Looking for a delicious side dish? I usually make these creamy garlic Parmesan Brussels sprouts with bacon when I want a rich, comforting meal. Honestly, nothing beats cheesy Brussels sprouts!
Introduction
Hey everyone! If you are anything like me, you are always searching for new ways to make vegetables taste like an absolute treat. Honestly, Brussels sprouts sometimes get a bad reputation, but once you smother them in a rich, velvety garlic cream sauce and crispy bacon, everything changes!
I usually whip up a pan of these creamy garlic Parmesan Brussels sprouts whenever I want a low-carb side dish that feels completely decadent and restaurant-worthy. The savory bacon combined with a creamy cheese sauce makes even the biggest sprout skeptics ask for seconds. Trust me, you are going to fall in love with this recipe!
Ingredients
Main Vegetables & Meat:
1 lb Brussels sprouts (trimmed and halved)
6 strips bacon (chopped)
Sauce & Aromatics:
2 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon butter or olive oil
Seasoning & Garnish:
Salt and freshly ground black pepper to taste
Fresh parsley (chopped, for garnish)
Step-by-Step Method
Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook until it becomes nice and crispy, then remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
Sear the Brussels Sprouts:
Add the butter (or olive oil) to the remaining bacon fat in the skillet. Place the halved Brussels sprouts cut-side down in the pan. Let them sear undisturbed for about 4–5 minutes until the bottoms are deeply golden brown.
Sauté the Garlic:
Stir in the minced garlic, cooking for about 30 seconds until fragrant, tossing the sprouts around gently.
Make the Cream Sauce:
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 4–5 minutes so the sprouts soften and the sauce begins to reduce.
Add Cheese and Bacon:
Reduce the heat to low and stir in the grated Parmesan cheese until it melts completely into a smooth, creamy sauce. Season with salt and black pepper to taste. Toss most of the crispy bacon back into the pan.
Garnish and Serve:
Garnish with the remaining crispy bacon and freshly chopped parsley. Serve warm straight from the skillet!
Cooking Tips
Sear for Flavor: I usually make sure to get a really good sear on the cut side of the Brussels sprouts before adding the liquids—it adds an amazing nutty depth of flavor.
Cheese Quality: For the smoothest sauce, I recommend grating your own Parmesan cheese rather than using pre-bagged shredded cheese, which contains anti-caking agents.
Adjusting Sauce Thickness: If you prefer a thicker sauce, let it simmer uncovered for an extra minute or two before adding the cheese.
Serving Suggestions
Serve alongside grilled steak, roasted chicken, or pork chops for a complete low-carb dinner.
Pair with a side of crusty garlic bread to soak up every drop of the creamy sauce.
Great as a holiday side dish or a cozy weeknight vegetable upgrade.
Nutrition Info (Approx. Per Serving)
Calories: 320 kcal
Protein: 11g
Carbohydrates: 9g
Fat: 27g
Fiber: 3g
Conclusion
There you have it—a rich, comforting recipe for creamy garlic Parmesan Brussels sprouts with bacon that completely transforms an ordinary vegetable into the star of the meal. Give this recipe a try this week, and let me know how much you enjoyed it!
Frequently Asked Questions (FAQs)
1. Can I use frozen Brussels sprouts?
I usually recommend fresh Brussels sprouts for this recipe because they hold their texture much better and get a nicer sear. Frozen sprouts tend to release too much water and can turn mushy in the cream sauce.
2. Can I make this dish vegetarian?
Yes, absolutely! Just skip the bacon, use olive oil or butter to cook the sprouts, and substitute vegetable broth for the chicken broth. You can add toasted walnuts or pecans for a nice crunch instead.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened up too much.
4. Can I use half-and-half instead of heavy cream?
You can use half-and-half, but keep in mind that the sauce will be thinner and won’t be quite as rich. If you use a lighter dairy option, you might need to simmer it slightly longer to reduce.
5. What kind of cheese works best besides Parmesan?
Parmesan is the classic choice, but you can also mix in a little bit of sharp white cheddar, Gruyère, or Asiago for an extra layer of gooey, cheesy flavor!
