Brussels Sprouts in Cream Sauce are lusciously cheesy, irresistibly creamy and next level delicious. They’re easy to make and might just become your new favourite way of eating Brussels Sprouts!
Were you ever a brussels sprouts hater as a kid growing up? Or perhaps you’re an adult who still loathes the green cabbage like vegetable?! We all know one of *those* …am I right? Well, everyone is in luck today because this recipe was designed with ‘those’ kinda people in mind. The ones who swear up and down that they hate brussels sprouts and will never eat them. You know, the same ones that are gonna be licking the bacon and cream sauce off their plates in the same breath. Yeah, them. But hey, I don’t blame them. Because the crisp crumbled bacon and lusciously cheesy cream sauce is so good, who really cares what lies underneath them!
Fortunately for me, I’ve always loved brussels sprouts in pretty much any way you can get ’em. Air fried and crispy. Sweet and salty. Wrapped in bacon. Covered in a deliciously creamy sauce that is just bursting with garlic, shallots, melty cheeses and crisp crumbled bacon. First oven roasted to absolute perfection and then baked in a perfect match made in Heaven cream sauce. Oh, hello. Yes. It’s these. These are the Brussels Sprouts in Cream Sauce I’m going on about. Nice to meet you, match made in Heaven.
Whether you’re using this Brussels Sprouts in Cream Sauce side dish to convert the little green cabbage hater in your life or you just love brussels sprouts, this way of cooking them is going to become a staple. Oh and did I mention that these babies are perfect for those following a Low Carb or Keto diet? I meeeean… this whole Cheesy Brussels Sprouts Casserole thing just keeps getting better!
WHAT YOU’LL NEED TO MAKE BRUSSELS SPROUTS IN CREAM SAUCE
These next level brussels sprouts are full of rich flavours that are cheesy, creamy and undeniably cohesive. Let’s get into the ingredients in a little bit more detail down below:
- Brussels Sprouts: The star of the show and base and bulk of this keto side dish. Brussels sprouts are high in Vitamin K and C, Iron, Calcium and Potassium. Go for small to medium sized brussels sprouts for best results.
- Bacon: Adds a crisp salty boost of flavour to these Brussels Sprouts in Cream Sauce. To keep things Keto friendly, I used a regular sugar free bacon. However, you can use whatever kind of bacon you have on hand or prefer. Try my Oven Broiling Method for cooking the bacon.
- Garlic: Adds flavour to the cream sauce.
- Shallots: Adds texture and a nice onion-y flavour to the cream sauce. In a pinch, you could use red, white or yellow onion instead.
- Mozzarella/Cheddar: Cause two cheeses are better than one, am I right?! Adds flavour and makes the cream sauce oeey, gooey, melty and delicious. You can use just one cheese over the other, if you prefer. Or try using a different cheese instead such as monterey Jack, parmesan, swiss or havarti. Either way, fresh cheese that you grate yourself (not the pre-shredded bagged stuff) works best in this recipe.
- Heavy Cream: The base and bulk of the cream sauce. Adds flavour and makes the brussels sprouts extra creamy and delicious.
- Butter: Adds another layer of flavour (and fat – aka perfect for the Keto diet!).
- Olive Oil: Adds flavour, helps the seasonings stick to the brussels sprouts and helps them crisp up nicely in the oven. You can use a different oil instead, such as avocado, if you prefer.
- Nutmeg: Adds a warm, almost nutty flavour to the dish. A little goes a long way in this recipe. Ground nutmeg works best.
- Salt/Pepper: Adds flavour to the brussels sprouts before roasting and balances out the flavours of the rest of the ingredients.
HOW TO MAKE KETO BRUSSELS SPROUTS IN CREAM (KEY TIPS)
You can find full instructions for how to make these Creamy Brussels Sprouts in the recipe card down below, but here are a few quick tips to keep in mind:
- Trim and halve your brussels sprouts before beginning and don’t discard the loose leaves. Halving them will make them cook faster while the loose leaves are always the crispiest and best part of roasting brussels sprouts. If your brussels sprouts are really big, you can quarter them instead of half.
