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Baked Brussels Sprouts with Bacon and Cheese Recipe

Baked Brussels Sprouts with Bacon and Cheese

Tender, browned Brussels sprouts are baked in a creamy garlic sauce with crisp bacon, mozzarella, and Parmesan. This comforting casserole serves 4–6 and makes a hearty side dish for almost any dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 6 slices Thick-cut bacon, chopped
  • 1 small Small yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive oil, only if needed
Sauce and Cheese
  • 1 cup Heavy cream
  • 1 cup Shredded mozzarella
  • 1/2 cup Finely grated Parmesan
Seasoning
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 1 pinch or 1/4 tsp Red-pepper flakes or smoked paprika

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish or similar 2-quart casserole.
  2. Cook the chopped bacon in a large ovenproof skillet over medium heat for 6–10 minutes, until browned and mostly crisp. Transfer it to a plate, leaving about 1–2 tablespoons of rendered fat in the skillet.
  3. Place the halved Brussels sprouts cut-side down in the skillet. Season with the kosher salt and black pepper, and cook for 3–5 minutes until the cut sides are browned; add the olive oil only if the pan is dry.
  4. Add the chopped onion, if using, and cook for 3–4 minutes until it begins to soften. Stir in the minced garlic and cook for about 30 seconds.
  5. Transfer the sprouts to the prepared baking dish if the skillet is not ovenproof. Pour the heavy cream over the sprouts, sprinkle with half of the mozzarella and Parmesan, and gently stir in most of the bacon.
  6. Top the casserole with the remaining mozzarella, Parmesan, and bacon. Bake uncovered at 400°F for 12–18 minutes, until the cream is bubbling and the cheese is melted and lightly browned.
  7. For a deeper golden finish, broil for 1–2 minutes while watching closely. Rest the casserole for 5 minutes before serving so the creamy sauce can thicken slightly.

Notes

For a less rich dish, use 3/4 cup heavy cream plus 1/4 cup whole milk. Gruyère, sharp cheddar, or Monterey Jack may replace some or all of the mozzarella. If using pre-cooked bacon, reserve a little bacon fat or add 1 tablespoon butter when sautéing the sprouts.