Breakfast & Brunchcarlsbadcravings5.0
Creamy Brussels Sprouts
These creamy brussels sprouts with bacon are an easy, one pot side dish that pair beautifully with any holiday or company meal. They are a creamy, cheesy, garlic lovers dream and will have even sworn Brussels sprouts haters licking their plates – plus this recipe is gluten free, low carb and keto! These creamy Brussels sprouts are drenched in a creamy, cheesy, garlic herb sauce topped with Gruyere, mozzarella, and crispy bacon then baked to bubbly perfection. This recipe can be assembled ahead of time then baked when ready for the ultimate stress-free, crowd pleasing dinner or holiday side.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- dutch oven
- bowl
- whisk
- measuring cup
- pan
📝 Preparation Steps
1
Preheat oven to 375 degrees F.
2
Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
cornstarch1 tablespoondried parsley1 teaspoon
3
Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
4
Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add 1/4 cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook ⏱️ 2 minutes. After ⏱️ 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional ⏱️ 1 minute.
cups heavy cream1 1/2cup low sodium chicken broth3/4cup (6 oz) freshly shredded Gruyere cheese (divided)3/4cup freshly shredded mozzarella cheese2/3
5
Uncover and add 2 tablespoons softened butter to the pan followed by garlic; sauté ⏱️ 2 minutes.
6
Add heavy cream and chicken broth with seasonings and simmer ⏱️ 2-3 minutes, until the sauce is thickened and sprouts are almost to desired tenderness (they'll cook slightly more in the oven). Stir in half of the bacon and 1/2 cup Gruyere cheese. Top with remaining 1/4 cup Gruyere cheese and mozzarella cheese.
cups heavy cream1 1/2cup low sodium chicken broth3/4cup (6 oz) freshly shredded Gruyere cheese (divided)3/4cup freshly shredded mozzarella cheese2/3
7
Transfer to the oven and bake at 375 for ⏱️ 3 minutes, until cheese is melted. Let stand ⏱️ 5 minutes before serving.
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