These cheesy Brussels sprouts are pan-seared, covered with cheese and bacon, and baked to tender perfection, and pair well with an array of main dish recipes!
Cheese. Bacon. Brussels Sprouts. Don’t let that last one throw you. This is one side dish that you want on your plate. And if you love Brussels sprouts and you want to share that love with someone who maybe isn’t so sure…this is the dish to convince them.
I’ve cooked Brussels sprouts a lot, and if I’ve learned anything at all, it is that undercooked Brussels are bitter and I wouldn’t blame anyone that ran away and never tried them again. The key to good sprouts is making sure they are cooked to tender perfection. And this Cheesy Brussels Sprouts Bake definitely meets that criteria.
The sprouts are tender and pair nicely with the creamy, melted cheese and crisp bacon. Great texture, lots of flavor, and even the pickiest of eaters might be fooled enough to try (and love) it!
What do you need to make Cheesy Brussels Sprouts Bake?
Salt and pepper
The holidays are fast-approaching, and this Cheesy Brussels Sprouts Bake is definitely a side dish worthy of a seat at the table.
How to make Cheesy Brussels Sprouts Bake:
Full Printable Recipe Below!
Preheat oven to 375° F.
In a large oven-safe skillet, cook bacon over medium heat until crispy browned and crisp. Remove to a paper towel-lined plate to drain grease and allow to cool a bit before chopping or crumbling.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with cheese and bacon.
Bake until cheese is bubbly, 12 to 15 minutes. Serve hot and enjoy!
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Make sure you check out more great Holiday Side Dish recipes below!
Cheesy Brussels Sprouts Bake
- 5 slices bacon
- 3 Tbsp butter
- 2 small shallots. minced
- 2 lbs Brussels sprouts. halved
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 3/4 cup heavy cream
- 1/2 cup shredded sharp white cheddar
- 1 cup shredded Gruyère
- Preheat oven to 375° F.
- In a large oven-safe skillet, cook bacon over medium heat until crispy browned and crisp. Remove to a paper towel-lined plate to drain grease and allow to cool a bit before chopping or crumbling.
- Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes.
- Remove from heat and drizzle with heavy cream, then top with cheese and bacon.
- Bake until cheese is bubbly, 12 to 15 minutes. Serve hot and enjoy!
Wednesday Holiday Side Dish Recipes:
Air Fryer Brussels Sprouts by Savory Experiments
Baby Yams with Honey Apple Syrup by Palatable Pastime
Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
Candied Butternut Squash by Our Good Life
Cheesy Brussels Sprouts Bake by Sweet Beginnings
Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
Easy Corn Pudding by Lemon Blossoms
Garlic Mushrooms by House of Nash Eats
Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
Maple Glazed Delicata Squash by A Day in the Life on the Farm
Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
Slow Cooker Glazed Carrots by Blogghetti
Sophisticated Green Bean Casserole by An Affair from the Heart
Spinach Orzo Salad by Shockingly Delicious
Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
Wild Rice Supreme by The Fresh Cooky