And while nothing can replace my beloved Ultimate Green Bean Casserole, these Brussels sprouts are the perfect addition.
I first ran across the original recipe a few years ago when I was looking for something different than my typical roasted sprouts. Â I just loved them this way. Â So, I set out to simplify the recipe a bit and make it a bit more my speed. Â These Cheesy Brussels Sprouts with Bacon are the result. Â And boy are they delicious! Â And EASY!
They’re cooked in bacon fat and then topped with garlic, heavy cream, crumbled bacon, and cheese! Â They are crazy easy and only call for 6 ingredients! Â That makes them perfect for any meal but they taste special enough for the holidays! Â Y’all enjoy!
Ingredients
- 5 strips bacon
- 1 pound Brussels sprouts, trimmed and halved
- 1 clove garlic, minced
- salt
- ½ cup heavy cream
- 1 cup shredded Italian blend cheese
Instructions
- Preheat the oven to 375°F. In a large oven-safe cast iron skillet over medium heat, cook the bacon until crisp. Remove, cool, and crumble. Carefully spoon away all but about 2 tablespoons of the bacon grease.
- Increase the heat to medium-high and add the Brussels sprouts to the hot pan. Cook, stirring infrequently to allow the sprouts to develop a dark brown color and begin to get crispy around the edges. Cook until nearly tender. Season with salt.
- Add the garlic. Cook 1 minute. Remove from the heat. Pour the cream over the sprouts and sprinkle with the bacon and Italian cheese blend. Bake for 8 to 10 minutes or until the cheese has melted.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Love your recipes! They are reminiscent of Paula Deen. Are y’all related? My recipes come from my best friend and family in rural Missouri and Arkansas. I am a transplant to Texas at age 18, so I have been here for the last 40 years absorbing Tex Mex into my Midwest country recipes! I have no problem sharing my recipes and would love to meet you some day. The respect you have for your Mama makes me proud and cry at the same time. Can I meet your Mama, too? Bless you and your sweet family!
Ha! Thank you so much, Brenda! That means a lot!
I loved the idea of this recipe and had to make it my own. I added 4oz of softened cream cheese, cayenne pepper, and corn cut from one fresh cob. I proceeded with your instructions! Absolutely wonderful!
If you need a Texan assistant to add spicy twists, let me know!
Brenda Keimig
Sounds amazing!!
Added these to my Thanksgiving menu – look so good!
Hope you’ll enjoy!!