Creamy And Cheesy Brussels Sprouts With Bacon Recipe

I tried this luscious venture and my taste buds are forever grateful. I mean, brussels sprouts roasted perfectly, crispy bacon amid smooth cheddar and parmesan melded into a dreamy sauce. Trust me, this dish wins over skeptics with its bold, unforgettable flavors and effortless charm that leaves you wanting more.

I stumbled upon this Creamy And Cheesy Brussels Sprouts With Bacon recipe when I was looking for a way to change my mind about sprouts. I used 1 1/2 lbs of brussels sprouts, trimmed and halved, and tossed them in the oven with 6 slices of roughly chopped bacon until they got super crispy.

I then made a rich cheese sauce using 2 tablespoons butter, 2 minced garlic cloves, and 2 tablespoons all purpose flour which I slowly whisked into 1 1/2 cups whole milk and 1 cup heavy cream. I added in 1 cup shredded cheddar and 1/2 cup grated parmesan to get that extra cheesy flavor.

The combination not only loaded it with proteins and vitamins but also a creamy texture that just melts in your mouth. I know it sounds simple but trust me, it’s one of the best brunches and dinner ideas I’ve ever tried.

Why I Like this Recipe

I like this recipe because it totally transforms something as boring as Brussel sprouts into a tasty dish with amazing flavors. First, I love how the crispy bacon mixes with the creamy cheese sauce, making every bite feel like the perfect balance of crunchy and smooth. Second, even though I never liked Brussels sprouts before, the roasting process and the extra seasonings make them so much more flavorful and appealing. Third, I appreciate that the recipe is straightforward enough to whip up on a weeknight but still feels special enough to impress both me and anyone I share it with. Finally, the mix of textures in this dish gives it a fun twist that makes eating healthy feel like a real treat.

Ingredients

• Brussels sprouts: They offer fiber and vitamins, plus a slight bitter crunch that livens up the dish.
• Bacon: Provides rich salty flavor and protein even though its fat content makes it a bit heavy.
• Cheddar Cheese: Melts into a creamy texture, adding calcium and a satisfying gooey layer.
• Garlic: Packs a punch while boosting health with antioxidants and a bold aroma.
• Milk & Cream: Create a velvety sauce with fats that make the dish extra rich.
• Flour: Thickens the sauce, adding a slight base that absorbs the cream, making it hearty.
• Overall: Combines healthy greens with rich dairy for a dish that’s hearty and tasty.

Ingredient Quantities

• 1 1/2 lbs brussels sprouts, trimmed and halved
• 6 slices bacon, chopped roughly
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

How to Make this

1. Preheat the oven to 400°F. Trim and halve the brussels sprouts then toss them with a little salt and pepper on a baking sheet and roast them for about 25 minutes, stirring halfway through so they cook evenly.

2. Meanwhile, cook the bacon in a large skillet over medium heat until its nice and crispy. Remove the bacon bits with a slotted spoon and set ’em aside. Keep about 2 tablespoons of the bacon fat in the pan.

3. Lower the heat and add the butter to the same pan. Once it’s melted, toss in the minced garlic and stir for about a minute, just until it starts to smell good.

4. Sprinkle in the 2 tablespoons of flour and stir continuously for about a minute to create a light roux, taking care not to let it burn.

5. Slowly whisk in the whole milk and heavy cream to the roux. Keep stirring steadily till the mixture begins to simmer and thicken, which will take around 2 to 3 minutes.

6. Once the sauce has thickened a bit, reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan cheese until both melt smooth. Season with extra salt and pepper if needed.

7. Gently fold in the roasted brussels sprouts and the crispy bacon bits to the creamy cheese sauce, making sure everything gets well coated.

8. Allow the mixture to warm through on low heat for about a minute or so, then give it a quick taste to adjust the seasoning.

9. Serve the creamy and cheesy brussels sprouts with bacon hot, and enjoy this delicious twist on a veggie dish!

Equipment Needed

1. Oven
2. Baking sheet
3. Chef’s knife
4. Cutting board
5. Large skillet
6. Slotted spoon
7. Measuring cups and spoons
8. Whisk
9. Spatula

Hope this helps you get everything set up for your cooking session!

FAQ

Creamy And Cheesy Brussels Sprouts With Bacon Recipe Substitutions and Variations

• Instead of bacon, you could use turkey bacon or pancetta. They each bring a slightly different flavor but work just fine.
• If you don’t have butter, try using extra olive oil or even a bit of bacon drippings for a richer taste.
• For whole milk, you could use half & half if you’re looking for a creamier texture. If that’s not available, combining whole milk with a touch of cream works too.
• In place of heavy cream, you might use full-fat coconut milk. It gives a similar creaminess but with a hint of coconut flavor that some folks really like.

Pro Tips

1. Try patting the brussels sprouts really dry before you roast them so they get extra crispy. If they’re too wet they might steam instead of roast, which ain’t as yummy.

2. When you’re cooking bacon, leaving some fat in the pan is key for extra flavor in your sauce. Just be careful not to let it burn as you add the butter and garlic.

3. Stir that flour in with constant motion so your roux cooks evenly and doesn’t clump up. A lumpy roux can mess up the smooth creaminess of your sauce.

4. When adding the cheese, lower the heat and stir slowly. If it gets too hot, the cheese might seize up and turn gritty instead of staying velvety smooth.