Parmesan Brussels Sprouts Recipe
This Brussels sprouts casserole is creamy, cheesy, and loaded with bacon flavor.
Ingredients
- 1 pound Brussels sprouts, washed, (trim bottoms and cut large sprouts in half)
- 6 ounces bacon, cut into cubes
- 1 cup heavy cream
- 1 tablespoons butter
- 3 cloves garlic, finely chopped
- 2 teaspoons flour, I used GF blend
- ¼ cup grated mozzarella, from a block
- 2 tablespoons grated parmesan cheese, from a block
- salt and black pepper to taste
- fresh thyme sprigs, for garnish
Instructions
- Preheat your oven to 375°F | 190°C. In a large oven-safe skillet over medium heat, crisp the bacon. Once done, transfer it to a paper towel-lined plate to absorb excess oil. Set aside.6 ounces bacon
- Remove most of the bacon fat from the skillet, leaving about 1 tablespoon for flavor. Melt butter in the same skillet and add the Brussels sprouts, seasoning with salt and pepper. Cook for about 6 minutes, stirring occasionally, until the edges of the sprouts start to crisp and lightly char.1 pound Brussels sprouts, salt and black pepper to taste, 1 tablespoons butter
- Add the garlic and cook for about a minute until fragrant.3 cloves garlic
- Sprinkle flour over the vegetables and stir to coat. Pour in the cream, bring to a boil while stirring, then reduce the heat to low and simmer for 3-4 minutes.2 teaspoons flour, 1 cup heavy cream
- Mix in the cooked bacon, then remove from heat.6 ounces bacon
- Top the Brussels sprouts with mozzarella and parmesan cheeses. Bake until bubbly and sprouts are cooked to your liking, about 15 minutes. For a golden brown cheese topping, broil for 2-3 minutes.¼ cup grated mozzarella, 2 tablespoons grated parmesan cheese
- Adjust seasoning to taste, garnish with fresh thyme, and serve.fresh thyme sprigs
Notes
- To Store. Store in the fridge for 2-3 days. You may need to add some liquid like milk or water when reheating.
- 🥶Freezing. Transfer the bake to an airtight freezer safe container and freeze for up to 3 months. For freezing, use an aluminum tray to avoid concerns about glass cracking when reheating directly in it.
- 🔥To Reheat. When ready to eat, thaw it in the fridge overnight and bake until heated all the way through. Give the mixture a stir before baking if needed.
- To Make Ahead. Add everything into a casserole dish and follow the instructions up until baking, refrigerate overnight. On the next day continue with baking instructions.
Nutrition
Calories: 492kcalCarbohydrates: 14gProtein: 13gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 111mgSodium: 436mgPotassium: 603mgFiber: 4gSugar: 4gVitamin A: 1902IUVitamin C: 97mgCalcium: 152mgIron: 2mg
Tried this recipe?Let us know how it was!