make it meat-free: Leave out the bacon and use neutral cooking oil to sear the sprouts.
• Add a crunchy topping: Sprinkle breadcrumbs over the cheese before baking for extra texture.
• Adjust the seasoning: Add a pinch of chilli flakes to the sauce for gentle heat.

Common mistakes to avoid

• Crowding the pan: The sprouts can steam rather than brown; sear them in batches if they do not fit in a single layer.
• Using wet sprouts: Moisture inhibits browning; pat them dry before they go into the pan.
• Moving them too soon: The cut sides need contact with the hot pan; leave them in place for the searing time.
• Burning the garlic: It cooks quickly, so add it only after the sprouts are browned and cook for 1 minute.
• Overbaking: The sauce can reduce too much and the sprouts may turn soft; begin checking at 10 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an ovenproof dish at 180°C until hot, or warm gently in the microwave; the bacon may soften after storage.

Frequently asked questions