Description
Cheesy Brussels Sprouts Bake with Bacon
Ingredients
1 1/2 lbs Brussels sprouts, trimmed and halved
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 slices crispy bacon, crumbled
2 garlic cloves, minced
1/2 tsp onion powder
Salt and pepper, to taste
Olive oil for roasting
Directions
Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until slightly tender.
Prepare the Sauce:
In a skillet, heat heavy cream over medium heat. Add minced garlic, onion powder, and Parmesan cheese. Stir until the cheese is melted and the sauce thickens slightly.
Combine & Layer:
Transfer the roasted Brussels sprouts to a casserole dish. Pour the creamy sauce over the top. Sprinkle with mozzarella cheese and crumbled bacon.
Bake to Perfection:
Bake for 15 minutes at 400°F, or until the cheese is bubbly and golden.
Serve Hot:
Let cool slightly and enjoy this cheesy, bacon-loaded delight!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 280 kcal per serving
#CheesyBrusselsSprouts #BaconLovers #ComfortFood #EasyDinners #LowCarbRecipes
Step-by-Step Guide
Follow this detailed guide for a foolproof bake. First, preheat your oven to 400°F (200°C). While it heats, trim the stems from 1.5 lbs of Brussels sprouts and slice them in half lengthwise. Toss them thoroughly on a baking sheet with a drizzle of olive oil, salt, and pepper. Arrange them cut-side down for optimal caramelization. Roast for 15 minutes. Meanwhile, cook 4 slices of bacon until very crispy, then crumble. In a saucepan or skillet, combine 1 cup heavy cream, 2 minced garlic cloves, and 1/2 tsp onion powder over medium heat. Let it simmer gently for 2 minutes. Reduce heat to low and whisk in 1/2 cup grated Parmesan until smooth. Finally, assemble in a 9×13 casserole dish: add roasted sprouts, pour sauce evenly over top, sprinkle with 1 cup mozzarella, and top with bacon crumbles. Bake for 15 minutes until golden and bubbly.
Serving Suggestions
This rich and savory bake is a versatile side dish. For a hearty meal, serve it alongside roasted chicken, grilled steak, or pan-seared pork chops. It makes a fantastic centerpiece for a holiday table, complementing turkey or ham. To balance its decadence, pair it with a simple, crisp green salad with a light vinaigrette. For a complete low-carb dinner, it can be enjoyed on its own in larger portions.
How-to Summary
Trim and halve Brussels sprouts, then roast with oil, salt, and pepper at 400°F for 15 minutes. Prepare a creamy sauce by simmering heavy cream with garlic, onion powder, and Parmesan. Combine roasted sprouts and sauce in a baking dish, top with mozzarella and crumbled bacon. Bake at 400°F for 15 minutes until golden and serve hot.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. You can roast the sprouts and prepare the sauce a day ahead. Store separately in the fridge. Assemble with cheese and bacon just before baking, adding a few extra minutes to the bake time.
How can I make this recipe vegetarian? Simply omit the bacon. For added flavor, consider topping with toasted breadcrumbs or chopped nuts like pecans or walnuts before baking.
My sauce seems too thin. What went wrong? The sauce will thicken significantly as it bakes. Ensure you are using full-fat heavy cream and real grated Parmesan, not pre-shredded cheese which contains anti-caking agents that can hinder melting.
Can I use frozen Brussels sprouts? It’s not recommended. Frozen sprouts release too much water during roasting, leading to a soggy final dish. Fresh sprouts are essential for the right texture.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet on the stovetop to maintain texture; microwaving can make it watery.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: When roasting the sprouts, ensure they are in a single layer with space. Overcrowding steams them instead of roasting, preventing caramelization.
- Using Pre-Shredded Cheese: Pre-shredded cheeses contain starches that prevent smooth melting. Always grate your own mozzarella and Parmesan for the creamiest sauce.
- Skipping the Roasting Step: Roasting the sprouts first is crucial for developing flavor and removing excess moisture. Adding them raw will result in a watery casserole.
- Boiling the Cream Sauce: Heat the cream gently over medium or medium-low heat. Boiling can cause the cream to separate or scorch.
Conclusion
This Cheesy Brussels Sprouts Bake with Bacon transforms a simple vegetable into an unforgettable, decadent side dish. The combination of caramelized sprouts, a rich, garlicky Parmesan cream, and the salty crunch of bacon is guaranteed to be a crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can create a perfect, bubbly bake that’s suitable for both weeknight dinners and special occasions. It’s a delicious testament to how the right ingredients and technique can make anyone a Brussels sprouts lover.