- Don’t overcrowd the sheet pan when roasting the brussels sprouts. Use two and work in batches, if you have to. The brussels sprouts should be in a single layer (some touching is okay but no overlapping) for best and crispiest results. EXTRA TIP: Flip and rotate the pan halfway through roasting to ensure they cook evenly on both sides. RECIPE NOTE: When it comes to the second part of this recipe (baking the brussels sprouts in the cream sauce) overlapping is ok as the brussels sprouts are already cooked and crispy.
- Don’t be afraid to multi-task. You can work on the cheese sauce while the brussels sprouts are roasting in the oven. Time and efficiency?! Who am I??
- Keep a close eye on the cream sauce while making it to ensure that nothing burns. Cream can scorch easily so low heat and frequent whisking or stirring is necessary in this recipe. You kinda have to stand over it and babysit it until all the cheese melts and the cream sauce is done. Don’t worry… it doesn’t take too long.
- Use cheese that you grate yourself rather than the pre-shredded stuff you can find in bags at the grocery store. Those tend to have an anti-caking agent which in turn hinders the cheese from melting properly and achieving that ooey, gooey, melted effect we’re going for in this recipe.
- Serve hot and fresh out of the oven. This Brussels Sprouts in Cream Sauce side dish is best served when the cream sauce is warm and runny and the cheeses are melted and bubbly.
FREQUENTLY ASKED QUESTIONS
No, there is no need to soak brussels sprouts before roasting. Wash, dry, trim and halve (or quarter for larger ones) and they’ll come out perfectly tender as they roast away in the oven.
In the first step of this recipe (roasting the brussels sprouts), be careful not to overcrowd the sheet pan. It’s important for the brussels sprouts to have enough room between them for air to circulate. If air can’t circulate, you’ll end up with steamed brussels sprouts rather than roasted and crispy. Go for a single layer and work in batches or on two separate sheet pans if you have to. Some touching is okay but definitely no overlapping.
When it comes to the second part of this recipe (baking the brussels sprouts in the cream sauce) overlapping is ok as the brussels sprouts are already cooked and crispy.
If stored in an airtight container and kept in the fridge, these Brussels Sprouts in Cream Sauce will last up to 3 days. You might have to add a splash of cream while reheating to get it back to it’s creamy, runny and bubbly consistency when ready to eat again.
Because of the richness of the cream and cheese in the sauce, I recommend serving this tasty side dish with main dishes that have low key flavours. Grilled or Air Fried Chicken Breasts, Salt and Pepper Chicken Wings, Greek style Pork Souvlaki, Parmesan Crusted Fish, a nice steak dinner or a Classic Burger all make great options.
BRUSSELS SPROUTS IN CREAM SAUCE
Brussels Sprouts in Cream Sauce are lusciously cheesy, irresistibly creamy and next level delicious. They're easy to make and might just become your new favourite way of eating Brussels Sprouts!
Ingredients
- 2 pounds Brussels Sprouts
- 1 cup Heavy Cream
- 1/2 cup EACH Mozzarella and Cheddar Cheese, grated
- 4 Slices Bacon, cooked and cut into small pieces*
- 2 Cloves Garlic, minced
- 1 Shallot, thinly sliced
- 2 tbsp Butter
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Pinch of Nutmeg
Instructions
- Preheat the oven to 400° and line a baking sheet with aluminum foil. Wash, trim and cut the Brussels Sprouts in half (quarter any larger ones). Add them to the baking sheet along with the olive oil, salt and pepper and toss to combine. Lay them out in a single layer being careful not to overcrowd the pan (Some touching is okay but overlapping is not. Use 2 sheet pans, if needed).
- Bake for 20 minutes, flipping or shuffling halfway through. Remove from the oven and set aside.
- Meanwhile, make the cream sauce. In a small saucepan over medium low heat, add the butter. When it melts, add in the shallot, garlic and nutmeg and cook for a minute or two, stirring frequently. Add the heavy cream and cheeses. Cook, stirring frequently, until all the cheese melts and the sauce becomes smooth.
- Add the roasted brussels sprouts to a 9x13 baking dish. Pour over the cream sauce and stir. Top with the cooked crumbled bacon.
- Reduce the oven to 375°. Bake for 10-15 minutes or until the cream sauce is nice and bubbly. Serve hot.
Notes
Try my Oven Broiling Method for cooking the bacon.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 56mgSodium: 365mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 8g
Nutrition is only an estimate and calculated using Nutritionix.
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